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  • This is a park you don't want to go to at

  • this time of night.

  • Unless you want to get a blow job.

  • Voted- Wait, wait,

  • wait, wait, wait.

  • Who want's a blow job?

  • Voted- By whom?

  • Voted best blow job by a stranger.

  • In SF best of the base.

  • Really? Really?

  • Award winning.

  • My name is Jesse Koide.

  • I'm the chef founder of Pink Zebra SF.

  • We're located inside of Tao Yin restaurant,

  • which is a Chinese restaurant here in

  • the Mission District in San Francisco.

  • But we operate in their restaurant, and

  • we share the space with them,

  • we share the kitchen, we share the dining room.

  • The way we operate is based on the way

  • Mission Chinese operates.

  • I was there for about four and

  • a half years and Anthony Min helped me

  • strike the relationship here with the owners.

  • Runner. It's really expensive to

  • open and operate a restaurant,

  • which is mainly why we're doing this this way.

  • You kinda have to plate all over the place and

  • when it gets crazy it's pretty chaotic in here.

  • It's definitely different.

  • But everyone's pretty cool.

  • We all get along and cooks are cooks.

  • The food we're making here,

  • my mom would say to call it Mediterrasian.

  • Basically it roots Japanese.

  • But I have a lot of Mediterranean experience,

  • and influence, and interest.

  • Look at these clams, they're from Washington.

  • These are spot prawns from Half Moon Bay, for

  • Rio for the omakase.

  • When we first came to check out the space,

  • the owner was like, and

  • you can use the sushi counter.

  • I looked at it and the first thing I thought was

  • like, you could do really sick tastings there,

  • like simple, awesome omakase.

  • And that's where Ryo came into place because he and

  • I worked together in the past.

  • I needed someone that I could really trust,

  • who's really good with sushi.

  • Technically we are offering two different

  • services and two different menus.

  • And when you sit at the counter,

  • you can eat off the kitchen menu but

  • when you sit at a table,

  • you can't necessarily eat from the counter.

  • People love it, it's fun.

  • I started working in Japanese restaurants when

  • I was younger.

  • Then I just kind of wanted to learn other

  • styles of food and so I kind of branched out and

  • worked at a bunch of different places.

  • I don't know.

  • I feel like those experiences end up kind

  • of coming through in the concept of what I do.

  • Menchi Katsu is usually like ground or

  • minced chopped pork and it's breaded and fried.

  • But we slice pork loin and layer it in whole

  • slices and there's cheese in between.

  • So we take scallions and

  • cure them in miso paste, and then blaze that and

  • just blend it in with some katsu sauce.

  • We'll do a little chilled brussel sprout salad.

  • It's a play on like you usually get in tonkatsu

  • plate, it's some kind of thinly shredded cabbage.

  • So that was the intention of this.

  • This is my version of beni shoga.

  • We just cured ginger with sugar and salt.

  • So this is the citrus braised endive.

  • It's for a little contrast in flavor and

  • balance out the richness.

  • We're just making food and having fun and

  • feeding people and serving them.

  • And the core of being a restaurateur is,

  • you are here to provide.

  • And what you provide varies.

  • But the baseline of it is

  • you're here to make people feel good,

  • to relax, to feed them, to nurture them.

  • And hopefully they have a good time.

  • That would be a bonus part of it.

  • And then

  • the best part would be they want to come back.

  • We're here to stoke you out.

  • So we went out on my day off, last night.

  • My wife, Angela, came and Ryo, and we went to go

  • pickup Reilly, who's a friend of mine.

  • What up?

  • We picked him up at Summer Street Food where

  • he works, and

  • then we went to House of Prime Rib.

  • So our first stop tonight, everyone,

  • is House of Prime Rib?

  • Which we've probably all, you've been.

  • I've never been.

  • Really?

  • I've never been this is my first time.

  • Awesome.

  • We're gonna break your rib cherry right now.

  • It's an awesome place to go.

  • It's just so old school and continental.

  • You really feel like you're chilling out.

  • Service is always really good.

  • They totally know what they're doing cuz

  • they've been doing it forever.

  • They offer one thing basically,

  • which is prime rib.

  • And they do it really well.

  • It's all about the prime rib.

  • So who's getting the fish?

  • I think it's like- I thought we all were.

  • I bet it's like- I'm always

  • curious about the fish, though, and

  • I always forget to ask what it is,

  • like what they're serving.

  • And I've never seen anybody eating it, ever.

