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.
There's no hurry at Uncle Buck's BBQ. The chefs slow-cook and smoke meats such as ribs, brisket, and chicken, imbuing each plate with a tenderness that can't be rushed. Even the Old World-style pizzas have to bake inside a traditional brick oven long enough for the cheese to melt over and around the assorted toppings, such as pulled pork, sweet peppers, and garlic. Sub sandwiches and hamburgers, wings tossed in one of four sauces, and hefty steaks round out the menu of neighborhood-style American cuisine.
With its wood-paneled wainscoting and robin's-egg blue walls, the restaurant's dining area embraces the same casual, down-home charm as the menu. Outside, a wooden patio seats diners beneath an aluminum roof that provides better sun protection than a parasol slathered with sunscreen.