We broke the news last week that Criolla Kitchen (2295 Market Street) had suddenly abbreviated its menu and some new owners had stepped in. Today, Tablehopper brings clarification to the matter: "One of the original managing partners is moving on, and Hans Purohit (Ristobar) and Adam Wilson (Beretta, Zeki’s) are joining chef-partner Randy Lewis in the venture." Lewis is getting to shift the restaurant in the direction he originally wanted, which sounds a little more dressed up than the opening menu, and they will be closing for a brief model in the next month or so.
Among the upcoming menu items, not yet available (the abbreviated menu currently offered is just an interim menu): smoked ham hock rillettes with pickled okra and Creole mustard; New Orleans barbecue shrimp with a slow-poached hen egg, and speckled whole grain grits; and olive oil-poached tuna with “muffuletta” bread salad. The overall new concept is a slightly more inventive, upscale neighborhood restaurant showcasing Southern cooking as well as local ingredients and Lewis's experience cooking in wine country.