Why San Francisco's Best Fried Quail Takes Three Days to Make - Plateworthy

On this episode of Plateworthy, host Nyesha Arrington heads to San Francisco’s State Bird Provisions to talk with chef and owner Stuart Brioza as they make the restaurant’s famous fried quail.
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Credits:
Host/Producer: Nyesha Arrington
Producer/Director: Daniel Geneen
Director: Murilo Ferreira
Editor: Josh Dion
Hair & Makeup: Tricia Turner
Executive Producer: Stephen Pelletteri
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
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For more episodes of 'Plateworthy', click here: trib.al/EogHplj
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[@jakehoyt497]

please keep this host around for more episodes, she really respects the chef's for the work they do and her personality is genuine

[@alesele20]

She is great .. always look forward to her vids

[@hannahpumpkins4359]

She's AWESOME!!!

[@ttghhgg1918]

We need Indians this seems racists to just put black female as host all the time

[@matiask7633]

Except she's wearing rings while preparing food.

[@jbristow91]

@@matiask7633 everyone's a critic lmao

[@YouFightLikeACow]

This chef is really down to earth. Looks great.

[@melvinsilva9962]

Cuz he’s white this why this comment only got a like just saying … who wana argue ?

[@andresj361]

American is in his kitchen touching things she shouldn’t. But she’s black so it’s ok. Lmao only in America.

[@Ghhyuttgg]

The chef looks great?

[@tiagoyago89]

That chef is so passionate about his dish and a nice person

[@johnpaullaxa5486]

She let the chef do the talking and the chef is very down to earth... More of these love it

[@tomben9609]

Eater, keep Nyesha at all costs! Her energy is incredible, she’s fluent around the chefs and it make for a very insightful content! This is Sean Evans level interviews right there

[@bigstupidgrin]

Seriously yes

[@latitude48design]

I often think about my first trip to SF in 2012, where we got lucky and heard about SBP. We walked in without a reso, got the last table before the rush, and just crushed plate after plate of perfect 10's. It's still one of my best dining experiences ever.

[@Eric_In_SF]

Yeah, that’s awesome About this place. I went once for my birthday and had to reserve six months out. Waking up at 6 AM when reservations opened for my birthday to hurry up and make sure I got a table. It was booked out by 7 AM. The second time we just lived in the neighborhood and decided it’d be nice to go because it was almost 5 o’clock and they’re only two or three people in line so we were just able to walk in and have an amazing dinner and walk home. Allowing walk-ins for the first hour is awesome

[@fedbyflip]

nyesha is amazing oh my goodness! i love her personality, her work ethic and willingness to engage in prep. she’s been a chef somewhere for sure!

[@LukeWalstead]

Love the hostess, great entertaining interplay with the chef without being distracting. Please keep her!

[@asfollow]

Very compassionate Chef, he definitely cares! Love is there.

[@Babumoshaaai]

Quails might disagree.

[@McShag420]

@@Babumoshaaai Go watch a gardening video. Any way you eat, you kill something. You aren't better than people that eat meat.

[@rossrobbins7707]

This is the first time one of these videos has made me think I've gotta travel to get a dish. Omg it looks deeeeeelicious!

[@thesadboxman]

The reason why Nyesha is such a great host is because she always gets involved in the kitchen duties. She might be wearing nice clothes, but she's not afraid to get her hands dirty and help the kitchen out

[@yanied9646]

Yep that's the plus of having a chef with these interviews I think

[@Eric_In_SF]

This was great to see. I’ve been there twice and it’s absolutely fantastic. And it doesn’t break the bank. Seeing how meticulous everything is behind-the-scenes makes sense. You can taste the care and the quality.

[@user-od4op6ng9y]

Amazing attention to detail. Hats off to the chef. I can only imagine how delicious it tastes.

[@bigstupidgrin]

Enthusiasm alone makes this kind of video seem like advertising. But Nyesha is so good at adding her expertise and work ethic that it gives so much authenticity. I'm new to the channel and hope to see her more.

[@hussien21]

I love this show now because of the host is a chef and she knows her stuff

[@iandanforth]

Nyesha Arrington is just so positive. You get the feeling like she's going to be down for and enthusiastic about whatever is getting done. Can you imagine having a better person to work with in the kitchen?

[@DogDongDotCom]

Nyesha should be hired as a hostage negotiator, she ask the right questions at the right time.

[@eternalchaos2575]

Gonna try this next week. Just made a reservation 🤩

[@eternalchaos2575]

The quail was the best thing on the menu!!!

