Progress

Currently on our bottle list - high altitude Italian red

Poached Stone Fruit - currently serving a dark plum with fresh whipped cream, hazelnut crumble, and petit basil.

You made it to the weekend. Treat yourself tonight. 💁🏻‍♀️

"Biodynamic Gatorade"

Germany just does it best. Light & salty crushed melons. Currently on our bottle list.

Lemon Lily - lemon peel vodka - lillet - basil oil

ribeye - chimichurri - grilled green onion - fresh horseradish

New School California Red for both wolves inside of you.

This smile cannot go unrecognized! Chef Jackie has become such a positive and strong force in our kitchen and our culture since joining the team. She has a keen ability to bring everyone together, stay cool during the chaos and happens to be a mean karaoke singer. What impresses us the most is that she manages to do all of this with hardly any caffeine? (if you know our team at all, you know we are made up of about 90% ). Thanks for being you, Jackie!

Sunset Serenade - tequila - almond - guava - falernum 🍹

🍋 semifreddo with brown buttered almonds, blueberry marmalade and fresh thyme.

Buttered Radish

herb oil, whipped butter, lemon, pistachio

Careless Whisper

mezcal, green chartreuse, vermouth

Carrot Tartare

- hummus, feta, dukkah -

Cheers 🍷 Happy Tuesday!

Fried Green Tomato

calabrian chili marmalade, burrata, salsa verde

B+B
bourbon, lemon, root beer, fernet

sour 🍒 crumb cake...

Shoutout to Arthur, one of our incredible cooks!

Arthur has been a dedicated part of the company for years, consistently bringing his hard work, talent, and warm personality to the kitchen every day. Not only is he a pro at slicing chives, but he's also a gifted musician who fills our space with laughter and joy. Thank you, Arthur, for your unwavering commitment to the team!

New Pasta!

- calabrian chili, grana padano foam, olive -

🍋💦🐙

Spanish Octopus - espelette, potato, white northern beans

New to the menu! Hiramasa Crudo 🐟

- citrus, fennel, chili -

We're back from break with a new menu!

And we brought back some RP classics...

Ready for the weekend!
Open 5PM - 10PM

Make sure to stop in this week to see us before we leave for a quick summer break!

Closed July 1st - July 8th
Back open July 9th

ANTHONY! The talent behind
our beautiful new cocktail menu. He ensures that all
the produce we use daily behind the bar is fresh & juicy. We were so lucky to have this charismatic
human walk through our door almost a year and half ago. He became a Progress homie instantly. With his sharp attention to detail and a smile that never
seems to leave his face, Anthony keeps our team consistently motivated & in high spirits. We deeply appreciate all the hard work he puts into making Progress exceptional.

Looking to book a large group dinner? Give us a call to book your table.

Try our juicy duck breast this weekend before it leaves the menu.

Always east coast oysters, baby.
agua chile granita, trout roe, mint

When we found Chef Eric, he was the prim, polished poster child for young Corporate America. A stray pup. His true passion for food brought him to us, where he launched his culinary career in Fall 2022. Now - after nearly two years of intense focus, supreme dedication and continuous intake - Eric is a bright young chef with a natural instinct for hospitality.

From cold calls to delicious plates of food, he's found his home at Progress as Chef de Cuisine, where every dish & guest is approached with the same degree of care. We're sure happy to have ya, bud.

Make your reservations online for this week so you can try our new white chocolate panna cotta dessert!