You get crunch from the breading, softness from the lobster, and then a creaminess when you get a bite with avocado. Frying preserved the juices within the lobster, which only made this experience better. When you cut in, instead you find a delicate piece of fish. You look at it and it kind of resembles a fried chicken tender. Yaaaasssss this tart deserves to be a staple at this restaurant. Lobster and Avocado Tart – crispy lobster tail, creamed leeks, tomato, avocado, and mango honey mustard ($22) After growing up in Hong Kong, Sell is all about experimenting in the kitchen and trying to come up with unique dishes that push the limits and entice diners.Īnd it’s that experience that helped him craft this new seasonal menu, which features both new creations of his own as well as keeping some of the menu favorites from frequent patrons.Īs far me, I started with two appetizers, the Lobster and Avocado Tart and the Kung Pao Calamari. Having the opportunity to sit down and chat with Chef Sell, I learned all about his background and story. Ultimately, his talents shined through, becoming Executive Chef in just a few short months. Sadly, as Javier’s closed, Sell found his place in Albany as a Sous Chef at Creo’ in Albany. The new chef, Eric Sell, might sound familiar to you Saratogians, as he was once the executive chef at Javier’s. The interior is really unique, with really cool lighting throughout, and a middle dining section that’s separated from the others by bright and bold greenery. I don’t get out of Saratoga nearly as much as I should, but when I got the invitation to visit Creo’ and sit down with the new executive chef, I jumped at the opportunity.Ĭreo’ is located in Stuyvesant Plaza in Albany, NY, and prior to this week, I had only visited the restaurant once about two years ago for lunch.

Creo albany ny