Summary
In what is scarcely more than a hole in the wall we each had a glass of wine and shared its signature dish, a Scandinavian-inspired crepe, loaded with smoked salmon, scrambled eggs and dill crème. From our barstool perch we had a good view of Raul, the crepe-master, standing in the tiny kitchen a few steps below, whipping up one mouth-watering crepe after the other. Some were savory buckwheat with classic French or inventive Scandinavian fillings (including herring); others were flour sweet crepes, some with such Nordic specialties as cloud or lingonberries.
See the full content of this document
Extract
Downtown Discovery
Venturing downtown on a quiet Manhattan weekend, my wife and I ran into the most satisfying little eate...
See the full content of this document
Sponsored links
