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This is a park you don't want to go to at
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this time of night.
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Unless you want to get a blow job.
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Voted- Wait, wait,
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wait, wait, wait.
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Who want's a blow job?
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Voted- By whom?
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Voted best blow job by a stranger.
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In SF best of the base.
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Really? Really?
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Award winning.
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My name is Jesse Koide.
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I'm the chef founder of Pink Zebra SF.
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We're located inside of Tao Yin restaurant,
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which is a Chinese restaurant here in
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the Mission District in San Francisco.
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But we operate in their restaurant, and
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we share the space with them,
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we share the kitchen, we share the dining room.
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The way we operate is based on the way
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Mission Chinese operates.
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I was there for about four and
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a half years and Anthony Min helped me
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strike the relationship here with the owners.
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Runner. It's really expensive to
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open and operate a restaurant,
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which is mainly why we're doing this this way.
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You kinda have to plate all over the place and
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when it gets crazy it's pretty chaotic in here.
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It's definitely different.
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But everyone's pretty cool.
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We all get along and cooks are cooks.
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The food we're making here,
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my mom would say to call it Mediterrasian.
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Basically it roots Japanese.
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But I have a lot of Mediterranean experience,
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and influence, and interest.
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Look at these clams, they're from Washington.
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These are spot prawns from Half Moon Bay, for
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Rio for the omakase.
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When we first came to check out the space,
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the owner was like, and
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you can use the sushi counter.
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I looked at it and the first thing I thought was
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like, you could do really sick tastings there,
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like simple, awesome omakase.
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And that's where Ryo came into place because he and
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I worked together in the past.
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I needed someone that I could really trust,
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who's really good with sushi.
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Technically we are offering two different
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services and two different menus.
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And when you sit at the counter,
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you can eat off the kitchen menu but
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when you sit at a table,
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you can't necessarily eat from the counter.
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People love it, it's fun.
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I started working in Japanese restaurants when
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I was younger.
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Then I just kind of wanted to learn other
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styles of food and so I kind of branched out and
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worked at a bunch of different places.
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I don't know.
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I feel like those experiences end up kind
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of coming through in the concept of what I do.
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Menchi Katsu is usually like ground or
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minced chopped pork and it's breaded and fried.
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But we slice pork loin and layer it in whole
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slices and there's cheese in between.
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So we take scallions and
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cure them in miso paste, and then blaze that and
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just blend it in with some katsu sauce.
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We'll do a little chilled brussel sprout salad.
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It's a play on like you usually get in tonkatsu
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plate, it's some kind of thinly shredded cabbage.
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So that was the intention of this.
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This is my version of beni shoga.
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We just cured ginger with sugar and salt.
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So this is the citrus braised endive.
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It's for a little contrast in flavor and
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balance out the richness.
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We're just making food and having fun and
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feeding people and serving them.
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And the core of being a restaurateur is,
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you are here to provide.
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And what you provide varies.
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But the baseline of it is
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you're here to make people feel good,
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to relax, to feed them, to nurture them.
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And hopefully they have a good time.
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That would be a bonus part of it.
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And then
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the best part would be they want to come back.
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We're here to stoke you out.
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So we went out on my day off, last night.
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My wife, Angela, came and Ryo, and we went to go
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pickup Reilly, who's a friend of mine.
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What up?
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We picked him up at Summer Street Food where
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he works, and
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then we went to House of Prime Rib.
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So our first stop tonight, everyone,
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is House of Prime Rib?
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Which we've probably all, you've been.
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I've never been.
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Really?
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I've never been this is my first time.
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Awesome.
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We're gonna break your rib cherry right now.
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It's an awesome place to go.
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It's just so old school and continental.
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You really feel like you're chilling out.
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Service is always really good.
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They totally know what they're doing cuz
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they've been doing it forever.
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They offer one thing basically,
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which is prime rib.
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And they do it really well.
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It's all about the prime rib.
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So who's getting the fish?
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I think it's like- I thought we all were.
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I bet it's like- I'm always
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curious about the fish, though, and
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I always forget to ask what it is,
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like what they're serving.
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And I've never seen anybody eating it, ever.
