The look is old-school—pink walls, checkerboard floors—and so is the approach to craft: small batches, local ingredients and influences. The results Creole Creamery delivers, however, are anything but. Cayenne and chicory root, sassafras and Scotch bonnet peppers, Doberge cake and bananas Foster, café au lait and loads of booze: In paying homage to New Orleans’ proud culinary past, this two-branch hometown hero is helping to shape its future.