1586 York Avenue (between 83rd and 84th St)
New York, NY 10028
This is the second time we have been here, both times we used Groupons, which they are very happy to accept. This is how the crêpe looks when brought to your table. We were seated in the section known as bar seating, which is where we were seated the last time. This time we were right next to where the crêpes were being cooked. I was going to shoot a video of them being made, but Em stopped me. I think she was a little embarrassed I was taking pictures of everything.
Em got a Picnic panini, with salad, the salad had a balsamic dressing. The panini was made with turkey, sliced apple, carmelized onion (no onions for Em), and Brie. It was huge and she said it was quite good and she said she should have only eaten half of it but it was so good she couldn’t help herself. I got Spartan crêpe which is listed under the savory portion of the menu, it is made with spinach, garlic, roasted tomatoes and Ricotta drizzled with EVOO. For dessert we had a strawberry crêpe. Total price around $30
The food here is very flavorful and satisfying. They are open from breakfast through dinner. We were here for lunch both times. It takes a while to get your food, but it is prepared fresh and when it comes it is hot, so it’s not from poor service. Our water glasses were refilled without us having to ask, we told our server we wanted to share the strawberry crêpe and he brought us both fresh silverware. Our only mistake was trying to squeeze lunch here in before Em’s nail appointment. We had to cab it back to mid-town. Overall, I would recommend this place for a good lunch but not a quick lunch.
This is what they cook the crêpes on. The batter is pre-made and in a squeeze bottle, after he pours it on the surface he smooths it out with a tool that looks like a dowel stuck on the end of another dowel, then after it has browned on one side he slides what looks like an icing knife under it and very carefully picks it up and flips it over. For savory crêpes, the filling is piled on top and the crêpe is folded over it. For sweet (dessert) crêpes the crêpe is folded first, the filling put on top and the sides folded over.