Hounds have been checking out the location of Queen's Louisiana Po-Boy Cafe on San Bruno Avenue for over a year now. That's because while the owners were able to build out the space in eight months, it took 14 months to get a permit. But it's open now, to the delight of locals and New Orleans chow-lovers.
The restaurant's namesake "queen" is Danielle, the chef, who is co-owner of the place with her husband Troy. She comes in every day at 7 a.m. to start the roux for her gumbo, which is fantastic, says jillyju: "I went last night, and was really blown away by the gumbo," says jillyju. "I've never tasted a version here in the Bay Area that even came close to the depth of flavor and freshness of the seafood." But Danielle has been complaining about making that roux every day, jillyju warns, so don't delay in checking it out.
The po' boy sandwiches use Leidenheimer bread from New Orleans, as essential to the po' boy as Amoroso rolls are to Philly cheesesteaks. It's par-baked and frozen in New Orleans, then finished off here. BernalKC notes that it's white and light compared to the artisanal breads that hold sway in the Bay Area, but a few bites show that it makes sense in this sandwich. The oyster sandwich has small but beautifully fried oysters, and the shrimp one has shrimp in every bite of the footlong sandwich, says wolfe. Fried chicken po' boy is good too. Just be sure to ask for some extra remoulade or tartar sauce, as the sandwiches tend to be a bit dry.
The hush puppies are crisp and tender, and the not-too-sweet honey butter is perfect for bringing out their savory aspects. And the garlic fries are perfect, says mlutsky, "not smothered in fresh garlic like the ballpark ones." There are also beignets.
There's Crystal hot sauce and Zatarain's filé powder (for the gumbo) on the tables for extra authentic flavor.
Queen's Louisiana Po-Boy Cafe [Portola]
3030 San Bruno Avenue, San Francisco
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