Monday, May 4, 2009

First Bite: Crepe Cellar

The food: Crepes, yes, but also fat mussels and whole roasted chickens and steaks and frites (thin, lovely fries and a thick, smallish steak). Crepe fillings include spinach and wild mushroom with goat cheese and caramelized shallots (well done), four cheeses and Grateful Growers sausage with peppers, and the crepes themselves are nicely executed. The mussels, with butter and white wine, were a generous portion and great-flavored, but disappointingly cold. Don't miss Nutella and banana crepes for dessert.


The look: Smooth and easy, with a few roomy booths, a handsome mottled floor and windows that open (literally) onto North Davidson Street in NoDa. Brick surrounds the handsome wood bar back and the place feels appropriately lived in. It can be noisy, with all those hard surfaces, so be forewarned.

The servers: Amiable, if a bit slow, ours knew their stuff. Management was very solicitous on our visit, touring the dining room; I've heard of hour-plus waits other nights and expect it to take awhile to gel.

The details: 3116 N. Davidson St.; 704-910-6543; www.crepecellar.com. Lunch and dinner ($7-$16) Tuesday-Saturday.

1 comments:

jchenkel said...

I'm a big fan of crepes and NoDa so I was pumped to try out the Crepe Cellar, which I did with my wife last Friday. We had all three of the crepes mentioned above and also the Crepe Suzette (off the dessert menu) which was covered in a Grand Marnier butter sauce. The place was packed but things moved quickly so our wait wasn't very long. The service was really good and everyone really seemed concerned with our well-being. I really had no complaints about the place and will definitely be going back - great food, great prices, great service and atmosphere.