While working for others, Chef Henry Butcher became the go-to chef when a party wanted Creole food. He was the caterer. In 2006, the 54-year-old native of the Louisiana Bayou country, decided it was time to be his own boss. Creole Kitchen is a take-out stop, no inside seating other than a Chef's Table seating eight - for family, for friends, and for firm advance reservations. When they are served his specialty, the menu leader is crawfish etoufee. The menu is all Bayou: Seafood jambalaya, fried gator, blacken salmon, Tasso gumbo, fried catfish Creole, several types of chicken wings, and, of course, red beans and rice.
- Distance to Airport (Miles): 6
- Distance to Convention Center (Miles): 5