5 /5 Becca Gomez Farrell: While the fried chicken sandwich is what Southern Comfort Kitchen is most known for, it’s not what I craved on my first visit. Rather, I ordered small portions of the crab fries and crawfish étouffée. The fries were delicious, with a healthy amount of rock crab lumped on top along with Old Bay aioli and Cajun seasonings on the fries themselves. The dish has plenty of green onions, and I love green onions. The fries had a great crunch, and they did not go limp under the aioli sauce.
The crawfish étouffée’s sauce was rich with mellow spices. I appreciated its generous helping of green onions as well, though I did wish for more crawfish. Regardless, the étouffée combined nicely with the rice and the side of baguette that they provided even with my “small” portion.
My husband ordered a quarter muffaletta sandwich and a side of regular fries. The quarter looked large enough to satisfy a light appetite, with a copious amount of cheese melting out the sides.
Of course, I had to go back to try the fried chicken sandwich. I should note that its not a "hot chicken" sandwich, but an amazing classic one without chile heat. Two freshly fried chicken breasts are served on the bun with a red vinegar coleslaw, pickles, and more of the Old Bay aioli. The incredible tastes and tingles from the herbs and spices in this well-seasoned batter thrilled my tastebuds. I refrained from drizzling over Crystal hot sauce once I realized how lovely the sandwich was without it--this one just plain doesnt need that extra zest. The coleslaw’s vinegar dressing tang, the pickle brine, and the creamy aioli all mingle with those seasonings, making a near-perfect mix of flavors and textures for a sandwich. No notes. Wonderful.
If you’re craving good Cajun cooking, I don’t think you can do much better than Southern Comfort Kitchen in the Bay Area.