One of the outstanding dinners of 2025—what a treat!
We had dinner at Creepies for the first time, newly opened by David and Anna Posey, and Chef de Cuisine Tayler Ploshehanski at the head of the kitchen. The space is beautiful: two separate dining rooms with windows that opened completely to the outside. The smaller, separate spaces were fantastic as it made it a little easier to talk throughout dinner.
I did not take photos of each dish; the dishes photographed are (in order): the roasted chicken with liver and wine sauce, with french fries in the background; roasted lamb with swiss chard and herbes de provence; Parisian gnocchi with swiss, ham, and egg yolk; and, the raspberry sherbet meringue cake with buttermilk.
Not pictured were the warm brie gougères, shishito pepers, and little gem salad with parsley root, apple, and sunflower seeds.
The roast chicken with liver was outstanding and rich, only outmatched by the roasted lamb. I loved the lamb, and it reminded me an incredibly elegant chou farci. The Parisian gnocchi were a fun play on a croque monsieur. The dessert was beautiful as well, and wonderfully light.
The cocktail list is small: my dining companions ordered their house vesper, and I had their cognac + byrrh cocktail to begin. We shared a bottle of the Julien Altaber Bourgogne Rouge 2023; I found their bottle list to be well-priced and focused, and was thrilled to see the Laherte Frères Blanc de Blancs on their sparkling list. With dessert, I had a pour of Chartreuse 1605 (what a find!) while my dining companions had a cognac and amaro. Their Chartreuse selection was another highlight of my visit, as it's usually incredibly rare to see verte and jaune VEP, and 1605 on a restaurant list. For three people, with drinks, food, tax, and tip, the bill came out to about $500.
A highlight of 2025 for me, by far. I'm looking forward to going again, and probably ordering less food!
by mdmerz
Dining and Cooking