Many of you have asked about the whereabouts of Creolina's, the Cajun hole-in-the-wall that received rave reviews from our guests last season. Unfortunately, since the episode was taped, the chef/owner closed his doors at his West Broward location, upsetting many fans looking for their collards and cornbread fix.
Well, we've got good news for you Cajun food junkies out there. Mark Sulzinski has re-opened in the downtown Ft. Lauderdale area. He says you'll find the same down-home menu items at his new place called "Bourbon on 2nd" located at: 201 S.W. 2nd Street in Ft. Lauderdale.
Click here for more info on the new digs...and, if you stop by to try it out, post a comment and let us know what you think.
This news is very appreciated and exciting. The Davie location was right around the corner from where I live so I'd get take-out from there once every couple of months, and I was extremely disappointed when one evening I went there to find the doors closed. It will decidedly be worth the trip to the new location!!!
Posted by: Grady Cambpell | June 17, 2011 at 08:32 PM
Being a fan of Creolina's takeout food, I was glad to see it was reopened with a new name and jazzy downtown place. Same GREAT food, great service and nice atmosphere! :D
Posted by: Adrianne | February 07, 2011 at 02:26 PM
We have followed Mark since he was in his first location in an industrial park before he moved to the LAs Olas area, we were so glad Michelle turned us on to his latest location off of 595. We love the food the atmosphere is not that cool but the food makes up for it. His fried okra just blows me away, and the Chicken fried steak is absolutely delicious. My wife love the shrimp etouffee.the prices are VERY reasonable.
Posted by: Joe DiPietro | January 31, 2011 at 09:09 AM
I watched the show that reviewed Cafe Mortorano and feel the need to comment. Although Steve Mortorano has produced exceptional red-sauce dishes, the quality has fallen off significantly in the past 12 to 18 months. Gone is the depth of flavor in his sauces. Gone is the "real" balsamic in his apetizers. Gone are the florishes that made this one of Florida's best.
Too noisy, too flashy, and for a long time no printed menu.
But he does not deserve the drubbing received by your panel. Each of the reviewers obviously does not comprehend the exceptional cuisine or the effort necessary to put out a high quality product.
Posted by: Larry | January 12, 2011 at 04:58 PM