We take root from an Eastern European creperie chain The 12 Months founded in 2002. We use high-quality ingredients that we wrap in our original crepes like a burrito but they're so much more flavorful and tasty that it adds a new flavor and a twist to any popular filling. Crepes are always fresh and made to order.
When Douceur de France opened in 1999, the bakery’s aim was to supply local hotels and restaurants with French pastries made from scratch. But over the years, demand necessitated the opening of a café where quiche and eggs ratatouille are served daily for breakfast.
Venetian plaster and vintage linens stand in stark contrast to the glass tiles and white patent leather at Bistro VG. This fusion of classic and contemporary creates an atmosphere that mirrors the cuisine’s singularity. The wood-fired pizzas are a hit, but to really branch out, try an entree of Moroccan-spiced duck.
Foie gras, frog legs, and escargot are commonly found on plates in Provence, a southeastern region of France. They’re also commonly found at La Petite Maison, an eatery that takes its cues from the region’s cuisine. Red velvet booths, candlelight, and an intimate patio contribute to the romantic ambiance.
Organic and fair-trade ingredients transform into beverages, breakfasts, lunches, and dinners at Pasha Coffee & Tea. Between walls bedecked with original artwork, patrons nestle into plush armchairs to warm up with marbled-froth cappuccinos. Guests also spoon up Oreo frappes heaped with pillowy dollops of whipped cream, as well as coffee that, according to the roasting philosophy printed on the menu, is painstakingly roasted to the optimal degree. Cholula mayo paints crispy bacon slices in the spicy BLT, and pesto and mozzarella accent the italian breakfast melt's stack of ham and tomatoes. And occasionally, the coffee tables, magical beanstalks growing from dropped beans, and mismatched furniture part ways to make room for live music and poetry.:
TerraMae Appalachian Bistro's chef, Shelley D. Cooper, is able to do something that seems impossible?put an upscale, modern twist on regional Appalachian cooking. Her kitchen churns out everything from rabbit stew in a sage broth to jumbo-lump-crab-stuffed trout served with wilted leeks, apples, and fennel. She's so passionate about highlighting the region's food that her dishes incorporate the bounty from local farms, including the family farm owned by TerraMae's owner, Mark Oldham.
The unique concoctions have garnered a variety of praise, including some from Susan Gregg Gilmore on Fodor's Travel. She particularly loved the Appalachian Lunchable?made with deviled eggs, pickled shrimp and vegetables, country ham, Benne Seed Bacon served in a mason jar, rosemary biscuits, and what she called the "some of the best-ever pimento cheese." In an act more sacrilegious than eating spaghetti with a spoon, Gilmore admitted the cheese was even better than her nana's.
In addition to seducing palates with regional farm-to-table food, TerraMae charms them with an Appalachian staple, homegrown whiskey. Mixologist Justin Stamper pays homage to the area's moonshine traditions by whipping up classic speakeasy drinks using Chattanooga whiskey and other liquors.