Chez Lafayette Creole Brasserie takes its name from Lafayette, Louisiana, where founder Mike de Alwis first learned Cajun-Creole cooking before settling his family in the Pacific Northwest. His sons run the place alongside him: Mikey oversees day-to-day operations and hospitality, while Jehan, trained at Le Cordon Bleu in London, shapes the menu's technical direction. Executive Chef Matt Oldja Rincon leads the kitchen.
A Voodoo Bar operates alongside the main dining room as its own drinking-focused space within the brasserie.
Regulars point to the deviled eggs as a standout, and weekend brunch has become a busy draw, with the kitchen's Creole cooking and warm hospitality building a following among guests looking for an authentic take on the cuisine.
A Voodoo Bar operates alongside the main dining room as its own drinking-focused space within the brasserie.
Regulars point to the deviled eggs as a standout, and weekend brunch has become a busy draw, with the kitchen's Creole cooking and warm hospitality building a following among guests looking for an authentic take on the cuisine.