Article on a crepes restaurant in today's paper...

[Phentex]

It's sort of a DIY place. Savory and dessert.

It jumped out at me now that crepes has been chosen as our project. Otherwise, I'm sure I wouldn't have noticed it at all. :)

[hippywife]

1. Do they have an online site?

Might be nice to post it if they do.

[Phentex]

2. I think you have to sign up so here's the article

I hope this is allowed. I included the credit.

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Crepe Revolution
By BOB TOWNSEND

For the Journal-Constitution


Unlike many other cities, from Los Angeles to Boulder to Miami, the current crepe restaurant wave has taken a while to break in Atlanta. But partners Neel Sengupta and Rob Morneweck changed that in late 2008, when they opened Crepe Revolution in Smyrna.

The concept (which appears ready-made for franchising) is built around updated versions of the classic French thin pancake, which can be customized with a smorgasbord of fillings, allowing customers to create a relatively inexpensive DIY dining experience. Think the Real Chow Baby, with crepes instead of stir-fry, and you’ll have a pretty good idea of what to expect. At lunch on weekdays, you line up to order at the counter, while at dinner and weekend brunch, there’s more relaxed table service.

Located near I-285 and Atlanta Road, at the front of the West Village mixed-use community, Crepe Revolution joins Lime, Blue Moon Pizza and McCray’s Tavern in an area suddenly booming with dining spots. The space is highlighted by a small chef’s counter, where you can settle in and watch while your crepes are prepared. The semi-enclosed corner bar area has the feel of a comfy nook. In contrast, the sprawling dining room’s stark, linear arrangement of tables, concrete floors and soaring industrial ceiling make for a rather cavernous atmosphere, especially when it’s not so busy.

Revolutionary rolled

The lengthy menu includes salads, appetizers, a few entrees and even some sandwiches. But the bulk is dedicated to crepes.

The five-step Crepe Experience begins with choosing a batter — classic, buckwheat, cornmeal, fresh herb or sweet — and then deciding on ingredients from four more categories: veggies (plus herbs and fruit); meat (plus seafood and eggs); cheese (plus nuts); and sauces and seasonings.

Practically, that means you could wind up with a crepe filled with sautéed vegetables and cheese, with a side salad or home fries, for a mere $6. If you start adding supplemental stuff like beef tenderloin or shrimp ($4 each), though, the price can rise to $10-$14 or more.


Savory and sweet

If you have trouble making up your mind (or doing the math), there are plenty of suggested savory and sweet offerings. Smoked salmon is a simple but satisfying melange, with goat cheese, tomato and basil in an herb crepe. The cornmeal crepe makes a surprisingly tasty wrap for Mexican-inspired combos, such as the chipotle pork, with roasted jalapeño, onion and Monterey Jack, topped with sour cream and salsa.

Desserts crepes include the popular Bananas Foster, Nutella and basic lemon and sugar with a raspberry drizzle.

At brunch, sweet and savory come together in a buckwheat crepe with ham, eggs and cheddar, topped with maple syrup

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There's a link to creperevolution.com

[hippywife]

3. Thanx. n/t