While the crew at ~CRIOLLA KITCHEN~ ramps up on their redesign, they decided to open for lunch in the meantime, serving a variety of po’ boys made with local and sustainable ingredients. Starting this Wednesday, you can swing by for a sandwich in three different sizes (shorty, full, or loaf). Choices include the Rich’Boy ($13/$20/$40) with braised American Wagyu beef and foie gras mayo; fried Louisiana Gulf shrimp ($10/$15/$30), caught and served fresh every day; and the pulled-smoked ham hock salad ($8/$12/$24) with cold ham hock, mayo, pickled okra, and Creole mustard. I know, they sound gooooood. There are 11 in all, with fried chicken, fried oysters, grilled andouille sausage, and more.
And based on the famed New Orleans sandwich’s famous history (they got their name because they were originally offered up for the striking street car motor men and conductors during the strike of 1929), Criolla is offering a 25% discount on all sandwiches to any street car and cable car drivers in San Francisco. It’s just counter service, but catering is available (yeah, I’d like to cater my office—army of one). Sandwiches served Mon-Fri 11am-3pm.
The Rich’Boy. Photo courtesy of Criolla Kitchen.
