Fritai is one of the hottest restaurant spots in New Orleans, and it’s serving Haitian food, a cuisine that some would say is a close cousin to Louisiana’s national cuisine. Founded by Boston-born and raised entrepreneur Charly Pierre and his soulmate Eva, Fritai sits inside New Orleans’ St. Roch market. The way the foodie enterprise has caught on, it’s a matter of time before there’s a Fritai every twelve miles radius of New Orleans, and all over the 50 United States.

While some have debated as to whether Haitian food needs to be modified to attain wider appeal, Fritai has not downgraded its quality for palates…thank you very much! Now, let’s get to know more about the Fritai movement and its founder.

Above: Eva and Charly cooking up something good for Fritai regulars and new customers.

Kreyolicious: How did you learn how to cook?
I have been burning things before I could remember. Cooking was a very natural love. Alongside my mother, I would watch her techniques and apply it to mine once she wasn’t home. As a teen, I would constantly be cooking for myself. At age fifteen, I started at The East Side Bar and Grille at the salad station and prep. From there, I moved up the line to lead, until I graduated and received a second-place culinary scholarship to Southern New Hampshire University.

There I received my associates in Culinary Arts and bachelors in Restaurant Management. While in school, I worked as a line cook at the Bedford Villagr Inn, which is a resort with three fine dining restaurants under one roof. I would honestly say I learned more of my basic skills at the BVI than anywhere else. I was immerrsed in the fire and I was enjoying it. From there, I moved back to Boston after graduation to learn the front of the house.

Ah, some Haitian food by Fritai.

Kreyolicious: Being from Boston, moving to New Orleans was taking a leap somehow?
It was definitely a leap! A semi-well planned leap. I first decided I want to move in 2009, but didn’t actually go forth with it until sept 2015 with Eva. My first trip was for a women chef’s conference which the student leadership group—-[for which] I was Vice President accompanied my school’s female chefs. Between these times, I was back and forth nearly every year taking in the culture and people. I primarily fell in love with the food, then the unique brass music.

Kreyolicious: When did it first occur to you that opening a restaurant would be a good idea?
It was always a focus to open my own place, but with good resources and Eva by my side, it all seemed possible now more than ever. We didn’t have much money, but we were smart, savvy and had a vision. We were looking for a local place in our neighborhood until we contacted the market and came for a meeting.

Kreyolicious: By all accounts, Fritai is a hit in New Orleans.
Haha. We are doing pretty well considering we are heading into the cities slow summer season. Our regulars are the ones who really support us the most.

Above: Griyo and bannan peze dish prepared for a Fritai fanatic. Photo: Fritai.

Kreyolicious: What sort of feedback have you been getting from customers and patrons? When did you realize you were getting somewhere?
Dishes like our smothered greens—legim—our griyo plate and the Fritai Sandwich keep people coming back! And [on] Yelp, 5 out of 5 to this date is a good sign!

Kreyolicious: How did you initially get word out about the restaurant?
The market has a great marketing team along with the word of mouth to our industry friends.

Kreyolicious: Do you see yourself writing a cookbook at one point?
Sure. Never thought of that, but if it means I can make more money to buy more cars I’m with it!

Kreyolicious: What advice would you give to someone who wants to start a restaurant or a food business?
Not many are built for this. If you really want to open a business, I say get the most experience you can get. Take your time and work up the line to learn every aspect. Also, be patient. You’re not always gonna be winning, but you reward is working for yourself with your ideas.

Kreyolicious: Where do you see Fritai a decade from now?
A hole in the wall restaurant…still doing our simple but creative dishes. I want to keep Fritai’s food cheap and accessible.

[Main photo credit: Molly Friedman]

Special thanks to Todd P over at TTP, and Molly at St. Roch Market.

A group of Haitian-Americans were aware that Houston and several major cities in Texas were growing more and more attractive to Haitian-Americans. They, which includes co-founder James Pierre, decided to launch an organization to help keep Haitian culture and traditions alive. Houston Haitians United have mixers, cultural nights and other culture-driven events. They’ve even taken part in relief drives to help members of the Haitian-American community (and others) affected by Hurricane Harvey. The organization even sent a representative for Haiti at the Houston Caribbean Queen Pageant.

