Best Haitian Restaurant - 2012
Wilkinson "Ken" Sejour's "seasoned kitchen" has grown into a mini-empire, with five restaurants across Miami's Haitian belt, from Little Haiti to North Miami to Miami Gardens. But it's not like most chains. Each Chef Creole outpost has a distinctive character. While most include some form of outdoor seating, the 54th Street flagship offers it in the greatest abundance — all under a tiki hut with a view of Little Haiti's busiest corner. It's also where you can stock up on bottles of made-to-order cremas — molasses-thick, eggnog-sweet Haitian rum cream — made by Sejour himself. But no matter which location you visit, you'll get the best griot (fried pork chunks) north of Port-de-Paix and some of the freshest fried seafood anywhere in the county. Sejour, whose parents are from Haiti, was born in the Bahamas and raised in Miami. His background is reflected on the menu in the form of perfectly crisp-on-the-outside, tender-on-the-inside conch fritters and flavorful fried conch. And no Chef Creole meal is complete without some of Sejour's pikliz. The spicy pickled vegetable salad, made with vinegar, sour orange juice, and Scotch bonnet peppers, is so good you'll want to take home some extra — which you can, in a 16-ounce jar, for $5.