The Progress

The Progress occupies a converted theater in the Western Addition, and the room does real work: high ceilings, light wood, an airy grandeur that makes a shareable-plates dinner feel like an occasion rather than a routine. The menu moves with the seasons and pulls from cuisines well beyond any single tradition, built for a table that wants to order widely and pass plates around rather than commit to one entrée.

The execution holds up under that ambition. Service runs smoothly even when the room fills and gets loud — a real complaint, and a fair one, since the open space that makes the room feel grand also makes it carry sound. Portions run small, which fits the format but means the final bill should be read as a tasting-menu proposition, not a casual-dinner one.

The city noticed early and keeps noticing. A James Beard Best New Restaurant finalist nod in 2015 confirmed the ambition was real from the start; a Michelin star for 2026 and a spot on a recent recognition list confirm it never coasted. This is a kitchen that set a high bar on opening and has spent a decade clearing it again.