In Part I of our interview, we discussed the beginnings of the organization. In this last installment of the interview, Pierre shares his vision for HHU (as the organization is fondly called), and his perspective of Haitian-American population growth in the State of Texas.

Kreyolicious: Besides the popular cities like Houston, Dallas, Fort-Worth, Plano, Desoto, where in Texas do you anticipate a Haitian-American population increase?
The aforementioned Killeen Texas has grown exponentially, there are a lot of active military that relocate there and bring their families to Fort Hood which is the nearby military base. There is now a Haitian Restaurant in Killeen as of this year.

Kreyolicious: Do most Haitian-Americans who are in Houston go back to their state of origin after a while, or are they pretty much permanent in Texas?
It varies I’ve been here fourteen years and I’ve seen folks come and go, and this was before the restaurants, Kompa promoters and the conception of HHU as a hub for all things Haitian in Houston. Before that most people would get homesick and move back before interacting with the community. More than often people stay because of Houston’s of jobs, economic stability, and very affordable cost of living.

Above: Houston Haitians United sent these beauties to represent Haiti at the Houston Caribbean Queen Pageant this past summer!

Kreyolicious: Where does HHU see itself as an organization five years from now?
Houston Haitians United: Our plans for HHU are to continue to promote and uplift Haitians and our culture by creating and providing resources for the well-being and advancement of Haitians in Houston and everywhere our organization can reach. We want to continue to highlight Haitian culture and provide an avenue to which local Haitians, Haitian Businesses and Haitian organizations can network. We’re hoping that the buzz and locality of this organization will help a lot of relocating Haitians feel at home here in Houston, as well as be the driving force to help those Haitians who have been here for a while.

This concludes PART II of the interview with the co-founder of Houston Haitians United. CLICK HERE to visit the organization’s website| Houston Haitians United on Instagram |

It will be another month before singer-songwriter-guitarist Wesli’s world tour winds down. The tour had the Canada-based singer hopping all over the globe, from Fest Pirineros Sur in Huesca Spain, to the prestigious Nuit Boréal Esplanades des Invalides, in Paris France to Festival Sfinks in Bruxelles Belgium. He even had a stop at Cavallerizza for a show in Italy.

Besides his arresting performances at festivals all over the world, Wesli has released three acclaimed albums, each solidifying his standing, and enforcing his brand as an ambassador of African-inspired beats in Canada.

Kreyolicious: If you could listen to five records for the rest of your life, and were forbidden from listening to another music by some sort of decree…what would these records be…
Clinton Fearon – Mi Deh yah . This album has a really deep message…like [in the song] “Rock and a Hard Place”, which applies to all the Haitians who’ve left their country to go to the USA or elsewhere with a dream…and when they get there, it’s harder to realize the dream than what they previously thought. Two: Emeline Michel, Reine de Coeur, when I get nostalgic about Haiti. Three: Manu Chao, Esperanza. He’s an artist who’s real simple sincere in his message. He’s really diversified when it comes to his music.

Four: Tiken Jah Fakoly, Coup de Gueule. He’s my friend, my brother and mentor. This album is his career’s classic. “Plus rien ne m’étonne” is that song I can never stop listening to. The music, the words…everything is perfect. Five: Sara Tavares, Xinti.
This album is like a river flowing. I can listen to it until I fall asleep, and when I wake up with it on. I’ll never get tired of it. She’s an artist, a musician without compare.

Above: His latest album Ayiti Etoile Nouvelle [Haiti…New Star]

Kreyolicious: Besides music, what are other things you’re passionate about?
I’m passionate about sports like football…soccer, [going to the] gym, fishing, kayaking, swimming and teaching.

Above: La Liberte dans le Noir, his album released in 2012, who title translates to Freedom in Darkness.

Kreyolicious: What’s the most memorable moment of your career thus far?
I have so many to choose one might be so difficult but for a recent one when I was in Liverpool UK at Africa Oyé Festival the biggest African festival outside of Africa. [A crowd of] 50 000 people in front of me. Woq. I remember interacting with them was a moment special and memorable.

Check out Wesli’s music video below, featuring Mikaben and directed by Sylvestre Haze.

CLICK HERE TO BUY WESLI’S MUSIC! |