“Whenever you talk about Louisiana, you brighten up... would you be interested in cooking that kind of food?” Executive Chef Justin Simoneaux's passion for his native New Orleans cuisine and this observation from Absinthe Group owner Bill Russell-Shapiro allowed Boxing Room to be what it is today: an authentic home for New Orleans cuisine in the evermore stylish Hayes Valley neighbordhood of San Francisco.

After trying to please occasional diner's requests for different kinds of lighter plates, Simoneaux reveals how he learned to remain focused on his vision of delivering both classic and modern New Orleans meals. The regulars who frequent Boxing Room for the popular brunch, the fried frog legs, and the barbecue shrimp remain thankful that Simoneaux stayed true to his roots.

Listen to the full episode to hear Simoneaux's story and view the photos and the behind-the-scenes video of our interview.