It’s hard not to develop a habit for this creperie–the prettily rustic French-themed café is warm and welcoming, the pace relaxed, the cocktails sublime, the crepes exceptional, and the crowd enjoyably diverse—it’s the sort of place you can comfortably escort your children, your grandmother, your significant other, your best friends, or whomever you bonded with last night over a vegan bowl and jar of alcohol at neighboring Sweet Hereafter.
Chef Jehnee Rains’ crepe theater is enough to make you run home afterwards and spend the afternoon Googling crepe griddles, then collapsing into depression because you’re $840 short of your dream Krampouz.
The kitchen-facing bar is my preferred spot to sit—there’s something deeply cathartic about watching the tangles of thinly-sliced onion piled into twin cast iron skillets slowly and aromatically transform into deeply-browned caramelized heaps, to be used in crepes or as the DNA for the restaurant’s divine French onion soup. And, you have a front row seat to chef Jehnee Rains and crew’s crepe theater—in the smallest, narrowest space possible, they calmly pour, spread, fill and fold with grace and precision. It’s enough to make you run home afterwards and spend the afternoon Googling crepe griddles, then collapsing into depression because you’re $840 short of your dream Krampouz.
On weekdays, the creperie hosts twice-daily happy hours so budget-friendly you won’t have to raid your Paris fund to go–$3 French onion soup, $3 crepes, and $5 cocktails are but a few of the treats on the menu. And come weekends, the prix-fixe brunch menu appears (for those opposed to prix fixe confines, the full menu is served as well)–for just $13, you’ll get three delicious courses, if you count a mimosa as a course, and I certainly do. As you watch your drink’s construction (perfectly proportioned at 7/8 champagne, 1/8 juice), you’re served a sweet, nutty housemade French almond teacake, followed by your choice of crepes–the prosciutto, Gruyére and caramelized onion, or roasted mushrooms, chevre, caramelized onion and mushroom cream sauce—both topped with a still-quivering fried egg and crème fraîche squiggle. Le sigh.
Executive Chef: Jehnee Rains
Owner: Jehnee Rains
Atmosphere: Colorful, charming French country chic creperie with a relaxed vibe and neighborhood crowd
Outdoor seating: No
Best Seat: At the bar, overlooking the crepe makers
Noise Level: Normal
Dress Code: Casual
Bring the Kids: Yes, there's even a kids' crepe menu ($3.50 each)
Bathrooms: Through the back door and down the hall, shared with neighbor Circa 33
Parking: Street parking is free and can be challenging to find, plan on parking on a side street
Cocktails: Full bar, signature cocktails $6-$10
Beer: Rotating taps
Wine: Sparkling, rosé, white, red & dessert, by the glass ($6-$10) & bottle ($20-$36)
Teetotalers: Lemonade, lavender lemonade, hot cocoa, sparkling cider, orange juice
Tea: Steven Smith
Ideal Meal: French onion soup, ham and cheese crepe, asparagus crepe, chocolate crepe, Normandie crepe, Red Rose crepe
Vegetarian Friendly: Yes
Vegan Friendly: Yes, many vegan options
Gluten Free: Yes, gluten free buckwheat crepes are available
Good for the following occasions: Date Night, Dinner With Friends, Happy Hour, Just Desserts, Kids Included