The chefs at Crepe N Grill serve both sweet and savory crepes, thin pancakes crowned with fresh ingredients such as honey-cinnamon apples or braised pork. Freshly blended fruit smoothies, lattes, and cappuccinos from the espresso bar pair up with crisp salads, soups, and paninis.
Owner and culinary mastermind of French Quarter Bistro, Mark Van Horn’s prerequisites for a good meal are simple: authenticity, home cooking, and a liberal dash of soul. This dedication to comfort cooking has earned the French Quarter Bistro a host of dedicated regulars as well as the Philly Hot List's award for Best Soul Food in 2009, 2010, and 2011. In the bustling kitchen, chefs whip up creole and Cajun eats using unique ingredients such as house roasted peppers, alligator sausage, and fried pickles. Along with their flavorful dishes, French Quarter Bistro also serves up a variety of entertainment throughout the week, including open mic nights with local singers and poets tired of the wrestling portion of poetry slams.
Epernay’s executive chef Jayson Grossberg trained under legendary French chef Jean-Louis Palladin before attending New York’s Culinary Institute of America. Grossberg has used his pabulum-preparing powers for good and not evil, recently redesigning Epernay’s menu to add flavorful new dishes, such as the summer gazpacho with crab meat and lime ($10.95). Fresh-caught mussels come in three broths, such as the “a la Linda” with saffron and tomato ($15.95 single serving, $19.95 shared platter). If you'd like to keep your meal as light at a globetrotting eccentric's hot-air balloon, try a juicy beet salad with summer melon, arugula, and feta cheese ($10.95). Reward your stomach for keeping quiet during last night’s visit to the opera with an entree such as caramelized sea scallops with sweet corn, bacon, and tomato ($26.95). Or delve into the crispy duck breast with wild mushrooms, pistachios, and asparagus soaking in a sundried blueberry jus ($26.95) to enjoy a culinary harmony unseen since the California Raisins dominated the airwaves.
Executive Chef Peter Choida draws on styles and influences from around the globe to design the small, shareable plates at Ginny's Bistro & Wine Bar. The tapas here are served in small portions in the traditional Spanish style, ideal for sampling a wide variety of bites such as risotto flecked with wild mushrooms and roasted prosciutto-wrapped asparagus. Ginny's also stocks its bar with varietals from Pinnacle Ridge Winery, whose award-winning wines are handcrafted and foot-squished nearby.