Crepes and Grapes Café celebrates and honors French culture with its sidewalk cafe atmosphere, Bastille Day celebration, and a variety of sweet and savory crepes. At breakfast, lunch, and dinner, the shop churns out thin, stuffed pancakes filled with ingredients that range from maple and cream to garlic-rich shrimp scampi. Guests can sample the edible wares within the sunny storefront or sit just outside underneath table umbrellas surrounded by salivating flower beds.
At the crimson-colored Cafe Massilia, chefs and an in-house sommelier transport taste buds to the South of France with a menu of authentic French bistro cuisine. Bottomless mimosas ($6.95) drench a weekend breakfast menu—seen here and here—in which omelets pirouette with mixed greens, assorted blues, fruit, and potatoes and caramelized onions simmered in thyme and garlic. Cinnamon speckles an omelet of caramelized apple slices ($9.95), and an array of crêpes and poached-egg entrees screech in unison to jolt stomachs out of bed. Lunching gullets commence meals with buttered escargot ($8–$15) before presenting taste buds with a nest of crispy french fries perched atop the grilled top sirloin of the steak frites ($13), and the dinner menu sends forks diving into a pool of creamy garlic sauce and white wine, bobbing for shallots and a half-pound ($8) or 3/4-pound ($11) of black mussels. The café boasts wines imported from France, and sippers are encouraged to ask about the wines' flavors and origins, quizzing the sommelier about when the cross-Atlantic grape vine was originally planted.
Bistro 39 delivers artistically garnished plates worthy of being tacked to the wall, if only your body's aesthetic urge to interior decorate outweighed its evolutionary desire to gobble up delicious things. Starters such as escargot Bourgogne ($8), Dungeness crab cakes ($8), and classic lobster bisque ($9) provide an opportunity to inform your first selection from Bistro 39's extensive beer and wine list. Main plates hail from salty seas and diverse terrains with options including sautéed lemon-garlic tiger shrimp on a bed of angel-hair pasta ($17) or seared duck with Grand Marnier reduction ($24). The Statue of Liberty's torch is surprisingly small, but the bistro's crème brûlée ($6) leaves American mouths agape with awe.
Frostbites Crepes & Frozen Delights' freshly made delectable desserts have garnered this ice creamery several accolades: MyFOXla voted Frostbites the best ice-cream parlor, while The Tonight Show granted it a custom-made jingle. Loosen up with the 16 flavors of sorbet chill (starting at $2.59), made with authentic italian ice, or dive taste buds into creamy chocolate frozen custard (starting at $2.79), made from natural ingredients such as egg yolk. Commitment-phobic customers can combine the two with the sorbet cream (starting at $2.89), where fruity flavors such as watermelon, coconut, and orange merge with rich vanilla custard. Those in the mood for pancake-esque desserts can fill up with a sweet crêpe ($3.29) hot off the griddle and topped with a choice of sauces (each $.69) and accoutrements (each $.89). Buck traditional notions of French cuisine with a sandwich crêpe (starting at $3.99), stuffed with a choice of meat, cheese, condiments, and fresh vegetables.
The griddle gurus at Crème de la Crepe craft sweet and savory, buckwheat-based crêpes as well as French cuisine for breakfast, lunch, and dinner. Crêpe craftsmen fold delicate dough around customer-chosen toppings such as brie, smoked salmon, Nutella, and béchamel sauce, which is one of the defining sauces of French cuisine, along with the thin, inky juice extracted from dictionaries. Additional menu items include baguette sandwiches, an assortment of quiches, and fresh pastas tossed in house-made bolognaise, pesto broth, and white-wine-based sauces.
Within CrêpeStudio's elegantly aged brick building in Old Town Pasadena, bakers follow an old family recipe when whipping up batter daily and shaping it into crêpes. Plates land on tables loaded with 24 varieties of sweet, savory, or breakfast crepes, which wrap around an array of grilled meats, cheeses, and vegetables or fresh berries and ice cream. Salads and paninis made to order house greater portions of ingredients without forcing vegetables to protect themselves against the elements by piling inside a sliced-open tomato. The studio surrounds its guests with modern décor, such as sleek wood paneling, exposed-brick walls, and colorful illuminated signs.
Contemporary French cuisine that features locally grown seasonal ingredients and the latest techniques to create dishes that are truly inspired. Behind our sushi bar Master Sushi Chef Hiroshi Kawahito uses the freshest ingredients to create small works of art that are as pleasing to the eye as they are the palate.