Breakfast and Brunch with a Fancy French Flair

The Place: The Crepe Bar
The Dish: Housemade Cereal, Donuts, Fried Goat Cheese, Octopus Tostadas and Farm Vegetable Crepe
The Location: 7520 S Rural Rd Tempe, AZ
By: Tyler Peckham

I’m going to be honest with you—I hate crepes. Granted, my only walk in with them has been an anemic portion with jelly slapped on top, but still, I was not very excited about this restaurant, but boy was I wrong.
The Crepe Bar in Tempe is nestled away in a strip mall and the sign is hidden by a palm, but you’ll be glad you put in the work once you sit down.

The restaurant is casual counter service, but the servers are more than friendly with each and every guest. More than once I heard an employee wish guests a positive farewell on their way out.
My guest and I began out experience with the Bellocq breakfast tea and an Americano which came quickly to the table. No Starbucks call out here.

We were then given samples of their house made cereal which featured oats, almonds, dried fruit and pumpkin seeds over milk. This cereal was much like an amped-up granola and it is done damn well. I was not expecting to be blown away by it, but man was I wrong.

Next we sampled the donuts: fried dough rolled in cinnamon sugar served with a vanilla bean cream and lime-hibiscus jam. This dish was deconstructed enough to be trendy, but not so fussy that it was difficult to eat. The cream tasted just like a Starbucks vanilla bean drink and the jam was balanced enough as to not overpower.

Then came my favorite—fried goat cheese. Now goat cheese is not for everyone on first taste, but give it a few tries and you’ll be singing a different tune. These came out piping hot and are best eaten in one bite as to not lose any of the delicious center. This dish was simple, but unlike anything I had ever seen in a restaurant before and something I will most definitely come back for.

Then came entrees. I ordered the farm vegetable crepe which was curried vegetables (collard greens, onions and carrots, rolled inside a crepe. The vegetables would have been at home at any Indian restaurant and the crepe really let them take center stage.

My guest order the octopus tostadas that featured octopus and chorizo served atop a fried crepe with hummus, avocado and cotija cheese. The joining of the octopus and chorizo made the dish much more approachable to the average eater and his only complaint was that it was a bit messy.

The Crepe Bar excels in much more than crepes, but a crepe lover will feel right at home. I am a changed woman and a bonafide fan of the crepe now thanks to this place which is convincing enough for you to give them a try.

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Erik Merkow
Founder and CEO at Az Food & Wine
Erik: a father, writer, entrepreneur, son, photographer, corporate guy, friend, brother, and foodie wine guy



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