Clear, defining factors that separate Creole from Cajun cuisine are difficult to tease out of each bubbling hell-broth of boiling gumbo, but the difference between typical low country cooking and the offerings at Easy Creole are unmistakable. Born on the bayou, seafood is practically synonymous with the traditional fare, and a love of wild game means that no offal is too awful for inclusion. Uprooting the concept and bringing it to Northern California, this one-of-a-kind kitchen populates half of the menu with entirely vegan options. Though an unthinkable compromise to some, it takes only a taste to realize that no concessions are made when it comes to the underlying flavor, heart, or soul.
Original inventions like Thai Peanut Etouffee meet classic Mahattan Maque Choux or Mushroom Stroganoff, all on the same plate and served over white or brown rice. Unfamiliar with these bold compositions? Don’t be shy, just ask for a taste! Unfailingly friendly servers readily dish out samples, as if doling out tasting spoons at an ice cream parlor, until you strike upon the perfect stew to suit your mood.
An endlessly evolving menu brings a new excuse to drop by every day, but makes it difficult to recommend any particular dish, for fear of heartbreak or disappointment. Luckily, a few of my favorites have proven to be returning staples, enjoyed on many occasions in the past and no doubt many more to come.
Spinach and Mushroom Etouffee is a personal favorite, a creamy and deeply savory combination that hits all the right notes when I’m craving a bite of comfort. It’s a dish that can pull me out of the house at a moment’s notice, as soon as it appears on Easy Creole’s Instagram feed. Considering how often I fall victim to that siren song, perhaps it would be wise to stop following that endless stream of temptation. That said, falling into that delicious trap time and again over the course of two years has yet to disappoint.
Most medleys are quite mild, designed to accommodate for all tastes and all hot sauce preferences, of which the choices are downright mind-boggling. Over two dozen bottles of fire water populate each table, right alongside a generous shaker of nutritional yeast. You know you’re in the right place when you see those golden yellow flakes in ample supply, mixed in with the other condiments as if it was no big deal. Though the cheese and sour cream toppings are out, raw onions are always a good choice to add crunch and cut through the richness of any of the luscious, rich stews. Don’t forget to finish the meal with a side of perfectly crisp garlic bread, satisfyingly greasy in all the right ways.
One constant, at least, is dessert. Dairy-free Rice Pudding is served chilled year-round, spiked with unexpected flecks of citrus; a zesty contrast to the predictable cinnamon-spiced approach. Fruits may vary, but expect soft stewed apples or simmered raisins in most cases. Dive in with an open mind and don’t sweat the details. As promised by the restaurant’s name, it’s easy to fall in love with.
1761 Alcatraz Ave.