Chef Creole

This place is atmospheric to the max. At our lunchtime there was parking along the west side of the building. The interior is colorful, tropical, ramshackle, with lots of framed photos of people. You order at the counter, choose your table and wait. The food comes out, they call out your name and find your way to the counter. Then you head back to your table, unpack the neatly bagged and boxed food. The food is simple, well-prepared and cooked correctly. My pal tried the griot--fried marinated seasoned pork chunks, served with a savory gravy. As good as it gets. I had the conch salad that was absolutely about the best I've had outside of Nassau. Marinated in a mixture of vinegar, scotch bonnet chilé pepper, lime juice and tomato juice, this version had the perfectly cut and sized chunks of tender, sweet conch offset by the requisite chopped tomatoes, bell peppers and onions. Not ONE morsel of that conch was tough and chewy. I also had the conch fritters (seeing a pattern?) which were filled with smaller pieces of that amazingly sweet conch, deep fried in a light, airy batter that melted in my mouth. Their recipe was unique, producing fritter that was closer to a Krispy Kreme doughnut in texture than a hush puppy. The pickliz was suitably scorching, providing a cole slaw effect on the palate but with a kick. The maduros (fried ripe bananas) and rice are ubiquitous, found in every Caribbean restaurant anywhere. Their versions are fine, unexceptional. That red velvet cake is homemade and delicious! We had a great time at Chef Creole. Next time I'm checking out their location closer to my home.