Boxing Room Restaurant Review, San Francisco
Posted by Foodnut.com
Why did we dine here? – Boxing room was recently written up in 7×7 magazine plus a friend recommended it, so we decided to give it a try. The chef is Justin Simoneaux (Moss Room) and the owners run Absinthe down the block.
Insider Tip – Go straight to entrees.
Cuisine – Creole, southern.
Location – San Francisco, Hayes Valley
Opened – Late 2011
Service – Boxing room had decent service with a friendly waiter.
Verdict – Boxing room serves up decent Southern food in nice surroundings.
Signature Dishes – Po Boy, Fried chicken, pork chops.
Boxing room’s Menu includes a variety of starters and entrees with some daily specials.
New Orleans-Style BBQ Shrimp ($13) herbs, garlic, paprika, lemon was fairly sedate in terms of flavor, but still included lots of fresh shrimp. Messy!
Southern Fried Chicken ($20) braised greens, bacon-giblet gravy had a huge portion of tender chicken. They recently super-sized this dish. The skin was not particularly crispy. A decent dish but not outstanding.
Whole Crab Special ($32) was cooked in a similar sauce to the BBQ shrimp. A decent dish but no outstanding flavors.
OK: (Order if you like this dish)
Pans: (We would not reorder these dishes)
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