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BRENDA'S FRENCH SOUL FOOD

American & Caribbean cuisine
4.5/5
27 review
Open - from 08h00 to 20h00 Opening hours

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Carte de l'emplacement de l'établissement
652, Polk Street - Tenderloin, San Francisco, The United States Of America
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+1 415 345 8100
I am the owner
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2024
Recommended
2024

We love Brenda for its hearty breakfasts and brunches, its casual atmosphere and its cuisine straight from New Orleans! A pleasant restaurant with a pretty red facade, where as soon as you enter, you note your name on a big slate in order to be placed. Here, no reservations. The wait is sometimes a bit long on weekends, so go there during the week. Try the delicious crawfish beignets, the cornmeal-fried shrimps with chipotle or the huge French toasts.


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Members' reviews on BRENDA'S FRENCH SOUL FOOD

4.5/5
27 reviews
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Visited in april 2024
Whenever I visit San Francisco, this is my go to! All dishes are spot on and it gives me nostalgia. I order from this restaurant all the time I visit. Absolutely delicious!
Visited in april 2024
Went to Brenda's for SF restaurant week for Tuesday lunch.

Got the Big Mama's Seafood Gumbo Deluxe for $38. The gumbo size was very generous and I had to box up half the leftovers. There were a lot of shrimps at the bottom and 2 Dungeness crab legs. Loved the taste of the gumbo.

Personally, I'd want a little more variety. A little smaller gumbo and something on the side.

Service was impeccable. I was seated immediately and the team attended to all my requests promptly.

Edit:
Came back later the same week and got the fried seafood special. The fried catfish was soooo good. The best thing I've had at Brenda's yet. Watermelon sweet tea is also pretty great.
J S
J S
Visited in april 2024
I hate to give this place a low rating as the food and service was good but my teen got really bad food poisoning here. We went last month for the first time and by the time we got home later that night, my poor kid was sick amd it took a few days for her to feel better. The rest of us were fine but we would obviously not return. And yes, I'm sure it was this place. We had not ate anything else after dinner.
UV
UV
Visited in april 2024
I need a deep dark roux in my gumbo. Restaurants that make gumbo in mass quantities Make their roux in a cookie sheet with pre-mixed fat and flour. Then they put it in the oven. That gives them tons of roux to make multiple batches of gumbo.

Also, props on the beignets. You're about halfway there. You need the hole in the middle. But it is incredibly difficult unless there's one person dedicating themselves to the beignet dough. So I can't blame you for that.
Visited in april 2024
Great food

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