Chef Butcher's
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.
Come and enjoy our newly completed restaurant and new meals, for the dining exsperience you've all been waiting for!
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614-372-3333
From our Whiting Po Boy, to our signature Toni and Jackson Po Boys. Butcher sandwiches will feed TWO! Oh Lawd! Mmm!
Copyright © Creole Kitchen 2016 • All rights reserved • 614-372-3333
hours
Restaurant - 614-372-3333
CARRYOUT
8:00AM - 8:00PM MONDAY - SATURDAY
closed SUNDAY
DINING ROOM
11:00AM - 4:00PM MONDAY -Wednesday
11:00AM - 8:00PM Thursday
11:00AM - 9:00PM FRIDAY
8:00AM - 9:00PM SATURDAY
closed SUNDAY
Creole Kitchen
Prices and menu items subject to change without notice.
CREOLE KITCHEN
1052 B MT. VERNON AVENUE
COLUMBUS OH 43203
creolekitchen5@att.net
- On A Night Like This2:34
Want a portion like mom used to put on your plate? Our portions are so friendly that you might go back to sleep! OohWee!
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.