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There's probably one portion of fish in
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the whole restaurant just sitting there all night
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like, eat me.
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Everything is tableside.
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They'll make the salad tableside.
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And spin the salad, and dress it and serve it.
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I think that's part of,
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well it's definitely apart of the allure.
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But it's definitely what I like about it.
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Oh, my God.
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Perfect man.
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Look at how red you look.
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Wow.
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This is a surprisingly good salad, though.
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Right? It's really good.
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Yeah.
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On paper, it's really simple,
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but no, it's really satisfying.
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Agreed.
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Like with the prime rib, the cart comes around to
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your section and they'll cut for all the tables.
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Oh my God, the Zeppelin has arrived,
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the Zeppelin is here.
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Beef Hindenburg.
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Wow.
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That's some meat for you.
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Oh my God.
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That's the size of a man hole cover.
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It's beautiful.
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This is why I come here.
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It's usually, you want baked potato or
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mashed potato.
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You want creamed corn or creamed spinach.
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And then you get Yorkshire pudding,
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to mop up all the juice.
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Cheers guys.
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Cheers.
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Ganbei.
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Holy shit this is really good.
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I think I might just jump into a pool.
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I don't know how he did that.
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You were quick about it.
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You want a bonus slice?
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Yeah, let him take a bonus slice, yeah.
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Awesome.
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They do this thing,
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where you can get just get another slice.
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And, so Rio ate his really fast.
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I don't know it was kind of crazy, and
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then he got another slice,
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and just totally took that whole thing down.
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I only got half through mine.
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The little team of two dudes comes over with
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a table, they're in their suits, and they have the
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foil and bags and they're just like, here you go.
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Oh man.
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We are on our way to the Olympic.
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I actually used to work there for
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chef Ted Fleury.
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He's an amazing chef.
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He, I think he's actually gonna be leaving when we
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get there if we are on schedule, and
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he's actually going to where we just came from.
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Which is kinda weird and coincidental.
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It's like a Christopher Nolan movie.
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Yeah.
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My buddy Andrew Yandell showed up.
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He runs a wine
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distributing company called Trumpet Wine.
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We only have his wine on our list right now.
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How are you?
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Good, how are you?
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Are you going to my house with my
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roommate right now?
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Yes I am.
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Wanna shot?
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Yeah, lets do a shot.
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All right.
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Cheers.
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Guys, cheers, to Sunday Kenny Lumbis,
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to House of Prime Rib.
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Yes.
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They make awesome drinks there.
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They have a kitchen and a full dinner menu.
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I feel like the food kind of goes slightly
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unnoticed sometimes if people go there for
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their cocktails.
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They're really
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cranking out some really awesome things right now.
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We had a beef tar-tar with a really insanely
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thin piece of rye bread.
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It's this paper-thin piece of dehydrated piece
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of bread, its so good.
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The flavors are awesome.
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And, then a really nice confit-carrot dish so
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its all just various forms of carrot and
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mainly confit and then there's some puree and
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some shave and, you know, some powders.
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Oh yeah.
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I don't normally associate carrots with
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being savory, but that's almost a meaty carrot,
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you know?
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It's really good.
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We had bone marrow.
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I'm such a sucker for bone marrow.
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He gets it in lengthwise cuts.
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So, you just kind of scrape it out
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with a spoon.
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It's so tender.
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We haven't had enough beef.
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Yeah.
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Shall we?
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All right, should we head out to local-
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Let's roll.
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Drinks on the move.
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Great.
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Lets do it Hey, man, Lone Palm.
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All right, let's do it.
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We're coming up on Uranus Street, right?
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Is that a joke?
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Rio.
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No.
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No, no, no, that's not a joke,
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there's actually a street.
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Yeah, there's a Uranus.
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It's a classic shot of San Francisco.
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And at Beaver.
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But how do you pronounce it?
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Uranus?
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The corner of Uranus and Beaver?
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So, went to the Lone Palm All right.
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Hi, what's going on?
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My staff was there, kinda hanging out,
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waiting for us.
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I wanna hug him, but he's working right now.
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Go hug him.
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It's good, just go hug him.
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There you go.
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They were fucking hammered.
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Like really drunk.