Posts Tagged ‘cajun’

OMG OMG, the Great Combination KFC Taco Bell of the Richmond District Now Offers CAJUN DEEP FRIED TURKEY!

Monday, November 11th, 2013

See?

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IDK, actually this seems kind of pricey for a 10-12 pound boid.

But it’s cheaper than the repair cost for your backyard deck if you set it on fire trying to DIY of course.

Reviews are mixed.

See you at 6th and Geary!

Finally! Just What San Francisco Needs, More Room for Boxing: Boxing Room on Grove Almost Ready

Tuesday, January 25th, 2011

Gee, how many Carole Migden fundraisers was I at at the former Standard Shirts Factory at 399 Grove back in the day? Lots and lots. But those days are history – it’s now the era of already four-star-rated Upscale Cajun in the Hayes Valley. Yes, (the) BOXING ROOM is opening soon (and no Fighting Trousers will be necessary.)

Chef Justin Simoneaux has had a few delays getting going but that’s what you call par for the course in our bureaucratic 415, right?

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Bon Courage, Boxing Room!

All the deets, so far:

After missing the first couple for various reasons, I’ve finally made it to the third preview dinner. Looks like the old Citizen Cake space is still being worked on so the opening of the space is not till the spring. Not since the opening of the Moss Room have I tasted Chef Jusin Simoneaux’s cuisine, though back then it was structured under Loretta Keller’s influence. Now, he’s free to express his heritage. Items had:

-Boxing Room’s House Salad w/spiced pecans, apples, creole cream cheese
-Louisiana Seafood Gumbo w/brown rice, house made tasso
-Roasted Golden Trout w/brussels sprout, sweet potato, cipolinni onions
-Southern Fried Chicken w/black eye peas, collard greens, smoked ham hock
-Lemon Ice Box Pie
-Bananas Foster Bread Pudding

Everything was hearty and solidly delicious. Im definitely looking forward to a full menu when the space officially launches. The Chef came out to where we were sitting and said hi, and looked to be in good spirits even though they did about 200 covers this night. Staff had tried everything and were upbeat about the food, and took good care of us. Definitely looking forward to the official opening.”