Boxing Room Restaurant Review, San Francisco

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.

Website Boxing room Menu

Picks:

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)
None

Pans: (We would not reorder these dishes)
None

Book Boxing room Reservation

Boxing room Overall Rating: (Very Good 2.5)

Come Back?

Food Rating:	(Very Good)
Service Rating:	(Very Good)
Atmosphere Rating:	(Very Good)
Value Rating:	(Good)

Guide: 0 = poor, 1 = Below/Average, 2 = Good, 2.5 = Very Good, 3 = Excellent , 4 = Extraordinary

Alcohol:	Beer, Wine
Attire:	Casual
Parking:	Street
Reservations:	Yes