You’re walking down Highland Ave, past the typical Somerville triple-deckers and that specific breed of New England gray sky, and then you smell it. It’s not just "fried food." It’s something deeper—the scent of thyme, scotch bonnet peppers, and caramelized onions hitting a hot pan. That's the pull of Highland Creole Cuisine Somerville.
Honestly, if you live in Union Square or Spring Hill, you’ve probably walked past it a dozen times. It doesn't have the neon flash of a trendy Bow Market pop-up. It doesn’t have a line of influencers waiting to take a photo of a $20 toast. It just has the food. And in a city that is rapidly gentrifying into a sea of "minimalist chic" dining rooms, this place feels like a stubborn, delicious anchor.
What People Get Wrong About Haitian Food
A lot of folks walk in thinking "Creole" means Louisiana. They're looking for gumbo or jambalaya. But the "Creole" in Highland Creole Cuisine Somerville is firmly rooted in the mountains and coasts of Haiti. It is a different beast entirely.
Haitian food is patient. It's about the epis—that foundational pesto-like blend of scallions, garlic, peppers, and herbs that marinates everything for hours, sometimes days. When you eat here, you aren't just eating protein; you're eating a process.
Take the Griot. It’s arguably the national dish of Haiti, and they do it right here. It's cubes of pork shoulder that have been washed in sour orange juice, marinated in epis, simmered until tender, and then—this is the crucial bit—fried until the edges are crispy and dark. If it’s not crunchy on the outside and yielding on the inside, it’s not griot. It’s just fried pork. The version at Highland Creole hits that mark consistently.
Then there’s the Pikliz. Never, ever skip the pikliz. It’s a spicy, pickled cabbage slaw that provides the necessary acid to cut through the richness of the meat. It’s hot. Like, "maybe I should have ordered an extra water" hot. But it’s addictive.
The Mystery of the Black Rice
If you see Diri Djon Djon on the menu, order it. Immediately.
A lot of first-timers are confused by the color. It’s a deep, earthy black-grey. No, it’s not squid ink. It’s made from a specific type of dried mushroom native to northern Haiti. These mushrooms aren't really eaten for their texture—they're soaked to create a dark, aromatic broth that the rice then absorbs.
🔗 Read more: The Recipe With Boiled Eggs That Actually Makes Breakfast Interesting Again
It tastes like the forest. It’s nutty, savory, and holds a level of complexity that plain white rice could never dream of achieving. At Highland Creole Cuisine Somerville, they often dot it with green peas or lima beans, giving you these little pops of sweetness against the deep umami of the rice.
The Reality of Dining in Somerville Today
Somerville has changed. We all know it. We've seen the old-school Portuguese bakeries and Italian delis get replaced by "concept" restaurants where a side of fries costs fifteen bucks.
In this landscape, Highland Creole feels like a defiance.
The interior is humble. It’s mostly a takeout operation, though there are a few tables if you want to sit and watch the traffic go by on Highland Ave. The service isn't "corporate polished." It’s real. It’s "we’re busy in the kitchen, but we’ll get to you in a second" real. Some people find that jarring if they’re used to the hyper-attentive service of a Kendall Square bistro. But for those who value authenticity over aesthetics, it's perfect.
Portion sizes here are, frankly, aggressive. You get a heavy container. You feel the weight of it in the bag. It’s the kind of meal that feeds you for dinner, provides a midnight snack, and then offers up a pretty respectable lunch the next day. In a town where "small plates" are the norm, this kind of value feels almost nostalgic.
A Note on the Legumes
Don't let the name fool you. In Haitian cuisine, Legumes isn't just a side of steamed veggies. It’s a thick, hearty stew where vegetables like eggplant, chayote, and spinach are cooked down until they basically melt into a mash. It’s often cooked with beef or crabs.
It’s not the most "Instagrammable" dish. It looks like a pile of dark green mush. But the flavor? It’s incredible. It’s soulful. It’s the kind of food that makes you feel like someone’s grandmother is looking out for you.
💡 You might also like: Finding the Right Words: Quotes About Sons That Actually Mean Something
Navigating the Menu Like a Pro
If you’re new to Highland Creole Cuisine Somerville, don't just point at something random. There is a strategy to getting the best experience.
- Check the Specials: Haitian cooking is often cyclical. Some dishes, like Soupe Joumou (the famous pumpkin soup of independence), are traditionally Sunday affairs. Ask what’s fresh that day.
