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The Tenderloin, Fried and Slathered with Remoulade: A SFoodie Lunch Planner

By John Birdsall, SFoodie Editor in Morning Buzz
Wed., Oct. 7 2009 @ 6:41AM

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​Wednesday, October 7, 2009

Self-described French soul food from a Fil-Am chef in a heavily Southeast Asian neighborhood -- could it be more San Francisco? Go, pretend you're wallowing in the food of New Orleans, when, really, you'll be getting a filé-spiked taste of the Tenderloin. Consider the Meredith Brody-approved chicken, sausage, and okra gumbo and fried oyster po'boy at Brenda's French Soul Food, 652 Polk (at Eddy), 345-8100.

Tags: lunch picks, Tenderloin
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