BRENDA'S FRENCH SOUL FOOD
American & Caribbean cuisine
•
€
Open
- from 08h00 to 20h00
•
Opening hours
Go there and contact
Improve this page
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.
Did you know? This review was written by our professional authors.
Advertising
Advertising
Organize your trip with our partners San Francisco
Transportation
Book your plane tickets
Car Rental
Accommodation & stays
Find a hotel
Holiday rental
Find your campsite
Tailor-made trip
Eco-responsible holidays
Services / On site
Activities & visits
Book your parking lot
Activate your VPN
Request your visa
Travel insurance
Members' reviews on BRENDA'S FRENCH SOUL FOOD
4.5/5
27 reviews
Quality/Price ratio
Kitchen quality
Originality
Frame/Ambiance
Service
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Find unique Stay Offers with our Partners
The best at San Francisco and around
Advertising
Advertising
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.
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.