[@golfinguru11]

Pro tip: their restaurant next door called the progress (also 1 Michelin star) is better (get the duck), and you can get this dish there if you ask nicely.

[@tastyneck]

Absolutely love State Bird Provisions.

[@golfinguru11]

It’s funny, this is their signature dish because of the restaurant name but it’s like the 9th best dish they serve.

[@stephen129]

Nyesha is great

[@mtownz6215]

Been eating fried quail at SBP for years. SO good.

[@anarchodandyist]

He said the cheese name the right way!!! What a guy! 👍

[@MrShaDeZ98]

This was a pleasure to watch!!!

[@Willjordanmusic]

My favorite host!!! More please ☺️🙌🏾🙌🏾🙌🏾

[@toastymctrigger6061]

Top Chef Alumni!

[@patrickremulla3712]

Host is awesome, usually hosts make it about themselves but this host is on point.

[@cowboy2180]

That was excellent thanks 11:52

[@westdrumer]

Chickens raised by a man named "Wolf" lmao

[@opwave79]

What a wonderful episode. I will definitely grab some friends and dine here soon.

[@maxs3605]

GOAT Restaurant GOAT Chef

[@Ma89644]

You know this chef is a good person in general

[@elkhunter76]

That looks really delicious! Chef and host are great!

[@roynelson7613]

Everybody is truly amazing and I so much love your attitude your ambition you get right in there and help and learn their process on this amazing food and when you have a kitchen that has their shift together everybody gets along they make wonderful food I am so happy to watch this video now I got to go and get me some quail LOL 🥰

[@Pro-n9w]

شكرا لك على التوضيح 👍👍😍

[@HFC786]

Fascinating

[@alfdude2000]

This looks quite yummy. I live literally around the corner from this restaurant for over 4 years on Eddy and Fillmore. I need to go here and have this dish (maybe this upcoming weekend) :) !!!

[@kendrickkelly2336]

Nyesha is such a lovely host...I melted when she noticed the immaculate walk-in, then pitched right in carrying trays. Look at the rest of that kitchen in the background. It's so clean! I wish much success for Chef Stuart's State Bird Provisions and his passionate cooks. The food looks incredible.

[@Innovate22]

This is a must hit restaurant in San Fransisco. The plates come out of the kitchen on carts (dim sum style) and diners pick what looks good.

[@chefmike9945]

Any idea what brand of poultry sheers those are? Another excellent episode from an amazing property.

[@chefdujour]

Nicely done! 🔥🔥

[@jerryday9838]

The host is COOOOOOL,she makes rhe show

[@restaurantman]

I dined at State Bird Provisions last week. The restaurant's fried quail and other menu items I ate were prepared wel. However, the inconsistent logistics of their "partial dim sum service" (the restaurant staff's description), tight seating area, and higher than anticipated pricing - made it difficult to enjoy the overall dining experience. $23 for two pieces of quail is a tough sell.

[@jdelorenzod2725]

$23 is pretty crazy, and they're small right? I stopped eating out altogether because restaurant prices recently are just outrageous. Im in Boston. I can't even imagine how bad it is in SF.

[@jinxhead4182]

1.) Quail is a rather expensive protein, if you follow the price index for the US it's almost 50% more than chicken. 2.) It's Michelin-Star level food... you tend to pay a lot more in these restaurants. Even Mei-Mei, a literal take out with a michelin star, flips rice boxes between 7 and 11 pounds. And you think 23$ is expensive? Sounds like you don't know jack "son of a chef". In fact, you sound exactly like someone whose only credentials are "son of a chef" but calls themselves restaurantman on youtube...

[@oxxy6011]

Great host. Keep her around, her respect and knowledge is something fresh compared to other hosts.

[@vanhoang3850]

Looks so delicious😅

[@williamhiepnguyen]

GIVE NYESHA A RAISE!! SHE DESERVES IT ALL

[@kevinbachman6578]

Great episode. Charismatic host; very likable chef.

[@thedeeprot]

YES YES YES! 👌

[@sophiaisabelle01]

We appreciat your dedication and consistency. God bless you.

[@Bennn2013]

Some of these comments lol. I loved the video thank you for posting!

[@BrianLoks]

Need to visit

[@KirifMalika-qo7or]

Nice kooking

[@nizarnizam666]

Oh Dang Ashwin, was a senior back in Uni days

[@ballistic350]

Simple over the fire grilled quail is best imo

[@antwainwilliams5335]

I just want to take the time and to mention that I love God

[@sourtoothed]

This is my kind of guy black pepper on everything. 😂

[@SlimaneGeometre-ig4pn]

طبخ لذيذ

[@ImadMourad-ks7tj]

Good

[@kevins4213]

Damn.

