What is French Soul Food?
In 2007, when I finally found a place to open my own little spot, I coined the phrase “French Soul Food” to describe the personal style of cuisine I wanted to bring to the public. What I hoped to convey was a soulful mixture of Southern, Creole and French cuisines presented in a down-home style and atmosphere.
Fueled by my desire to charm folks with the tastes of my hometown, New Orleans, and with the support of Libby Truesdell, my amazing partner (now my wife), I was able to turn the shoddy Tenderloin greasy spoon I found on Craigslist into my dream restaurant. Our little spot and our family have expanded now—we’ve opened Libby Jane Café two doors down the street and Brenda's Meat & Three on Divisadero. Blessed by the hundreds of thousands of guests who have visited us from near and far over the years, Brenda’s is still going strong!
So if you’re craving something soulful, satisfying and sexy, come by and try us out. If you’ve already been by, I thank you and hope to welcome you back again soon—and often! Thanks.
Ain’t no shame in your game if you can’t pronounce a few things…
Beignet (ben-yay): fried doughnut hugely popular in New Orleans
Grillades (gree-ahds): beef cutlet smothered in a spicy gravy
Andouille (ann-dew-ee): spicy, smoked pork sausage
Maque choux (mock shoe): Cajun vegetable stew
Etouffée (ay-too-fay): literally from the French, means “to smother”,
like we do with our chicken with lots of spices and love.
