150 CHEF CREOLE – Restaurant

Haitian cooking with the volume turned up. At the Miami Gardens room on Northwest Second Avenue, Chef Creole works the seasoning hard and the fryer harder: griot, oxtail in dark gravy, whole fried fish and fish filet, conch every way it comes — fried, stewed, in fritters, in chowder, in salad — plus lobster tail, garlic Creole crab and wings in jerk, lemon pepper or Creole. Sides run plantains, mushroom rice, legume, rice and red beans. Portions come oversized and prices stay reasonable, the two things people mention together. Open Monday to Saturday until nine. The plate makes the argument.

Cuisine: Restaurant

Currently closed