10/12/2026
“I know multiple people who, after their first meal at Creola, resolved to return for each new menu, the same way you might buy season tickets to the opera.” - Helen Rosner
A brand new menu every few weeks, with French technique put to work exploring Black American foodways. All from a team of four. Helen called it rare, and maybe a little bonkers. We’ve watched Chef Lana pull it off since day one, and it’s exactly why people keep coming back.
This is the final week of the Cookout menu at Creola before it changes.
Read the full story on newyorker.com, and book your table to experience it for yourself.
📸 x Isa Zapata for The New Yorker