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Mar 6, 2012 1 min read

Criolla Kitchen Becoming Parish Eleven

Criolla Kitchen Becoming Parish Eleven
Interior photo by John Glenn.
Table of Contents

Some more news over at ~CRIOLLA KITCHEN~ in the Castro: the transformation continues, starting with an impending new name of ~PARISH ELEVEN~ (there are 11 counties in the Bay Area, hence the inspiration for the name). The partners are shooting for a mid-April relaunch if everything falls into place.

In the meantime, chef Randy Lewis is going to offer Parish Eleven preview dinners every Monday night, starting March 12th. A sample of the $45 prix-fixe menu lists hors d’oeuvres like bacon-cheese straws, pimento-goat’s milk cheddar cheese spread, farmers’ market crudité, chicken and waffle (Redbro chicken liver mousse, wild rice waffle, barrel-aged sorghum jelly); Mendocino uni bisque with wild Atchafalaya crawfish tail tapioca pudding; cochon du lait  with Rancho Gordo baby lima beans and fried cabbage; and chocolate brioche bread pudding for dessert. During this transition, there is a three-course $28 prix-fixe menu on Wed, Thu, and Sun nights as well. Chef Lewis has been sourcing more local and organic ingredients (beer and wine included) for his Southern menu, with the intention of ultimately being as local as possible. And Rob Renteria (Martini House, Redd) is now working with the group, so you can expect some great wine selections from the inimitable Robco. Note the restaurant will be closed on Tuesdays for construction—stand by for details on what the new look will entail.

Interior photo by John Glenn.

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