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

[@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

[@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

[@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?

[@LukeWalstead]

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

[@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!

[@asfollow]

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

[@SidVidZid]

Quails might disagree.

[@McShag420]

@@SidVidZid 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!

[@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.

[@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

[@user-od4op6ng9y]

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

[@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?

[@hussien21]

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

[@DogDongDotCom]

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

[@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.

[@eternalchaos2575]

Gonna try this next week. Just made a reservation 🤩

[@eternalchaos2575]

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

[@MrShaDeZ98]

This was a pleasure to watch!!!

[@Willjordanmusic]

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

[@mtownz6215]

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

[@golfinguru11]

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

[@cowboy2180]

That was excellent thanks 11:52

[@opwave79]

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

[@toastymctrigger6061]

Top Chef Alumni!

[@anarchodandyist]

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

[@Ma89644]

You know this chef is a good person in general

[@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) :) !!!

[@oxxy6011]

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

[@chefdujour]

Nicely done! 🔥🔥

[@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 👍👍😍

[@stephen129]

Nyesha is great

[@elkhunter76]

That looks really delicious! Chef and host are great!

[@chefmike9945]

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

[@westdrumer]

Chickens raised by a man named "Wolf" lmao

[@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.

[@patrickremulla3712]

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

[@thedeeprot]

YES YES YES! 👌

[@HFC786]

Fascinating

[@sophiaisabelle027]

We appreciat your dedication and consistency. God bless you.

[@jerryday9838]

The host is COOOOOOL,she makes rhe show

[@kevinbachman6578]

Great episode. Charismatic host; very likable chef.

[@maxs3605]

GOAT Restaurant GOAT Chef

[@vanhoang3850]

Looks so delicious😅

[@williamhiepnguyen]

GIVE NYESHA A RAISE!! SHE DESERVES IT ALL

[@Bennn2013]

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

[@BrianLoks]

Need to visit

[@younesbenaissa9775]

Good 🙂👍🙂🙂

[@zitouniabdelkader3615]

Good 🙂👍😉👍😉👍

[@xxxdylan]

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

[@robertsonderman8483]

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

[@KirifMalika-qo7or]

Nice kooking

[@sourtoothed]

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

[@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...

[@nizarnizam666]

Oh Dang Ashwin, was a senior back in Uni days

[@sandrajones7030]

Is that flour in bottom or buttermilk

[@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

[@ImadMourad-ks7tj]

Good

[@SlimaneGeometre-ig4pn]

طبخ لذيذ

[@antwainwilliams5335]

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

[@ballistic350]

Simple over the fire grilled quail is best imo

[@redcomet0079]

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

[@Only1Orinthal]

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

[@benvo9945]

Do people still go out on San Francisco?

[@kevins4213]

Damn.

[@BasementsFinestTV]

Nyesha is just great

[@hayetimane1712]

👏👏👏👏👏

[@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

[@natnatnatnatgaming2465]

Nice

[@frostmain9015]

Nice Unicorn Magnum Pepper Grinder

[@marcoecknauer3871]

TOP....

[@spectre8_fulcrum]

Such a simple dish.

[@loganyoung7079]

Looks like Tom hanks in captain Phillips

[@mimozaKouid-nq5rf]

🤗🤗🤗😋🥰

[@goldfruitco6841]

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

[@GhazeliAbdelaziz-io1vr]

جيد

[@FatimaGafour]

Délicieux

[@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!

[@TheGrace020]

😍😍😍

[@mandan7654]

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

[@AlaaKribai-up4zt]

😋😋😋😋😋🥰🥰🥰

[@Jejakperjalanan-h8l]

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

[@mr.potatoborneo7040]

Wow😂

[@lakhdarderriche5473]

Food

[@jannephicautibar2079]

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

[@walterchesterjames3421]

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

[@austinhedgeman4192]

go Nyesha

[@Rugged-Mongol]

1:20 - Kitchen shears, not scissors.

[@ManinoRachid]

👀👀

[@rabehghellai8581]

Goog

[@BALLSOHARDU]

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

[@patrickormerod3472]

im vegitarain

[@flo15592]

how much did capital one pay?

[@gonzalorodriguez7940]

Eater please go back to the old method of introducing more plates and having the chefs talk to the camera rather than having an interviewer EVERY STEP OF THE WAY. This only gives us a glance into 1 single plate rather than a multitude array of plates that this rests may offer. Once again, horrible method of showcasing the food and the restaurant you guys cover.

[@eatmusic16]

Yes I agree. I can’t watch more than a few seconds of the overbearing host.

[@kingpaw217]

More MEP and less Plateworthy please.

[@eatmusic16]

Yea, the overbearing host ruins it.

[@fingerbottom]

Stop making KZbin shorts.

[@lutomson3496]

$27 a piece to buy very expensive

[@topfeedcoco]

Presented by Capitol One... Fantastic. 🙄