Boxing Room, 399 Grove: Serves Canjun and Creole daily, in addition to Chef Justin Simoneaux's signature Duck and Sausage Jambalaya, Gulf Oysters on the half shell for $2 each. Live music from S.F.'s Aaron Leese and The Panhandlers jazz and blues band from 7 to 10 p.m. Reservations available from 11:30 a.m. to 3 p.m., or 5 to 11 p.m.
Cajun Pacific, 4542 Irving Cajun Pacific (named SF Weekly's Best Weekend Restaurant in 2007) is hosting its 13th celebration of Mardi Gras with a traditional menu including three kinds of gumbo, jambalaya, étoufée, pulled pork, NOLA barbecue shrimp, fried oysters with traditional remoulade, and crawfish beignets. Reservations available from 5:30 to 10 p.m. Brenda's, 652 Polk One of our favorite brunch restaurants is staying open all day for Mardi Gras, serving their New Orleans-inspired food from 8 a.m. to 10 p.m. Their usual po' boys (shrimp, oyster and catfish) will be available all day in a addition to a special Andouille Sausage po-boy with caramelized onions, peppers, melted cheddar and spicy remoulade. For dinner, Brenda's will be serving chicken and sausage jambalaya and smothered pork chops with onion gravy, mashed potatoes, and green bean maque choux. Farmerbrown, 25 Mason Choose an entree (jambalaya, gumbo, or fried chicken), accompanied with Farmerbrown's spin on a Hurricane Cocktail-- the Slurricane, and a King Cake (find the baby and eat for free!), all for $25, not to mention live sounds from a southern-inspired brass band. Biscuits & Blues, 401 Mason Most people go for the mac 'n cheese croquettes, but from 8 to 10 p.m. the Fat Tuesday Band will have a NOLA-inspired set with funky music and 'Nawlins-based guest musicians pianist Randy Craig, and "soul singer" Edna Love ($15). Easy Creole Pop-Up Feb. 16, 20, 21, and 22 at The Residence, 718 14th St., at 5:30 p.m. Feb. 17 at La Victoria Bakery, 2937 24th St., 5:30 p.m. A flat rate of $9 can get you Bourbon Street red gumbo with chicken sausage, spinach and mushroom etouffee, and Red Stripe jerk with chicken or artichoke parmesan.