The truth of any good
party is how you can
handle yourself
the next day at work.
>> [INAUDIBLE].
>> That's where,
like, amateurs-
>> Mm-hm.
>> And pros separate.
>> They said that, they
kept asking me what's,
what's Stuart like
when he's drunk?
>> [LAUGH].
>> [LAUGH].
>> And I said that he
gets really cuddly.
>> [LAUGH].
>> So should I cuddle
with everyone?
We'll see what
the old man.
[LAUGH].
>> [LAUGH] I may be
calling in sick.
[LAUGH] [SOUND] Munchies,
Chef's Night Out.
[MUSIC]
State Bird Provisions.
Fillmore, San Francisco.
I'm Stuart Brioza,
the chef/owner of
State Bird Provisions
in San Francisco.
How we would
describe State Bird?
This is a cuisine that
is based on California
cooking, kind of current
California cooking.
The idea was to create a
restaurant that had a lot
freedom and
flexibility and
can kinda do
what we want.
Didn't have to have
a whole lot of
traditional barriers.
What we're gonna
do is Kimchi Yuba
[NOISE] it's got kimchi
that we've ferments here.
We do a lot of
ferments here.
Crabs are local,
totally in season.
We get about a dozen
a day, break them down.
And then Yuba which
is the tofu skin and
then we kinda finish
it off with smoked egg
yolks over the top.
So for this restaurant,
you know,
it kind of came quick.
Nicole, my wife, and
I had you know, been
looking for a restaurant,
had a business plan,
kind of this idea.
We found this space,
basically lifted this
idea from
the back burner.
It was just something,
we had talked about maybe
eight or nine years ago.
Like wouldn't it be
cool to do kind of a,
an Hors D'oeuvres
restaurant.
It was actually
never meant to,
to be fully realized.
There's a lot
of technique,
there's fermentation,
there's spice,
there's smoke.
Pancakes became
pretty important to
this restaurant.
For this one we just
top it with oonie
that's coming from about
two hours north of us.
I grew up here
in the bay area.
So, I grew up with
a lot of ethnicities.
Vietnamese, Chinese,
Mexican, Latin.
Mm, kinda flavors.
This is one of
the pancakes that we're
most known for right now.
It's a sourdough,
sauerkraut, pecorino.
We sorta top them
with fresh ricotta.
Thing about these
pancakes is
that they're like
little umami bombs.
I'm gonna kinda
super soak them in
clarified butter.
We probably,
sell more of these these
pancakes [INAUDIBLE]
[MUSIC]
We'll probably, never
change off of our menu.
They are so
sort of specific to
this restaurant.
It is powdered.
>> Okay.
>> Is a sauerkraut
[NOISE] dipping salts.
[NOISE] The kitchen
is sort of broken up
into several stations.
We've got a raw bar
with oysters on
the half shell.
We do a chip and
dip with trout roe.
We'll do like a smoked
trout quinoa,
that's fish, and
it really kinda
builds the cart.
That's what's circling
the dining room.
Garmage chef is you know,
just to the left of that.
And those guys
really focus on
building trays that
are being sent around.
We have a blanching
station.
We have a saute station.
>> More seasoning?
>> Yeah.
>> Little more salt.
>> I think that needs a
little more lemon on top.
>> More acid.
>> Like those
lemon pieces?
>> Yeah.
>> We open our
doors since at
5:30 we are at like
the top of the ski jump.
We probably, in the first
30 minutes I think
somewhere around 250
plates, spill out.
[MUSIC]
>> [LAUGH] [CROSSTALK]
[MUSIC]
>> You have to watch
what you say about me
cause this is gonna
be on camera.
>> [INAUDIBLE]
[CROSSTALK].
>> cheers [CROSSTALK]
[NOISE] [LAUGH].
>> Last night Nicole and
I left from State Bird
with my very good
friend Josh Henderson,
who has restaurants
up in Seattle.
