While working for others, Chef Henry Butcher became the go-to chef when a party wanted Creole food. In 2006, the 54-year-old native of the Louisiana Bayou country, decided it was time to be his own boss. Now they can be served his specialties. One of the taste bud leaders is shrimp or crawfish etoufee. The menu is all Bayou: Seafood jambalaya, fried gator, Po Boys, several gumbos, fried catfish Creole and of course, red beans and rice.
From our Whiting Po Boy, to our signature Toni and Jackson Po Boys. Butcher sandwiches will feed TWO! Oh Lawd! Mmm!
Want a portion like mom used to put on your plate? Our portions are so friendly that you might go back to sleep! OohWee!
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Prices and menu items subject to change without notice.
Our specialty menu is all about the Louisiana Creole experience. Our sauces and seasonings are in house recipes you won’t taste anywhere else. From Creole, Jerk, Blacken, to Romaulaud sauce and our special slow stirred Roux.