  • There's probably one portion of fish in

  • the whole restaurant just sitting there all night

  • like, eat me.

  • Everything is tableside.

  • They'll make the salad tableside.

  • And spin the salad, and dress it and serve it.

  • I think that's part of,

  • well it's definitely apart of the allure.

  • But it's definitely what I like about it.

  • Oh, my God.

  • Perfect man.

  • Look at how red you look.

  • Wow.

  • This is a surprisingly good salad, though.

  • Right? It's really good.

  • Yeah.

  • On paper, it's really simple,

  • but no, it's really satisfying.

  • Agreed.

  • Like with the prime rib, the cart comes around to

  • your section and they'll cut for all the tables.

  • Oh my God, the Zeppelin has arrived,

  • the Zeppelin is here.

  • Beef Hindenburg.

  • Wow.

  • That's some meat for you.

  • Oh my God.

  • That's the size of a man hole cover.

  • It's beautiful.

  • This is why I come here.

  • It's usually, you want baked potato or

  • mashed potato.

  • You want creamed corn or creamed spinach.

  • And then you get Yorkshire pudding,

  • to mop up all the juice.

  • Cheers guys.

  • Cheers.

  • Ganbei.

  • Holy shit this is really good.

  • I think I might just jump into a pool.

  • I don't know how he did that.

  • You were quick about it.

  • You want a bonus slice?

  • Yeah, let him take a bonus slice, yeah.

  • Awesome.

  • They do this thing,

  • where you can get just get another slice.

  • And, so Rio ate his really fast.

  • I don't know it was kind of crazy, and

  • then he got another slice,

  • and just totally took that whole thing down.

  • I only got half through mine.

  • The little team of two dudes comes over with

  • a table, they're in their suits, and they have the

  • foil and bags and they're just like, here you go.

  • Oh man.

  • We are on our way to the Olympic.

  • I actually used to work there for

  • chef Ted Fleury.

  • He's an amazing chef.

  • He, I think he's actually gonna be leaving when we

  • get there if we are on schedule, and

  • he's actually going to where we just came from.

  • Which is kinda weird and coincidental.

  • It's like a Christopher Nolan movie.

  • Yeah.

  • My buddy Andrew Yandell showed up.

  • He runs a wine

  • distributing company called Trumpet Wine.

  • We only have his wine on our list right now.

  • How are you?

  • Good, how are you?

  • Are you going to my house with my

  • roommate right now?

  • Yes I am.

  • Wanna shot?

  • Yeah, lets do a shot.

  • All right.

  • Cheers.

  • Guys, cheers, to Sunday Kenny Lumbis,

  • to House of Prime Rib.

  • Yes.

  • They make awesome drinks there.

  • They have a kitchen and a full dinner menu.

  • I feel like the food kind of goes slightly

  • unnoticed sometimes if people go there for

  • their cocktails.

  • They're really

  • cranking out some really awesome things right now.

  • We had a beef tar-tar with a really insanely

  • thin piece of rye bread.

  • It's this paper-thin piece of dehydrated piece

  • of bread, its so good.

  • The flavors are awesome.

  • And, then a really nice confit-carrot dish so

  • its all just various forms of carrot and

  • mainly confit and then there's some puree and

  • some shave and, you know, some powders.

  • Oh yeah.

  • I don't normally associate carrots with

  • being savory, but that's almost a meaty carrot,

  • you know?

  • It's really good.

  • We had bone marrow.

  • I'm such a sucker for bone marrow.

  • He gets it in lengthwise cuts.

  • So, you just kind of scrape it out

  • with a spoon.

  • It's so tender.

  • We haven't had enough beef.

  • Yeah.

  • Shall we?

  • All right, should we head out to local-

  • Let's roll.

  • Drinks on the move.

  • Great.

  • Lets do it Hey, man, Lone Palm.

  • All right, let's do it.

  • We're coming up on Uranus Street, right?

  • Is that a joke?

  • Rio.

  • No.

  • No, no, no, that's not a joke,

  • there's actually a street.

  • Yeah, there's a Uranus.

  • It's a classic shot of San Francisco.

  • And at Beaver.

  • But how do you pronounce it?

  • Uranus?

  • The corner of Uranus and Beaver?

  • So, went to the Lone Palm All right.

  • Hi, what's going on?

  • My staff was there, kinda hanging out,

  • waiting for us.

  • I wanna hug him, but he's working right now.

  • Go hug him.

  • It's good, just go hug him.

  • There you go.

  • They were fucking hammered.

  • Like really drunk.