Josh and I, we went to
cooking school together,
and we used to do these
catering events and
Josh was like the front
man for it and
I was like
the dishwasher for it.
>> [LAUGH].
>> Yeah right.
>> [LAUGH].
>> He was the one,
who actually told
me how to do it.
[LAUGH].
>> [LAUGH] We did
pick up Wylie.
And Louis, we worked
together on design.
Designs many and
fabricated more
importantly,
many of the pieces
at State Bird.
And they're just great
dining companions.
>> I just met Stuart by
come running into
him randomly.
>> Yeah.
We met on the street.
>> On the street.
And he said you know,
you look like you
could use a job.
>> [LAUGH].
>> You know, and
he kinda picked me up and
dusted me off.
>> We went to
Ramen Shop in Oakland,
which is truly one of my,
my favorite restaurants
in the bay area.
When we got to Ramen
Shop, we had our friends.
>> Preston Olsen,
Elizabeth
Spiradakis-Olson.
>> Elizabeth and
Preston meet us there.
>> Excuse me guys.
>> Sparkly.
>> What does that look
like?
>> That's just to make,
to make sure that
guys don't hit on me.
>> Yeah.
>> It's a tampon pin.
>> [LAUGH].
>> [LAUGH].
>> I thought it was
a little mouse.
>> Just a glittery
tampon-
>> Hey!
>> [LAUGH].
>> Guys.
[NOISE]. >> [LAUGH].
>> We were under
the great hospitality of
Sam White.
One of the co, co-chefs
for Ramen Shop, Rayneil.
Dine with us, as well.
Are you
cooking today or you off?
>> No, I'm off.
>> You
hanging?
>> Yeah, yeah,
yeah.
>> Yeah?
>> Just thought, I don't
know.
>> Should sit down.
>> Yeah?
>> Yeah.
The interesting thing
about Ramen Shop is that
they are free to explore.
I mean these
are pedigreed chefs.
I mean, they spent many
years of they source
incredible ingredients.
And then they
just kind of
put their own
common sense and
practicality to the food
that they're creating.
>> It's not just
like the food,
it's the whole
atmosphere.
It's like what Sam
has put together in
the front, what we've put
together in the back.
I wanted that the little
Ramen counter, Sam wanted
that beautiful, grand
like, nice bar to start
out with, and Ray wanted
a little bit more of
like a restaurant style
and it kind of just like,
we all fought for our
own needs and got them.
And it actually,
worked out really well.
>> I have some
eyeballs for you guys.
>> Eyeballs.
>> [LAUGH].
>> We started off with
some of their house
pickles.
There was a fermented
cabbage, there was some
salt and vinegar pickled
watermelon radishes.
Blanched asparagus
with sauce it's like
the first of
the season asparagus.
What is-
>> Yeah.
>> What is
>> Is
like basically like a
fancy word for egg salad.
>> [LAUGH].
>> So
it's like egg, hard
boiled eggs, mustard-
>> Yeah.
>> mayonnaise,
capers or pickles-
>> Yeah.
>> Pickles going into it.
>> [INAUDIBLE].
>> man, I gotta, we
gotta, we going back to
tempura scallops,
maitake mushrooms, shiso.
This, yeah, unbelievable.
One of my highlights of
the evening was
the donburi.
It's just kinda just like
peasant dish of rice and
pork and some pickles,
as well as they topped
it with steelhead roe.
So cured steelhead roe.
Unreal.
>> Yeah, the donburi
actually that we make is
something that I
was thinking would
be a good dish.
[NOISE] It's great
because there's so
much leftovers from
like the pork we have.
[NOISE] So many great
pickles that we do here.
>> Yeah.
>> That why can't we do
it on a rice bowl.
>> It's a dish that I
could eat every
single night.
Oh, my god.
>> Yeah, yeah,
definitely.
>> The donburi is insane.
>> In addition, some
fried rice that they do,
they do a great
fried rice,
they got a wok in
the box, and then we
did a whole series
of all their ramens.
