About
A 14-seat Park Avenue supper club where chef Lana Lagomarsini cooks oxtail pâté en croûte and potlikker consommé, named for her grandmother.
Potlikker consommé, oxtail pâté en croûte, peanut soup with pickled shrimp and suya oil, and elk with blackberry jerk and plantain come out of a 300-square-foot room with just five tables. Chef Lana Lagomarsini, who cooked at Gramercy Tavern, Daniel and Momofuku Ko, built the menu from her grandmother Creola's recipes and her own travels. If you want an intimate, personal tasting menu uptown, grab one of the seats.
What to expect
The dining room seats about 14 guests across two seatings a night, Wednesday through Saturday. The five-course menu rotates with the season and can be paired with wine, and with five tables in a 300-square-foot room, every seat is close to the kitchen.
Good to know
- With only about 14 seats per seating, booking ahead is strongly advised.
- It suits a special-occasion dinner for two or a small group.
- The 6 train at 96th Street is the nearest subway stop.
- The five-course menu changes with the season, so repeat visits differ.
- Let the restaurant know about dietary needs when booking, since it is a set menu.
Common questions
How do I get a reservation?
Reservations are linked from the restaurant's website and Instagram bio.
What kind of food does Creola serve?
A rotating five-course tasting menu exploring African American, Caribbean, Southern and broader Black culinary traditions.
Who is the chef?
Lana Lagomarsini, formerly of Gramercy Tavern, Daniel, Momofuku Ko and Blue Hill at Stone Barns.