Creola San Francisco

Came here right at opening on a weekend. Staff is for sure checking on vaccinations. They also seemed to still be cleaning, which were cool with, but not when they were close and stirring up dust right next to us. Food was alright. We were hoping for a kick or two with our food, but didn?t really get much spice or bold flavors.

Great service and space. The wheat beignets were delicious as well as the blackened catfish. Other dishes were fine but I would want to come back and try some of the other items in order for me to push the rating up.

I wish we'd discovered this place years ago! Cajun Creole is my favorite cuisine and my husband is from Louisiana. There aren't very many places in SF serving Cajun Creole dishes, and we hadn't found anyone making them traditionally, which is what we want the most. So when we came here, we decided we needed to try the gamut: gumbo, éttouffée, catfish, red beans, jambalaya, and of course, beignets. We also got hush puppies because I can't resist. The hush puppies arrivedfirst, served with remoulade, and I immediately knew we were going to have a good time. They were moist, perfectly crispy, and absolutely delicious. We thought the gumbo was going to be more of an appetizer, but this could easily be itsown entree. It was excellent, and the roux was perfectly executed. It doesn't need it, but you should add the Crystal anyway. The éttouffée was next, and it was practically perfect in every way. Super flavorful, excellent spice, generousportions of shrimp and crawfish it's hard to find a place outside of Louisiana serving decent sized crawfish, let alone plentiful amounts. This was our #1 favorite dish, and we would come back for this alone. The breaded catfish wasdelightful as well, excellent crisp and cooked just right. My husband said he'd definitely order it on a po'boy in the future. The red beans were very good, though we prefer a thicker sauce. Jambalaya is our least favorite Cajun dish, butCreoLa's was moist and flavorful, so we were pretty pleased with it. And finally...the beignets. We were quite satisfied by the amount of powdered sugar on top other restaurants here do not put enough, there must be a small mountain. Thedough was darker than typical, maybe with cinnamon or some more robust wheat flour? I liked it, but my husband was a bit let down, and he was offended that it is served with sauce. As is probably obvious, we had a fantastic time. The foodwas excellent, and we were very happy to see the many Abita options available. We look forw