Criolla Kitchen - Page 2

Doing delta right in the Castro, with crunchy mirliton salads, shrimp po'boys, and of course, hush puppies

A Criolla po'boy for your pleasure

All the juiciness absent from the ribs turned up in the fried chicken ($12.90), a full half-bird served with red beans and rice. Even the breast meat was juicy, while the skin and the artfully seasoned batter had fused into a shell that was an experience unto itself — almost like shards of savory candy.

Dessert could only be pecan pie ($3.90), which was not at all cloying and for that matter didn't even really resemble a slice of pie — more a kind of crumble, with chunks and bits of pastry everywhere. We didn't mind, but ... is there such a thing as a pie shredder?


Dinner: Sun..–Thurs., 6–11 p.m.;

Fri.–Sat., 6 p.m.–midnight

Brunch: Sat.–Sun., 10:30 a.m.–2:30 p.m.

2295 Market, SF

(415) 552-5811

Beer and wine



Wheelchair accessible



I just ate there 40 minutes ago because of your review. I got the 3 piece chicken and waffle. I got a leg and two thighs. Not half a chicken. No breast.

The chicken was dry and seemed like it'd been under a warmer for a while. I asked if it was made to order, and the server said yes, but I have a hard time believing it. I've had much better at Popeyes. I'm completely serious.

They served the chicken stacked on top of the waffle. How am I supposed to put the butter on the waffle before it gets cold? Am I supposed to then set the chicken on the butter and syrup? I asked for an extra plate.

The service was good. The white sangria was good. The hot sauce was good. If only they could serve a plate of wings to go with that hot sauce. Or a catfish po' boy for dinner, but it's only available for weekend brunch.

I don't think they'll be there two years unless they work on the menu and get the food up to the standards your reviewer saw. I certainly didn't think the chicken was very good.



Posted by Sean on Jul. 06, 2011 @ 8:31 pm

I ate here last week, and had a very similar experience with the (2 pc) chicken and waffles.
Luckily I got a breast and leg, but they were a little dry.
The waffle was so over done that it scratched the roof of my mouth, and took a few days to heal.
Don't think I'll be back.
The white sangria was too sweet, and had to be watered down from our water glass.

Posted by Guest on Jul. 08, 2011 @ 11:38 am

I've eaten there twice now. Unfortunately I'm on a low carb diet, and this place is fried carb hell. Had the catfish, which was delish. It's so much better than BADdad Cafe, and the prices are totally reasonable (for this town, anyhow). I think they'll do alright, even if the chicken sounds a little off...

Posted by Guest on Jul. 07, 2011 @ 2:39 pm

Im from the Mid-west and have always enjoyed southern food. I personally have been here three times becuase the food is sooo darned good. My personal favorites are the Merliton Salad, its so bright!!! Has a crunch from the merliton, and a creamyness from he avocado, and citrus appeal from the little keylime accompanied on the plate!

To sean in the prior review... If you can't figure out how to eat chicken and waffles, then you shouldn't be reviewing food!!! I personally loved the chicken and waffles! The crispy corn waffle is the best! Has a bright, light, crunchness to it and the 2 piece chicken breast is awesome to accompany the sweet with a little salty!

Servers are attentive! Wish they had a liquor license, Burbon would be great with awesome food like this, but maybe soon? I'll definately be a regular, and Thank you Criolla for thinking outside the box!

Posted by Guest on Jul. 08, 2011 @ 7:21 am

Did we eat at the same restaurant? My order of hush puppies literally contained 1 bay shrimp each and the breading was overly dense and dry.
The chicken, along with the ribs were dry and only the hot sauce was in any way memorable.
The service was spotty at best and the servers were not educated on the menu items.
And to Sean above, yes you eat the chicken with the syrup and waffles. At a decent restaurant, this combo is quite tasty.

Posted by Guest on Jul. 11, 2011 @ 9:10 am

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