A Look At The Menu & Inside at Criolla, Now Open

Grid View

• 6 seats at the indoor counter
• 55 indoor seats at tables, and 24 outside on the heated sidewalk area
• mojo and hot sauces are made in-house
• Lewis and his partners did the interior remodel and cleaned up the existing exposed brick.

Chef Randy Lewis tells us he soft-opened Criolla Kitchen—not Criollo, as previously written—in the former Bagdad Cafe space to packed houses on Saturday and Sunday nights. Now here's a look at the menu, with influences reflecting the "journey" of soul food: from Africa, Puerto Rico, Cuba and Portugal to Lewis' hometown of New Orleans. The chicken and waffles come with your choice of four different waffle batters; there's lots of soul food; bbq smoked daily in Criolla's East Bay pit, and rice & beans galore. Lewis says beer and wine are coming in the next 15 days, as soon as the license transfers. Lunch, brunch and 24-hour service on the weekends will be added thereafter, though probably not all at once. In the meantime, early reports! Here!

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