Fodor's Expert Review Beau Monde

In this city, at least, this is the closest you'll find to the crepes of Brittany, where the owners of this casual bistro traveled to study; imported cast-iron griddles are the secret to this crêperie's paper-thin wrappers. The menu is split into savory crepes (made with buckwheat flour) and sweet crepes (made with wheat flour)—tried-and-true combos include coq au vin with Swiss cheese and smoked salmon with leeks and crème fraîche. The cheese plate is a great value, and there are plenty of options for vegetarians and gluten-free diners. When the weather behaves, alfresco dining is available.