“The food was very good. And the restaurant wasn't busy, so we got seated right away. Our waitress was quick and friendly. The swamp water tea was delicious, if a little small for $6. Fried Okra was great. I enjoyed my Po' Boy sandwich, it was a bit messy, but the oysters were flavorful. My husband thought the ribs were perfectly cooked, and enjoyed his beans. The only real disappointment was the Sweet Potato Fries which were limp and soft. The outside seating made it so we could enjoy the pleasant afternoon weather.“
“One of my favorite local spots on the City. The staff is always super nice and genuinely friendly. My wife and I always feel good about dining here.This evening we had the amazing Bucket of Chicken. Sides were the standard Mac n Cheese, potatoes and gravy, greens.... Also a huge burger to mix it up.Highly recommend dining here. It's not always easy to score a table. But tonight it was cold and rainy so.....Cheers!“
“The food here is packed with flavor. We really enjoyed the fried chicken and ribs. They also have a bunch of tasty drinks. Highly recommend the hurricane mixed drink. Biscuits were perfectly soft and fries had a good crunch. Go here when you are hungry and you will leave very happy.“
“Please try this restaurant. I was visiting SF with my husband while he took the State BAR, and after a long, taxing day of testing, we found Gentilly and it breathed life back into him. We ordered the Cajun pasta and the dish with the pulled pork, ribs, and mac. Outstanding food. Ribs slipped off the bone. They have a nice selection of non-alcoholic craft sodas, plus lots of awesome cocktails...which I ordered the second night because we HAD to go back! The first night we ate in the back room and another table was doing a murder mystery which was really cool. We ate in the lounge on the second night and chatted with our server, Jessica - - super cool human being, so kind and engaging! Someone came in and the bartender new him by name, asked if he wanted his favorite thing, and put his program on the TV. It was so wholesome and made it feel homey. I genuinely want to visit this area of SF just to go back to Gentilly! This restaurant is obviously a passion project and I'm so happy places like this exist. My only complaint is that it's so far away from where I live! Then again if I lived close to Gentilly I'd probably gain a lot of weight, especially since they serve a brownie with ice cream and salted caramel. You'd be doing yourself a great disservice if you didn't try it!“
“Lovely neighborhood spot with delightful Louisiana cuisine in the Stanyan / Cole Valley area!I'm vegetarian and Creole cuisine is always tricky because seemingly vegetarian dishes (e.g. rice & beans) often contain chicken stock or ham. CreoLA does a great job of creating vegetarian food that's authentic and not an afterthought. They have a vegetarian jambalaya that's amazing! The wild mushrooms in it are juicy and full of flavor and it makes me happy I can taste the beautiful flavors of Creole cooking. Also recommended are the hush puppies and the beignets. My partner loves the catfish here and says the fish is cooked just right and it's never over done.“
“My family and I came to visit this restaurant on our road trip from Texas! Ramzy Halteh was such a welcoming bubbly person who welcomed us to the restaurant! The service was amazing and quick for it being fresh! Ramzy made the experience even better with casual conversation throughout dinner and I even got his socials to stay in touch! This restaurant is a MUST TRY in San Francisco!! Can't wait to go back in August my friend!“
“Heard about this new place on IG and knew I had to give it a try. Peruvian food is one of my top 3 so I was so excited. The restaurant is located on the industrial side of Cesar Chavez, right off 280. There aren't any other restaurants or bars nearby. Plenty of parking during dinner on a weeknight. The ambiance is causal and spacious. All the staff were attentive and very nice. Even the chef came out to ask us how our dinner was and thanked us for stopping by. All the flavors are there and each dish was really pretty. My favorite had to be the tallarines verdes. We ordered them as a side dish which isn't an option on the menu, but the chef accommodated us. Only thing I wish was that they had more wine options. But I'm sure that'll improve with time. Here's what we ordered: Lomo Saltado with Filet Mignon-10/10 Bistec a Lo Pobre-8/10 (wish my egg was a little more runny but still soooo good, could have done without the fries) Tallarines Verdes-10/10 Pisco Sour-9/10 It wasn't very busy which is expected being that it's fairly new. I really hope more people hear about this place because the food is solid! Excited to try more from their menu.“
“Order before seating.5 crispy little tasty oysters. The dressing is mayonnaise, too simple for me. Bun is lightly toasted. All in all the po boy is tasty and I would go back.The fries were crispy on the outside and soft inside, in other words, perfect.Inside the place can seat about 30 people. There is outdoor seating.Staff is cheerful and helpful.Single spacious and clean bathroom.“
“Came here to dine alone for dinner. The gumbo was STELLAR and I would absolutely order it again- so flavorful, I scraped my plate clean! The service was attentive and very friendly. I would skip the cajun fries next time and try the cajun fried rice and/or seafood combo. I will absolutely be back! Great value for money.“
“During the pandemic, my significant other and I found solace in the vibrant flavors of San Francisco's take-away scene, with Voodoo Love shining as a culinary beacon. Recently, stepping into their Belden alleyway location felt like a dream realized, a small wish granted from our shelter-in-place days. The atmosphere was as delightful as their food, with the interior exuding a unique charm. Meeting Eva, the chef/magician/genius behind our favorite dishes, added a personal touch to our experience. Our Po-Boys, the shrimp for me and an extra spicy chicken for my partner, alongside their potent cocktails, were nothing short of magical. Enjoying this meal in Voodoo Love's enchanting setting felt like coming full circle, from pandemic patrons to in-person guests, cherishing each bite. This place, a cornerstone of joy then and now, deserves all the love and accolades. Thank you, Voodoo Love, for being a significant part of our journey.“
“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.“