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
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.
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
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?
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
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.
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.
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.
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 🥰
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) :) !!!
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.
$23 is pretty crazy, and they're small right? I stopped eating out altogether because restaurant prices recently are just outrageous. Im in Boston. I can't even imagine how bad it is in SF.
1.) Quail is a rather expensive protein, if you follow the price index for the US it's almost 50% more than chicken. 2.) It's Michelin-Star level food... you tend to pay a lot more in these restaurants. Even Mei-Mei, a literal take out with a michelin star, flips rice boxes between 7 and 11 pounds. And you think 23$ 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...
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.
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.
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.
Feel bad for the chef, opening a business in San Francisco. Not a matter of if, but rather when he gets robbed, and his entire life turned upside down, and the city won't do anything about it.
I went in 2019 and the quail was subpar. The breading fell apart after one bite and the onions didn’t add anything special. Best dishes are the clam chawanmushi and peanut milk.
If all of these quail are raised by one person, 40-50 per service, 280-350 each week, I worry about the conditions those birds are raised in. If I eat at a Michelin star restaurant I want animal welfare to be a top priority.
please keep this host around for more episodes, she really respects the chef's for the work they do and her personality is genuine
She is great .. always look forward to her vids
She's AWESOME!!!
We need Indians this seems racists to just put black female as host all the time
Except she's wearing rings while preparing food.
@@matiask7633 everyone's a critic lmao
This chef is really down to earth. Looks great.
Cuz he’s white this why this comment only got a like just saying … who wana argue ?
American is in his kitchen touching things she shouldn’t. But she’s black so it’s ok. Lmao only in America.
The chef looks great?
She let the chef do the talking and the chef is very down to earth... More of these love it
That chef is so passionate about his dish and a nice person
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
Seriously yes
Love the hostess, great entertaining interplay with the chef without being distracting. Please keep her!
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.
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
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!
Very compassionate Chef, he definitely cares! Love is there.
Quails might disagree.
@@SidVidZid Go watch a gardening video. Any way you eat, you kill something. You aren't better than people that eat meat.
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!
Amazing attention to detail. Hats off to the chef. I can only imagine how delicious it tastes.
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?
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
Yep that's the plus of having a chef with these interviews I think
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.
I love this show now because of the host is a chef and she knows her stuff
Nyesha should be hired as a hostage negotiator, she ask the right questions at the right time.
Gonna try this next week. Just made a reservation 🤩
The quail was the best thing on the menu!!!
This was a pleasure to watch!!!
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.
My favorite host!!! More please ☺️🙌🏾🙌🏾🙌🏾
Been eating fried quail at SBP for years. SO good.
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.
What a wonderful episode. I will definitely grab some friends and dine here soon.
He said the cheese name the right way!!! What a guy! 👍
Top Chef Alumni!
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 🥰
That was excellent thanks 11:52
شكرا لك على التوضيح 👍👍😍
It’s funny, this is their signature dish because of the restaurant name but it’s like the 9th best dish they serve.
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) :) !!!
You know this chef is a good person in general
Any idea what brand of poultry sheers those are? Another excellent episode from an amazing property.
Great host. Keep her around, her respect and knowledge is something fresh compared to other hosts.
That looks really delicious! Chef and host are great!
Nicely done! 🔥🔥
GOAT Restaurant
GOAT Chef
Nyesha is great
Host is awesome, usually hosts make it about themselves but this host is on point.
Chickens raised by a man named "Wolf" lmao
Great episode. Charismatic host; very likable chef.
We appreciat your dedication and consistency. God bless you.
Fascinating
The host is COOOOOOL,she makes rhe show
GIVE NYESHA A RAISE!! SHE DESERVES IT ALL
Looks so delicious😅
YES YES YES! 👌
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.
Some of these comments lol. I loved the video thank you for posting!
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.
$23 is pretty crazy, and they're small right? I stopped eating out altogether because restaurant prices recently are just outrageous. Im in Boston. I can't even imagine how bad it is in SF.
1.) Quail is a rather expensive protein, if you follow the price index for the US it's almost 50% more than chicken.
2.) It's Michelin-Star level food... you tend to pay a lot more in these restaurants. Even Mei-Mei, a literal take out with a michelin star, flips rice boxes between 7 and 11 pounds.
And you think 23$ 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...
Need to visit
I just want to take the time and to mention that I love God
Shears being used? Always a fan of knowing what cutlery or scissors are used by the pros in a commercial kitchen.
Oh Dang Ashwin, was a senior back in Uni days
Is that flour in bottom or buttermilk
By any chance does anyone know where the chefs get their knives from?
i'm not exactly sure about his, but Korin is a good place to start
Simple over the fire grilled quail is best imo
raw poulty sitting above all the sauces and everything else in the walk-in.. Yum. final product looks great though.
Good 🙂👍🙂🙂
This is my kind of guy black pepper on everything. 😂
Do people still go out on San Francisco?
Nice kooking
What are the rules on storing uncovered raw meat on the very top shelf of a walkin? Looks like other produce below it
pretty sure the universal rule is snitches get stitches
I think that speed rack was just reserved for the quail. In that case its fine.
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.
Also looked like the buttermilk marinated quail was uncovered for the marinade. Idk... I personally wouldn't do that lol
Good 🙂👍😉👍😉👍
Such a simple dish.
طبخ لذيذ
You’ll be hearing from Quail Man’s lawyers 🐣
Good
Presented by Capitol One
Reminds me of that horrid Verge PC Build video
Dengan kerendahan hati anda, saya yakin banyak yang menyukai Anda. Para pelanggan sangat mengharapkan itu dan mereka akan kembali untuk anda.
Nyesha is just great
Nice Unicorn Magnum Pepper Grinder
What's with these 3 days cooking time? Everybody seems to have the same idea even with different proteins. I'm genuinely curious 😂
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.
@@pandascout hey appreciate you for giving a detailed answer!
Quail is on the line for washing poultry. Surprised he put that on camera considering the health department implications.
👏👏👏👏👏
Looks like Tom hanks in captain Phillips
Nice
Damn.
In another video he is the anchovy chef,now quails..👌
1:20 - Kitchen shears, not scissors.
😍😍😍
جيد
🤗🤗🤗😋🥰
Délicieux
TOP....
😋😋😋😋😋🥰🥰🥰
Wow😂
how much did capital one pay?
More MEP and less Plateworthy please.
Yea, the overbearing host ruins it.
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.
Yes I agree. I can’t watch more than a few seconds of the overbearing host.
i see nyesha in a non gordon-ramsey mockery, I PRESS LIKE.
im vegitarain
Food
go Nyesha
Brown suga got some cakes. Good for camera. Bon apptife would never.
Presented by Capitol One... Fantastic. 🙄
👀👀
Feel bad for the chef, opening a business in San Francisco. Not a matter of if, but rather when he gets robbed, and his entire life turned upside down, and the city won't do anything about it.
Bro you live in some random town in Idaho and are scared of cities, just shut up.
Have you ever been to SF?
I went in 2019 and the quail was subpar. The breading fell apart after one bite and the onions didn’t add anything special. Best dishes are the clam chawanmushi and peanut milk.
Goog
If all of these quail are raised by one person, 40-50 per service, 280-350 each week, I worry about the conditions those birds are raised in. If I eat at a Michelin star restaurant I want animal welfare to be a top priority.