Trinity Creole: A Taste of New Orleans

Kelly Averill wanted to open a restaurant featuring New Orleans-style cuisine, and a struggling economy wasn't going to stop her.

"If you do it right, a restaurant is almost recession-proof," said Averill, an Acworth resident with 26 years of experience in the restaurant industry. "When times are bad, people commisserate. When times are good, people celebrate. There will always be birthdays, anniversaries and holiday parties--life isn't going to stop."

Averill joined forces with owner William Brunson III to open Trinity Creole Cafe at 2756 South Main Street in downtown Kennesaw in October. Formerly the home of Capers Restaurant, the pink building now houses what Averill calls "an inspired fusion of high class and low-country."

 The restaurant's website explains that Louisiana Creole cuisine is recognized as a unique style of cooking originating in New Orleans. It makes use of what is called "The Holy Trinity" (chopped celery, bell peppers and onions) and "The Pope" (garlic). Thus, the restaurant's name.

Creole has developed from many cultural influences, but most heavily from French, Spanish, African, Native American, and Caribbean styles.

General Manager Averill said she saw potential in the location and was impressed by the redevelopment underway in the the downtown Kennesaw area. The building was totally renovated to include a full bar area, rich woodwork and tile floors, and a backyard patio deck.

"We have a cozy, warm and inviting feeling with great food," said Averill. "It's like sitting at home with friends--but you don't have to clean up." Meals range from $7 to $50 and kids meals are available for $7.

Menu items range from Louisiana crab cakes to French Quarter stuffed filet to topping it all off with cinnamon-peach bread pudding for dessert. All the famous New Orleans beers and liqueurs are also available.

Averill said she is also proud of their attempt to use local and U.S. products and vendors. They make as much in-house food as possible and practice a progressive recycling program that has reduced waste by 85 percent, said Averill.