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.
Truly appreciating food means understanding where it comes from and how it arrived at the restaurant. As a boy growing up in Paris, Chef Remy Kerba learned to value the origin stories behind ingredients. Chef Kerba grew accustomed to joining his father—an impassioned gourmand himself—on trips throughout the city’s open-air markets and the vibrant countryside of Normandy of Provence. These childhood memories of meeting farmers and vintners from across France stuck with Chef Kerba and he developed a culinary style that combines a deep respect for tradition with a contemporary spirit of experimentation. This signature style flavors the menu at Le Giverny Bistro, which resides in the Emory Inn and tempts diners with updated, bistro-style French cuisine. Chef Kerba values the pedigrees of his ingredients above all else, and the kitchen seeks out seasonal produce and sustainably raised meats from local farmers and producers whenever possible. The dishes can include subtle New World influences, as in the case of the baked brie with local honey alongside its fresh mint and grilled flatbread. However, entrees such as the Southern-fried chicken breast with mashed potatoes and a lemon-caper butter sauce take an inverted approach and use Old-World flavors to elevate regional American classics. Wireframe models of the Eiffel Tower and the Cliffs of Dover are the only distinctive French accents in Le Giverny Bistro's dining room, which embraces a refined, yet welcoming, aesthetic. Crisp white linens adorn the tables, which are flanked by simple, straight-backed wooden chairs. Cinched drapes allow plenty of light to stream through the wall of windows, and a separate dining area warms guests beside the glow of a stone fireplace. To help contribute to the casual-and-romantic vibe, the bistro hosts live acoustic music on Wednesday, Friday, and Saturday evenings.
Anis Café & Bistro takes its diners on a trip to Southern France with Provençal versions of Mediterranean-inspired cuisine and the cozy setting of a French cottage. Although Anis serves dinner and lunch, today's Groupon is for the recently added Sunday brunch. Beret-bearing specialties include the cured-salmon croque monsieur with sweet tomato, soft goat cheese, roasted Bermuda onion, and capers ($11). Eggs get their moment in the pan with the three-egg omelette, a fluffy sleeping bag of scrambled oeufs stuffed with your choice of fillings such as asparagus, broccolini, tomatoes, artichokes, portabello mushrooms, sausage, chicken, and prosciutto ($12). Shellfish open up to compassionate brunchers with the Moules Marinières, mussels in white wine, garlic, parsley, and cream ($11). Carnivorous connoisseurs can make it a meatier midmorning with the steak frites–– grilled bistro steak with sauce au poivre, french fries, and baby greens ($17). For a sweet ending or scrumptious main course, Anis also serves the Parisian favorite Nutella crêpes, filled with bananas, Nutella, and toasted almonds ($8). Anis is cocooned in a converted house that has been renovated to reflect the atmosphere of a homey restaurant in the South of France. With exposed brick, warm lighting, and an eclectic collection of art adorning the attractively hued walls, Anis is a romantic destination for couples and their oblivious third wheels. The bistro also boasts a tree-shaded outdoor patio that is open to dining and ennui relishing year-round.
Chef Edward Knipe studied at the Art of Charcuterie along side a Master butcher and has cooked at the PGA Masters for the last seven years. But his European delicacies are available year-round at Brat So Stop, where he serves up zesty sausages that are grilled and loaded with fixings. In lieu of MSG and preservatives, Knipe uses only quality meats and spices for his brats. Sandwiches include the Polish boy brat with barbecue sauce and coleslaw, and the Reuben dog with sauerkraut, Thousand Island dressing, swiss, and mustard. But diners can embellish their sandwiches as they wish; toppings such as pulled pork, pepperoncini, and grilled onions and peppers are free and allow diners to tailor their dogs and brats to their own preferences.
The owners of Café 33 get their inspiration as well as many of their recipes from their mother, and chose to name they restaurant after the year she was born. For breakfast, guests can dig into biscuits and country gravy or homemade doughnuts, or just build their own omelets from a spread of fixings such as grilled chicken, mushrooms, and goat cheese. At lunch, chefs create homemade hummus and assemble signature paninis with smoked turkey and pepper-jack cheese. Orange or apple juice is available to cleanse palates, and frothy lattes and cappuccinos give diners the energy they need to spend another day repainting their collection of classic pogs.