Crêpe Bar

I'm your host Dr. Jay. Today we're going to check out the crepe bar. It's over in Tempean. They have some sweet crepes. They have some savory crepes. They have some really cool kuchimons that go with them. The granola is absolutely out of this world. You've got to try that. They have the good old fashioned Coca-Cola in the bottle. That's kind of a neat little thing that they have. Great hockey selection. Excellent. I'm going to check them out. I'm going to come back and let you see what I saw. And here we go. One of the reasons I opened up crepe bar was to create an environment, a breakfast and lunch environment that was just lively, vibrant, full of culture, full of life, and something that just is true to how I So it's a true extension of what I have always wanted to be a part of. So I created crepe bar for that. Crepe bar doesn't boast, but very subtly, it brags. Good food, friendly staff, and great music. What's on crepe bar's menu? Just But we do things a lot different than most creperies. We're very farm-focused, farm-agreed-focused. We have a great relationship with purveyors that are locally located. The crepes we do a variety of. We do savory and sweets. A lot of playful interpretations of classic crepe dishes that you would find in parts of France, parts of Europe. We've got a couple of things that are really So our menu is very seasonal, very playful, very thought-provoking. And it's just a lot of plays off of the classic European style crepes. With our take, with my take. Everything is expertly plated and designed down to the smallest detail. My favorite thing on the menu to make, Currently my favorite thing, many changes often, right, the cereal. The cereal that just hits all five tastes, it's You can eat it raw, you can eat it plain, or you can put milk in it. It's one of my favorite things to make. If I were to make, if I were to call out one of my favorite crepes to make, it's probably one of our newest ones. It's a play off of chili filets. Our menu, the restaurant focuses on no waste, minimizing waste. So we take any of the crepes that aren't made for the day. We cut them into chips, fry them in olive oil, and then we use it and build a chili chile. Chef Jeff has found a way to keep things simple, yet complex, and always elegant. I love about food, what I do, what I love about crepe bar, by far, hands down, it's just the culture, it's the community, it's the relationships. It's everything you see and feel when you walk in. It'straight up hearty soul, and that's what I love about crepe bar. Thank you for checking me out. On this episode of Food Corner, I hope you enjoyed the crepe bar. How delicious did that egg look That was kind of, wasn'that absolutely amazing? Try the chili chile, the chili chile crepe is just out of control. Everything in that dish was just amazing. Go down and check out the crepe bar. I'm going to do my best to keep bringing you good stuff. Stick with me. Catch you next time.