[@spectre8_fulcrum]

Such a simple dish.

[@robertsonderman8483]

raw poulty sitting above all the sauces and everything else in the walk-in.. Yum. final product looks great though.

[@younesbenaissa9775]

Good 🙂👍🙂🙂

[@benvo9945]

Do people still go out on San Francisco?

[@TheSexyFunTimes]

I remember seeing this guy on the anchovy video! He seems pretty cool.

[@xxxdylan]

Shears being used? Always a fan of knowing what cutlery or scissors are used by the pros in a commercial kitchen.

[@loganyoung7079]

Looks like Tom hanks in captain Phillips

[@Only1Orinthal]

Presented by Capitol One Reminds me of that horrid Verge PC Build video

[@frostmain9015]

Nice Unicorn Magnum Pepper Grinder

[@GhazeliAbdelaziz-io1vr]

جيد

[@jxpowers]

What are the rules on storing uncovered raw meat on the very top shelf of a walkin? Looks like other produce below it

[@perryroobay]

pretty sure the universal rule is snitches get stitches

[@jdelorenzod2725]

I think that speed rack was just reserved for the quail. In that case its fine.

[@tomjones8831]

You are complete right. That fridge is complete contaminated with raw poultry. Not only above prepped food uncovered and in front of the fans (on purpose) so basically circulating the bacteria around the fridge.

[@tfigmoney520]

Also looked like the buttermilk marinated quail was uncovered for the marinade. Idk... I personally wouldn't do that lol

[@marcoecknauer3871]

TOP....

[@thomasscahill6215]

By any chance does anyone know where the chefs get their knives from?

[@papasy3748]

i'm not exactly sure about his, but Korin is a good place to start

[@natnatnatnatgaming2465]

Nice

[@lakhdarderriche5473]

Food

[@FatimaGafour]

Délicieux

[@BasementsFinestTV]

Nyesha is just great

[@firstnamesurname2210]

What's with these 3 days cooking time? Everybody seems to have the same idea even with different proteins. I'm genuinely curious 😂

[@pandascout]

There are a number of reasons to spread the preparation out over what is really 48 hours. Breaking down the product on the first day allows you to ensure well ahead of time that your expensive proteins are in good condition. Then, exposing proteins to cold air allows them to dry out and concentrate the flavor, as well as take on the marinade more readily. Then, it takes 24 hours to properly marinate them. This is really only a 48 hour preparation but the work is done over three separate days.

[@firstnamesurname2210]

​@@pandascout hey appreciate you for giving a detailed answer!

[@hayetimane1712]

👏👏👏👏👏

[@jannephicautibar2079]

In another video he is the anchovy chef,now quails..👌

[@redcomet0079]

You’ll be hearing from Quail Man’s lawyers 🐣

[@Jejakperjalanan-h8l]

Dengan kerendahan hati anda, saya yakin banyak yang menyukai Anda. Para pelanggan sangat mengharapkan itu dan mereka akan kembali untuk anda.

[@Rugged-Mongol]

1:20 - Kitchen shears, not scissors.

[@TheGrace020]

😍😍😍

[@goldfruitco6841]

i see nyesha in a non gordon-ramsey mockery, I PRESS LIKE.

[@mandan7654]

Quail is on the line for washing poultry. Surprised he put that on camera considering the health department implications.

[@mr.potatoborneo7040]

Wow😂

[@mimozaKouid-nq5rf]

🤗🤗🤗😋🥰

[@rabehghellai8581]

Goog

[@ManinoRachid]

👀👀

[@austinhedgeman4192]

go Nyesha

[@MrDW72]

Brown suga got some cakes. Good for camera. Bon apptife would never.

[@kingpaw217]

More MEP and less Plateworthy please.

[@eatmusic16]

Yea, the overbearing host ruins it.

[@yourmomgay3873]

Love the passion of this guy regarding his quails

[@AlaaKribai-up4zt]

😋😋😋😋😋🥰🥰🥰

[@patrickormerod3472]

im vegitarain

[@flo15592]

how much did capital one pay?

[@walterchesterjames3421]

"equal opportunity for deliciousness" bruh i get what you mean but the phrasing 😂😂😂

[@lutomson3496]

$27 a piece to buy very expensive

[@patrickormerod3472]

didnt work it berned