CHEF CREOLE – Restaurant

Chef Wilkinson Sejour learned seafood in his father and grandfather's market before opening Chef Creole with his late brother Jude, and that Haitian-Bahamian cooking runs through everything. Two North Miami kitchens turn out griot, oxtail, stew conch and fried conch alongside creole, steamed and fried shrimp, fish filet and lobster tail. Conch fritters and conch salad open the meal; plantains, white rice and rice with red beans fill the plate. Wings arrive jerk, creole, lemon pepper or simply fried. The Haitian Leaders of America named Sejour its Outstanding Haitian Business Leader of the year. Portions arrive unapologetically large. Come hungry.

Cuisine: Restaurant

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