About this Business
From Our Editors
By Suzette may be a trendy and modern Tribeca cafe, but its story begins more than a half a century ago in a small village in France. That's where Suzette—who happens to be the grandmother of co-owner Andy's girlfriend—first became known for her outstanding crepes, made using only flour, water, and salt, and no recipe. Knowing that it was exactly that type of passion and intuition that they needed to make a successful run of their crepe shop, Andy and his partner, Guillaume mastered their own crepe-making technique with Suzette's guidance, then drew upon their own creativity to figure out the rest.
Today, the menu features a range of savory and sweet crepes in inventive flavor combinations, all of which build upon that basic, perfect crepe recipe born so long ago in France. Guests can dig into crepes filled with smoked salmon and creamy artichoke and spinach dip, or lemon herb chicken, mushrooms, and bernaise. Or, they can travel a more traditional route with crepes dressed simply in butter and sugar or a smear of Nutella.