The vegetable ramen if
there was a pork in
sesame ramen.
Good, I think stole
the show last night.
Really, really
fascinating.
>> [LAUGH].
>> [COUGH].
>> One to my right.
>> [LAUGH].
>> [LAUGH].
>> [LAUGH].
>> And one to my left.
To kind of like one food
in tradition and one
food kind of like lets
throw this on its here.
And, we're gonna serve
a little canela of
truffle butter
on the side.
You can mix it
into you're ramen,
which was really
quite delicious.
We did like a pork
meatball, pork and
shrimp meatball.
>> Yeah, I'm putting
some truffle butter on
my balls.
Oh, my God.
Mixing the truffle butter
with the meatball was,
was perfect.
[CROSSTALK] Whiskey
soda and
Ramen is an incredible
bearing.
It makes so much sense.
You have whiskey soda.
You eat ramen.
You have a bunch of
other little tastes And
everything works
really well.
Really well.
Too well.
[LAUGH] I
couldn't believe.
>> [COUGH].
>> We
were just talking
about Juggalos.
>> Juggalos.
You, he definitely
doesn't know what
Juggalos is.
>> Do you know
what a Juggalo is?
>> No, what a Juggalo?
>> I'll show you
a Juggalo right now.
>> They're,
they're music, musicians.
>> They are musicians,
yes.
>> And they dress
up like clowns.
>> Yeah, but
they basically do meth.
>> They're black and
white scary face paint.
>> And
dress up like clowns.
>> They drink Faygo.
>> [LAUGH].
>> Yeah.
Faygo is yogurt?
Greek yogurt?
>> [LAUGH].
>> [INAUDIBLE].
>> So, so they do
meth [CROSSTALK] and
they balance themselves
with greek yogurt.
[CROSSTALK] Right?
>> Clementine popsicle.
>> How do six people
share a popsicle?
>> oh,.
>> Six people,
one popsicle?
>> Isn't that
a viral video?
>> [LAUGH].
>> Awesome.
>> Really, really good.
Really good.
Really good.
>> At the end Sam brought
some 21 year Hibiki that
he share with us,
that he had kinda hand
carried back from Japan.
Which was a, a treat.
It says, wheat-filtered,
is it gluten free?
>> It's Juggalo.
>> [LAUGH].
>> Juggalo approved.
>> Hypoallergenic.
>> Juggalo boo-boo.
>> It's good.
[CROSSTALK] How
about to Ramen Shop.
>> Here's to Ramen Shop.
>> Here's to Ramen Shop.
>> Cheers.
[CROSSTALK]
[MUSIC]
Everyone who was dining
with us at Ramen Shop
joined us for the
remainder of the evening.
>> Don't be shy.
>> [INAUDIBLE]
[NOISE] [CROSSTALK].
>> We're heading
back to one of my
favorite Wednesday
night activities in San
Francisco for a little a,
jazz over at Amnesia.
Wylie, what do we
have in the bag?
>> Yeah,
what's in the bag?
>> [LAUGH].
>> I caught some fish.
>> Oh,.
>> Oh, delightful.
>> Perfect.
>> I've actually forgot.
Is it legal to drink in
the backseat of a car?
>> No.
>> Not really.
>> I feel like I've
gotten past that
point, you know.
>> It's cool when you
got the light on and
too many passengers.
>> [LAUGH].
>> [LAUGH].
>> Yeah.
>> Hey, yeah.
>> [LAUGH].
>> Then it's.
>> [INAUDIBLE]
[CROSSTALK].
>> Oh, my
god.
>> Hey, hey.
>> Oh, my god.
Here's down,
highway patrol.
>> My god [LAUGH].
>> Yeah.
[LAUGH].
>> We're going to go
to jail.
>> No,
guys.
>> No it's good.
He's on someone else's-
>> He's weaving anyway.
Look at that asshole.
>> I phoned in
the Juggalos in the-
>> [LAUGH].
