American Voodoo Worships at the Southern Food Altar

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We've been tracking the progress of American Voodoo ever since it started construction on its Park Boulevard space so we're happy to report that the University Heights restaurant is finally opening tonight at 5 p.m with seating for 50 inside and on a sidewalk patio.

American Voodoo's proprietor, Joshua Hamlin, describes the Southern-tinged menu as "eclectic, innovative and accessible"; in the kitchen is Gus Cruz, a chef who worked at Arterra and Blanca locally, and in Vegas at Bouchon.

They'll first start with dinner and weekend brunch before expanding to lunch; an industry-friendly late night service will keep the kitchen cooking until 3 a.m. on Fridays and Saturdays.

Chef Cruz says that he's looking forward to sharing his fried chicken, which first gets the low and slow sous vide treatment before crisping. He's making pasta by hand too, and plans to change the selection frequently; they're opening with a butternut squash and sage agnolotti and mini-rigatoni baked into habanero mac and cheese. Other highlights include a grilled rib cap, fig-glazed Cornish game hen and Southern sides that range from succotash to biscuits and gravy.

Scott Smith, a former pro baker at Bread & Cie, will make all their breads in-house, including the brioche that serves as a base for a croque monsieur with seitan and the French rolls that anchor an oyster po' boy and smoked pork belly sandwich.

The owners project that they should be able to secure their beer and wine license within the next week or so. And down the line, they may install a walk-up window to sell snacks and street food to-go.
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