While chef Ken Sejour’s Haitian food includes staples like oxtail and griot, it’s the seafood that hits home, especially eaten under the chickee with a cold beer. Fish and sauce is whole fish served with a Creole tomato-based sauce; whole fish is served fried with rice and plantains; and conch can be ordered fried, grilled or stewed. In season, Crab Creole and crab buckets are on the menu. There’s also a drive-through. In addition to their Little Haiti locations, Chef Creole is also at 13105 W. Dixie Highway, 20356 NW 2 Ave., 1392 NW 119 St., Miami International Airport and 7624 NE 2 Ave.