About this Business
- Barbecue, Seafood
The guy at the desk is rude, and seems to be doing you the favor of accepting your Groupon (other places seem much more friendly and happy to do business). We had 2 Groupons & 2 people, but because we came in together, he would only take 1 (really?).
Also, the requirement to 'call ahead for reservation/appointment to use your Groupon' the place has a counter with a 3-4 stools, a couch and a take out counter. What do you need to reserve? Why would you need/want to 'dine in only' when the rest of the business is take-out??? Get over yourselves.
Otherwise, we had the soul food on Thursday & it was good. Don't know about the BBQ, but some of the more real soul food we've had in SF.
Don't go. The place stinks. Literally
Frank was a very nice guy. Will be back again
Waited a long time almost 20 minutes, didn't quite get what was ordered, food a little cold but very good.
bigger portion on the brisket - but great.
You should be more accomodating to your customer. I have never been to you establishment. Being a resident in the area I wanted to try your establishment and was excited to see a Groupon. I was highly disappointed not only because my ribs and links were baked but because of the attitude of the man that helped me at the counter. I can tell he is not use to dealing with people. He needs a customer service class. What is the point of the indoor bbq pit if there is nothing being cooked in it? I have told several people that its not worth going there
ALL YOUR FOOD IS DELICIOUS, WISH YOU HAD TABLES.
SEE YOU SOON.
This place is takeout only and the service is VERY slow! It took over an hour to get our food
Ribs were dry and chewy, prices were high, bread served was sliced package bread instead of corn bread and it did not seem like the potato salad, macaroni salad and beans were homemade
From Our Editors
Johnny Cherry, the proven barbecue king, seasons the fare at Frank's BBQ and Seafood with his own special blend of herbs and spices, earning himself and the eatery a first-place finish in the Black Cuisine of San Francisco competition for 10 years running. He cooks up pork and beef ribs, sliced beef brisket, and chicken wings, all available in a variety of combos with sides such as potato salad and hush puppies. Not to be outdone, seafood dishes such as red snapper, catfish, and fish burgers sidle up beside the barbecue fare.
Margie—Frank's BBQ and Seafood's resident soul-fare specialist and fellow Black Cuisine of San Francisco first-prize winner—drops by every Thursday and Friday to whip up her down-home cuisine. Made from her grandmother's Alabama recipes, her entrees include smothered turkey wings, meatloaf, and oxtail, prepared with comfort-fare sides such as string beans and candied yams in the shape of a La-Z-Boy. On request, she can also craft homemade desserts such as cakes, peach cobbler, banana pudding, and pies. Frank's BBQ and Seafood and Margie's soul fare are also available for catering for any event.
Frank's BBQ And Seafood