Food Industry
Industry: Email Alert RSS FeedCrepe Cafe
Nation's Restaurant News, May 19, 2003
2900-A Harvard, (970) 225-2797. Seats: 84. Cuisine: traditional and classic preparations of crepes. Specialties: wild-mushroom crepe with tomatoes and cheese; Mediterranean crepe of asparagus, red onions, garlic, cheese and Mornay sauce; crepe Napoleon made of shrimp, crawfish and crab in Mornay sauce; divan cordon bleu crepe of grilled chicken breast, ham, broccoli, cheese and Mornay sauce; Belle Helene dessert crepe of warm pears.
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Main courses: $6-$9.50. Chef: Barry Warner. Owners: Marc Demontoy and Warner.
COPYRIGHT 2003 Reproduced with permission of the copyright holder. Further reproduction or distribution is prohibited without permission.
COPYRIGHT 2008 Gale, Cengage Learning
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