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: https://trib.al/EogHplj

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