Chef Creole Seasoned Restaurant — Restaurant in Miami Springs

Just back from almost 3 weeks in Peru and Ecuador. Two of the best meals I had were in the Miami airport at Chef Creole. This was unexpected.

First off, know what you're getting into before you head over. There is very limited seating (about 3 2-tops), so don't plan on eating with a group - Best to plan on finding an empty airport bench. And they're outside of the secure area - So if you're in a hurry, or have a tight connection, it may not be an option.

Now maybe you're sitting there inside the airport, reading some user review, thinking you'll just skip it and not deal with TSA more than you need to. It's your vacation, friend. But let's acknowledge the fact that you're reading airport restaurant reviews. You and I - We know what we're about.

The number of employees eating there combined with food served from warming trays will make you feel like you stumbled into the MIA Cafeteria. There will be a moment when you feel you have made a mistake, that this isn't the place. Push thru it. The service is friendly enough, but they're busy getting food out the door. You'll go to the back of the place to order, then wind around to the front to pay. The menu isn't prominently displayed. Also, sometimes your sides will arrive way before your main. We waited at least 10 minutes for oxtail. It'd be disappointing to walk off with just the plate of sides back thru security. Also, make sure you get a little container of the hot sauce (I think it is pikliz?).

Here, a note about quantity: Unless you're a teenage boy, the chances of polishing off an entire plate of protein and 3 sides are pretty slim. Find a friend to share with, or take some to go. I've only had 3 of the sides - rice and beans, collards, and sweet plantains. All were craveable enough that we repeated them on a second visit. Solo, those three sides alone are a big meal. The collards were spicy, hot, and perfectly cooked. Gateway collards - They will convert you into a greens believer. The rice and beans were well spiced, good texture. The portion is huge, and filling, and yet we still nearly ran out using them to sop up the oxtail gravy. Maduros were ripe, well cooked, sweet, delicious. We had the jerk chicken on our first visit, and it was great (with no wait). Haven't ventured into the fried side.

It's worth leaving security if you're in MIA with hours of layover time. If you're stuck inside the secure area with no time, there are some Cuban cafe places that make a nice cordito and (I've heard) a good Cuban sandwich. But if you're traveling with some time and need a full meal without a lot of fancy service, Chef Creole has you covered. They earn those stars. And if there's a response from the restaurant below, it better the hell have a collards...

As a Haitian restaurant I expect to have HAITIAN food. I get embarrassed, as a Haitian man, when I hear Jamaican coworkers say “they sell that fake jerk chicken”. It is grilled chicken and should be advertised as such. Haitians do NOT cook jerk. If a Haitian chooses to incorporate jerk into their menu, I believe it’ll be respectful to use AUTHENTIC jerk and label along with homage to its native country. I wouldn’t want see Jamaicans cook rice with black beans and market it as Diri Djon djon. Conversely, I would be honored, proud, and grateful if the cooked AUTHENTIC Diri djon djon and labeled it with homage to Haiti. That is my primary concern.

Secondly, it seems as though the staff regresses in cleanliness at the MIA location. Now I see crumbs on the prepping counters and food prepping station adjacent to the deep fryers. Also, the sides of the deep fryers are amassing grease residue. The original staff ALWAYS maintained such a clean and proper work space. This current staff is coming up short in the regard of cleanliness.

Finally, with all of that being said, I have always, and will ALWAYS support because I absolutely love my people. This review is NOT an indictment of Chef Creole; this is an honest display of constructive criticism with the hopes of seeing adjustments being made. Thank you for GREAT food.

S/N: please add tasot and legume to the...

Chef Creole was a pleasant surprise! I was honestly shocked that this is such an affordable option for real food inside the airport! Prices were very reasonable for piping hot, unprocessed, well-seasoned meats and seafood. The menu is sizable considering the location - chicken, oxtail, fish and shrimp, wings, even conch!

The location is small but the space is laid out well. And folks are not afraid to pack in there for this good food. There is a small amount of seating but most of the customers were taking food to go so seating was available.

I didn't have a big appetite and actually went in, looking for soup - none on the menu. So I got a side of rice and peas with chicken sauce on top. The rice was cooked to perfection, loose not t all gummy, seasoned perfectly and very moist. The sauce took it up a notch but the pikliz knocked it out of the water! The pikliz was delicious - tangy, crunchy! I don't tolerate spice well; for me, it gave a light tingle to the mouth. But that was it, not too spicy.

Chef Creole is doing airport cuisine right! Glad it was located directly across from my airline's check-in on Concourse E, otherwise I would not have known about it. Will keep them in mind should I find myself this way again. And definitely have one of their other locations on the list for when I make...