Suzette

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.

Details

Cuisine: Crepes

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

Coffee: Stumptown

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

Reservations: No

Take-Out: Yes

Delivery: No