An Update on Criolla Kitchen: Chef Randy Lewis Remains on Board

A remodel is on its way.
A remodel is on its way. Photo: Grub Street

We broke the news last week that Criolla Kitchen (2295 Market Street) had suddenly abbreviated its menu and some new owners had stepped in. Today, Tablehopper brings clarification to the matter: “One of the original managing partners is moving on, and Hans Purohit (Ristobar) and Adam Wilson (Beretta, Zeki’s) are joining chef-partner Randy Lewis in the venture.” Lewis is getting to shift the restaurant in the direction he originally wanted, which sounds a little more dressed up than the opening menu, and they will be closing for a brief model in the next month or so.

Among the upcoming menu items, not yet available (the abbreviated menu currently offered is just an interim menu): smoked ham hock rillettes with pickled okra and Creole mustard; New Orleans barbecue shrimp with a slow-poached hen egg, and speckled whole grain grits; and olive oil-poached tuna with “muffuletta” bread salad. The overall new concept is a slightly more inventive, upscale neighborhood restaurant showcasing Southern cooking as well as local ingredients and Lewis’s experience cooking in wine country.

Changes at Criolla Kitchen [Tablehopper]
Earlier: Criolla Kitchen Changes Hands, Menu

An Update on Criolla Kitchen: Chef Randy Lewis Remains on Board