Cafe Terrace celebrates its grand opening as a staff of crêpe-crafting wizards puts 14 sweet and savory spins on the French disk. Indulge in the banana-caramel crêpe or the savory SoCal, whose sunny disposition of avocado, roma tomato, and lemon aioli makes diners wish that all crêpes could be California crêpes. Six sandwiches transport their fresh cargo, and soups simmer in the kitchen's pots, awaiting the chance to warm bellies with flavors of butternut squash or tomato bisque. Italian sodas carbonated with air from Mediterranean breezes infuse culinary travels with more than a score of flavors, including mango, raspberry, and passion fruit. While enjoying café fare, patrons lounge in a casual environment strewn with chessboards, available for playing a round against a friend or merely admiring the checkered surfaces.
A giant owl sculpture guards the front entrance of Roll Up Crepes, a brick façade painted with woodland scenery. Inside, another tree takes up residence in the middle of the dining room, its branches extending across the ceiling. Though containing no twigs or leaves, the menu is as eclectic as the decor, with crepes stuffed with savory and sweet ingredients that include pulled pork in barbecue sauce and berry cheesecake. After a brief stay in a panini press, the rolled-up treats are served with sides of potato chips or ice cream. The staff also carts bite-size crepes to weddings, corporate events, and chain-gang reunions. Roll Up Crepes keeps late hours, staying open until 1 a.m. and hosting open-mic nights and monthly concerts from local artists.
A 12-year AAA Four Diamond Award winner, La Caille nestles fine French cuisine and attentive service into a scenic eighteenth-century, French-inspired chateau. Guests enjoy eye-boggling views of Little Cottonwood Canyon while devouring dinner, brunch, or a prix-fixe Basque dinner that features soup, salad, and two entrees of the chef's choosing in one of four dining rooms.
The chefs at Cafe Fresh draw from a pantry teeming with local and organic ingredients to craft eco- and health-friendly rice bowls, wraps, salads, and sandwiches. They'll ladle dressings over raw and marinated vegetables, blend almond milk and fresh-off-the-vine fruits into smoothies, and stuff quesadillas with pesto spread, a variety of hearty veggies, and monterey and feta cheeses.
Inspired by the food he ate while studying abroad in France, Me Crêpes' founder opened a crepe shop of his own, where imported equipment helps him re-create his favorite recipes. Sweet fillings such as chocolate-hazelnut spread and strawberries with homemade cream sauce complement savory crepes stuffed with pesto, chicken, vegetables, and other fillings. Me Crêpes also hosts special events, such as open-mic nights, dance parties, and bobbing-for-karaoke-machines contests.
Rather than mimic the creole flavors of Louisiana, cooks at Boudreaux's Bistro ship seafood and other ingredients straight from the state. They then incorporate those fixings into from-scratch dishes, from shrimp simmered in tomato creole sauce to pasta tossed with alligator sausage. Starting with New Orleans french bread, the Boudreaux’s team even puts its own spin on po’ boys, tossing in fillings such as roast beef and sliced turkey.
Cajun-spiced fries and hushpuppies can accompany main dishes, while desserts such as fried beignets coated with powdered sugar end meals on a sweet note. Each southern-fried feast unfolds inside Boudreaux’s sunny dining room, which surrounds diners with black-and-white shots of Louisiana, LSU banners, and the occasional haunting by the Spirit of Jazz.