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Kreole offers a groundbreaking dining concept combining the bold and diverse flavors of Creole and Asian cuisines with locally-sourced and sustainable seafood. The restaurant takes culinary enthusiasts on a flavorful journey, combining the best of both worlds – the fiery zest of Asian spices and the southern comfort of Creole seasoning. By uniting these distinctive culinary traditions, Kreole is where the passion for flavor meets innovation, creating a harmony that echoes through every bite.

Discover the Kreole Experience

The Catch of the Day
Guests are invited to choose from an array of delectable seafood options, including King Crab, Snow Crab, Blue Crab, Dungeness Crab, Lobster, Crawfish, Shrimp, Clams, Mussels, or Oysters, allowing them to tailor their dining experience to their preferences.
An Array of Signature Sauces
Kreole offers a choice of signature sauces, such as the Trill Sauce, Garlic Butter, Spicy Korean, or Cajun Fire, delivering a range of mouth-watering tastes to suit various palates.
Spice it Up
With varying spice levels, from Mild to Fire, guests can customize the heat to their liking, enhancing the overall dining experience.
Delight in Shareables
Kreole’s Shareables menu is an epitome of Asian and Creole delights, including Charbroiled Oysters, Kreole Fire Shrimp, Krispy Wings, Fried Deviled Eggs, Fried Ipswich Clams, Garlic Noodles, Shaky Beef, Spicy Korean Raw Crab, and Trill Fried Rice.
Soups & Salad Selections
Diners can savor a range of tantalizing options, including Kreole Gumbo, Clam Chowder, Kreole House Salad, and Caesar Salad, each offering a unique blend of flavors.
A Plethora of Adds:
Kreole provides a variety of adds, such as Corn, Apple Sausage, Potatoes, Boiled Egg, Sticky Rice, Ramen Noodles, and three types of Fries – Garlic Butter, Cajun, and Old Bay – allowing guests to create their perfect combination.
Maryland Style Steamed Crabs
The Kreole experience wouldn’t be complete without the iconic Maryland Style Steamed Crabs, available in varying sizes – Med, Large, and Jumbo.

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