>> The Prius up
the road.
[LAUGH].
>> Yeah.
>> [LAUGH].
>> [LAUGH]
[MUSIC]
>> What is this?
>> [FOREIGN].
>> [FOREIGN].
>> This will, this will
settle your stomach.
Imagine bittery
spudmaker.
>> Hey look.
Look what's in
your paper bag!
>> Jägermeister but
with no sugar.
>> Great.
>> Hey!
You can walk on
the streets with this.
It's in a paper bag.
>> Cheers!
>> Cheers!
>> Cheers!
>> Cheers!
>> Cheers!
[CROSSTALK]
[NOISE].
[MUSIC]
>> It's like
a tabasco bottle.
[LAUGH].
>> Yeah, it makes you
feel bright and alert.
[MUSIC]
It's
the bartender friend.
>> He's a good friend of
ours.
>> Everybody knows him.
Cheers [INAUDIBLE].
>> The music starts
early, around six or so.
You know,
I used to take walks from
my house with our boy,
Jasper, when he was a
little baby and I'd just
kinda cradle him up and
I'd go in and have a beer
and, you know, we'd just
kinda dance around and
listen to the music.
It was always something.
It was a, kind of
a cheap entertainment.
[MUSIC]
You know, as it turned
out Shawn, you know,
we had a lot of mutual
friends, and developed a
pretty cool relationship.
>> See that?
>> Every time we do that
little trick with the,
with the [INAUDIBLE].
>> Yeah, yeah.
>> We end up selling
a whole rack of those.
>> [LAUGH].
>> [LAUGH].
>> We have cases-
>> I know.
cases of them.
>> It's
true.
>> [LAUGH].
>> We picked up
more people, right, from
Amnesia and we headed
back to State Bird.
>> Yeah.
>> I'm wanna, I'm
gonna ride on the van.
On top.
>> Is Sean coming?
[CROSSTALK].
>> Can I,
can I ride on top?
>> It's like it's
going crazy in there.
[SOUND].
>> So we're going
back to State Bird.
We've had a hell of
a night and now I can't
wait to pull that oxtail
curry out of the oven.
>> Hm, you seem
excited about that.
>> Dude, it is so good.
>> So excited.
>> It's going to be so
good.
Just wait.
>> I'm gonna roll
the shit out of that
roti, you don't know.
>> I'm gonna-
>> [LAUGH].
>> I'm gonna-
>> Roll the shit
of that roti.
>> [LAUGH].
>> I'm gonna watch you
roll the shit out
of that roti.
>> [LAUGH].
>> [LAUGH].
>> I'm getting really
uncomfortable.
[LAUGH] [CROSSTALK].
>> No, no, no, I gonna
shit of that roti.
[CROSSTALK].
>> [MUSIC]
[APPLAUSE].
[MUSIC]
>> Hey!
How you feeling, Stuart?
>> Dont' squeeze
me too hard.
Because I may throw up.
[LAUGH].
>> [LAUGH]
[INAUDIBLE] [LAUGH].
[MUSIC]
>> In the early
afternoon I kind of
start doing one of my
late night cravings,
which is a curry, and
some sort of flat bread.
I fruit out an ox tail
curry in the afternoon.
Kind of
Malaysian's style.
[MUSIC]
Ooh, this is awesome.
Nicole made
beautiful roti.
>> Stapard style roti.
>> Stapard style roti.
And we fried it up
on the plancha.
[MUSIC]
>> Chris,
Bangladesh in descent.
[MUSIC]
[CROSSTALK]
[MUSIC]
>> So good, right?
Last night for the entire
staff and for us to,
it was just a chance to
really just let loose.
And I thi, I think that
they were really eager to
see me pretty wasted and
they got that
opportunity, and
we just had a really,
a really great time.
[CROSSTALK]
[MUSIC]
Yes!
[MUSIC]
Munchies.
2014 Vice Food LLC.
