20 | EDIBLE SF SUMMER 2025 nd photos—Melody Saradpon EAT SLOW and BREAK THINGS No heroes needed: Atomic Workshop's culinary triangle powers collective brilliance Writer—Steph Keay Photos—Kristen Loken IF you’ve eaten at State Bird Provisions, The Progress, or The Anchovy Bar, you know that no two experiences are the same. One champions an ever-evolving array of small plates, served dim sum-style. Another is an ode to the abundance of Northern California, and the third is a love letter to anchovies and other low-onthe-food-chain ocean catches. Despite their distinct personalities, all are bound by a collaborative spirit that consistently delivers an exceptional experience. At the center is Atomic Workshop Restaurant Group, led by chef-pastry chef duo Stuart Brioza and Nicole Krasinski, whose inventive approach to hospitality is redefining restaurants not just in San Francisco, but nationally. Across their trio of restaurants, they’ve earned some of the industry’s highest honors, including a 2025 nomination for the James Beard “Outstanding Restaurateur” Award. Their philosophy is simple: when you invest in your team, the effects trickle down to the guests. “I think there's a huge benefit to creating places that are happy existences,” says Brioza. Atomic doesn’t just run restaurants; it builds ecosystems where creativity can flourish. One powerful practice they’ve implemented is using internal newsletters, which include snapshots of new dishes, staff spotlights, guest reviews, and even unexpected deep dives—like the story behind the irreverent bathroom art at State Bird. These updates are sent to the entire team across Atomic, giving staff a glimpse into what’s happening beyond their own restaurant. Another major boon in strengthening the sense of community is the commissary kitchen shared by State Bird and The Progress. “Each kitchen is its own workshop, but they're all triangulated through the commissary,” says Brioza. This infrastructure enables them to diversify ingredients between the three restaurants. Trim from the chile roja-roasted lamb at The Progress might appear as a Merguez at State Bird. “One of the slogans in the commissary is that the compost bin is a missed creative opportunity.” Brioza and Krasinski already hold a 2015 James Beard Award for Best Chef: West for State Bird, but while they’ve never chased awards, the latest nomination Top: The Progress dining room. Left: Steamed egg tofu cart at State Bird Provisions. Right: Semifreddo at The Progress. NEW GUARD
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