This casual Parisian café, crêperie and wine bar is location No. 5 for co-owners Patrick Ascaso and his wife Joanna Pulcini-Ascaso and follows three in San Francisco and one in Mill Valley that recreate the inviting cafe experience of Ascaso’s childhood outside of Paris.
The restaurant offers savory and sweet Breton-style crepes, fresh pastries and classic French breakfast, lunch and dinner menus with a small but diverse list of rotating wines. Crêpe batter is made with fermented buckwheat (savory) or white wheat flour (sweet). These enfold ingredients such as Far West Fungi mushrooms, heirloom broccoli and creamy handmade burrata or, on the sweet side, salted butter caramel, spiced shortbread biscuit crumbs, Valrhona chocolate ganache and seasonal fruits from nearby farms.
The interior features botanical wallpaper, wood flooring and marble countertops while the patio offers shade under a blue-and-white striped awning. During the day, orders are taken at the counter with items delivered to the table, and full service is available in the evening.