- The Fish Factor: The Poisson Gros Sel (red snapper) is a sleeper hit. It’s poached with sea salt, onions, and peppers. It’s lighter than the fried options but packed with flavor. Just be prepared for bones; it’s usually served whole.
- The Sauce: Always ask for extra sauce on the rice. The bean sauce (Sauce Pois) is creamy, savory, and transforms the meal.
People sometimes complain about the wait times. Here is the thing: this isn't fast food. It’s cooked-to-order food that takes time to get right. If you’re in a massive rush, call ahead. But honestly? The wait is part of the deal. It’s the smell of the kitchen that builds the appetite.
The Cultural Significance of Highland Ave
There’s a reason this spot exists where it does. Somerville, and the greater Boston area, has one of the largest Haitian populations in the United States, particularly concentrated in Mattapan, Dorchester, and parts of Somerville and Everett.
Places like Highland Creole Cuisine Somerville aren't just businesses; they are cultural touchstones. They provide a taste of home for the diaspora and an entry point for everyone else. When you support a place like this, you’re helping keep the actual character of Somerville alive. You're ensuring that the city remains a place of diverse flavors rather than a monoculture of trendy franchises.
The prices remain accessible. That’s a choice. In a neighborhood where rents are skyrocketing, keeping a plate of food under $20 is a service to the community. It means the people who actually live in the neighborhood can still afford to eat in the neighborhood.
Is It "Healthy"?
Look, if you’re on a strict raw-vegan-keto-whatever diet, you might struggle. This is hearty, comfort food. It’s carb-heavy. It’s rich. But it’s also "clean" in the sense that it isn't processed. It’s real meat, real vegetables, real spices. It’s the kind of food that fuels a day of hard work.
If you want to keep it on the lighter side, go for the boiled plantains instead of the fried ones (banan peze), and stick to the stewed chicken or fish. But let's be honest: you're here for the griot. Just enjoy the griot.
📖 Related: Williams Sonoma Deer Park IL: What Most People Get Wrong About This Kitchen Icon
Why This Place Beats the Competition
There are other Haitian spots in the area, sure. You could head over to Cambridge or down to Mattapan. But Highland Creole has a specific vibe. It’s the grit of Somerville.
It hasn't tried to "modernize" its menu to appeal to a broader audience. There’s no "Haitian Fusion Tacos." There’s no "Deconstructed Griot Bowl." It is what it is. That lack of pretension is its greatest strength.
You see everyone in there. You see city workers in high-vis vests, students from Tufts, old-school Somerville residents who have lived on the same block for forty years, and foodies who drove in from the suburbs because they heard the pikliz was legendary. Food is the great equalizer, and this counter proves it every day.
How to Make the Most of Your Visit
If you’re planning to head to Highland Creole Cuisine Somerville, keep these practical bits in mind to avoid any "rookie" mistakes.
- Parking is a nightmare. It’s Highland Ave. If you find a spot within two blocks, go buy a lottery ticket. Better yet, walk or take the 88 or 90 bus.
- Cash is king. While they usually take cards now, it’s always smart to have a twenty on you just in case the system is acting up.
- The Spice Warning. When they say something is spicy, they aren't kidding. Haitian habaneros and scotch bonnets are no joke. If you have a low tolerance, ask for the pikliz on the side so you can control the heat.
- Beverage Choice. Do yourself a favor and grab a Cola Couronne. It’s a fruit-flavored Haitian soda. It’s very sweet, which makes it the perfect foil for the salty, spicy food.
The next time you’re hungry and tired of the same three choices in Davis Square, keep walking down Highland. Look for the modest sign. Open the door. Take a breath. Order the griot with the black rice and extra pikliz. Your palate will thank you for finally giving it something real.
Go during the mid-afternoon if you want to avoid the heaviest rush. The food is just as good at 3:00 PM as it is at 7:00 PM, and you might actually get a chance to chat with the folks behind the counter. They know their craft. They know their flavors. And they're one of the last few bastions of the "old Somerville" that still tastes exactly like it should.
Support local. Eat well. Don't fear the pepper.
Actionable Next Steps:
- Visit during off-peak hours (2 PM – 4 PM) to ensure the shortest wait time for your order.
- Order the "Diri Djon Djon" specifically, as it is often the first side dish to sell out by dinner time.
- Request the "Pikliz" on the side if it's your first time, allowing you to gauge your spice tolerance before mixing it into the rice.
- Call ahead for whole fish orders, as these typically take 20-30 minutes longer than the standard poultry or pork dishes.