The Creole Kid officially opened its doors Wednesday welcoming customers looking for more flavor in the Village. The opening came two days after a taste testing thanking those who made the new restaurant in University Square a possibility.
Manger Lisa Wilmoth said approximately 75 people celebrated the restaurant's arrival on Monday and helped get the word out for the opening.
"I think it's great," Campus Cuts Owner Algier Williamson said. "It's so rich and full of flavor. Especially with the location, you can't go wrong."
Williamson's business boomed after relocating his shop in 2006, which is now across the street from The Creole Kid.
Wilmoth said the Creole Kid expected more business in the fall, along with more hires and possibly live music. The restaurant also will have an invitation only, Mardi Gras party next year, she said.
Recipes, created by Owner and General Manager Chuck Nicholas, are blended in a 30-gallon kettle specifically designed for Creole and Cajun cooking. The different entrees are then moved to a steam table allowing for easy service to customers while containing and heating the creations.
Wilmoth said the staff used Walkie Talkies to help communicate between servers and the kitchen staff during the lunch rush; however, they didn't function quite as well as planned, so the old-fashioned ticket order form was put to use leaving a stack of receipts on the spike before the dinner rush arrived, she said.
"We were really busy for lunch before 1 o'clock," Wilmoth said. "Some people came over from the bookstore and asked for to-go menus, but we don't have any yet, so they took pictures of the menu with a cell phone and ordered."
Take home menus are on the list of things needed along with a sign permit to advertise the new addition, but the restaurant is running smoothly so far.
Wilmoth said New Orleans-inspired masks from Design Mystique arrived Monday adding the last decorative touch to the renovated building.
The most popular choices of the day were Jambalaya; Willie P's Veggie B&B consisting of black beans, caramelized corn and mild green chilies; and Cajun Queso with Crawfish, Wilmoth said.
"I've had Yats' before," Ball State University student Jared Law said. "It's pretty much the same-delicious. I cleaned my plate."
Wilmoth said Nicholas ran the kitchen behind the scenes and was cross-training some of the other staff members to cook. He has worked in restaurants such as Yats before, but puts his own touch on "recipes tried and true," she said.
Nicholas said for those wary of the spice some often attributed to Cajun or Creole food, there was a flavor for everyone.
"Our food appeals to the young and old," he said. "It's not hot, not spicy. It's just full of flavor."
The Creole Kid will be open for business every Friday and Saturday from 11 a.m. to 11 p.m. and Monday through Thursday, beginning next week, from 11 a.m. to 9 p.m.
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