Imported cast-iron griddles are the secret to this crêperie's paper-thin wrappers. 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. The menu is split into savory crepes (made with buckwheat flour) and sweet crepes (made with wheat flour). Some tried-and-true combos are ratatouille, goat cheese, and andouille sausage; and ham and gruyère. The cheese plate is a great value, and
there's plenty on the menu for vegetarians. When the weather behaves, alfresco dining is an option.