Crêpe Town's 25 crepes fall into four categories: breakfast, vegetarian and low-calorie, classics, and crepes of the world. Specimens from this last group represent the culinary flair of Mexico (chicken and taco sauce), Sweden (salmon and cheese), and Hawaii (ham and pineapple). The eatery serves scrambled egg crepes and other breakfast offerings all day, and it serves dessert crepes such as chocolate ice cream and marshmallow even if the phase of the moon indicates that man should hibernate. Each crepe is made to order and available in white and whole-wheat varieties.
A small shop staffed by an amiable crew, La Crêperie Café presents the versatile Gallic pancake on a menu containing five savory categories and a variety of confectionary incarnations. Capitalizing on the rising trend of billionaire balloonists, the bourgeoisies (rich and light) portion of the menu contains such treats as la panopolie, a rustic turkey crêpe adorned with goat cheese, apple, roasted almonds, olive oil, and basil ($13.50). Placate Italian cravings with a pizza-themed crêpe such as la rebelle, a conspiratorial amalgamation of tomato sauce and fresh mozzarella in cahoots with myriad veggies including mushrooms, spinach, olives, and onions ($13.50). Satiate Francophonic sweet teeth with a La Suzette crêpe, filled with fresh orange juice spiked with Grand Marnier and butter ($8), or opt for more familiar fare with L'Américaine, a dessert envelope stuffed with Nutella, peanut butter, bananas, and pictures of apple pies($8.50).
Though science has definitely concluded that food tastes 4% better during a full moon (occurring approximately once every 29.530588 days), you can rebel against science and fill up whenever you choose with today’s Groupon. For $15, you’ll get $30 worth of creative Thai cuisine at MangoMoon, plus one free cocktail per table.Follow @Groupon_Says on Twitter.
Bistro St. Tropez provides patrons with platefuls of traditional Provencal cuisine made with fresh, seasonal ingredients, and serves up eyefuls of gorgeous views overlooking the Schuylkill River. After training at the Culinire de Nice, chef and owner Patrice Rames cooked his way through France, Britain, America, and the fourth dimension before bringing his fancy Gallic eats to Philadelphia. In an exquisite five-course dinner (selections vary weekly), guests light the gastronomic fuse with the marriage of creamy lobster bisque to a 2010 Georges Duboeuf Beaujolais Nouveau, for example ($48 per person, additional $30 for wine pairing). Next, diners might make a heartbreaking choice between a terrine de lapin or Fire Island oysters in a sherry mignonette. Then a main course such as striped bass with wild rice and mushrooms leaps into the mouths of deserving diners, chased by a 2008 Guillaume chardonnay. Lovers of four-legged fare may opt for a pairing of slow-braised lamb shank with roasted shallots and a 2008 Château Viella Madiran Tradition. Finally, a cheese course and dessert such as pumpkin profiteroles mollifies appetites into submission with the dulcet accordion notes of a French lullaby.
We are a casual dining restaurant serving an upscale twist on comfort food. We range from pizza and lasagna to homemade mushroom ravioli in a shitake cream sauce, to pan-seared diver scallops in a brandy cream sauce: and everything in-between. For Lunch we have all the same, plus an expanded burger and steak menu.
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.