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. For more food and restaurant news, sign up for our newsletters: 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 ---------------------------------------------------------------------------------------------------------- For more episodes of ’Plateworthy’, click here: Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now!