| rev:text
| - First off, let me say that the food deserves 5 stars, but the chairs were so uncomfortable that I had to deduct a star, the only thing that was bad about our initial visit here. And I say initial, because I know we'll be going back.
We were celebrating and wanted something different, the reviews and comments about this place sparked our curiosity. We got to Tivoli, did the valet, and found this bistro to the left of Brio.
We were there early enough that it was happy hour, with half-sized crepes being one of the specials (good wine prices being another). Since we hadn't been there before, we asked the waiter about them and he said they were about 1/2 to 1/3 the size of a regular crepe. Our mistake, not asking how big a regular crepe was.. thinking we knew that answer. They were more what I would call a full-size crepe, so you can imagine how huge the regular size crepes are!
We got the following:
From the breakfast crepe menu:
France: ham, egg, goat cheese, scallions, parsley, tomatoes, bechamel sauce
(we both loved it)
Alaska: smoked salmon, cream cheese, garnished with pickles, capers &
cucumber slices (we both went apes, unanimously our favorite)
From the lunch/dinner crepe menu:
St. Petersburg: caviar, sour cream, pickled onion, tomato, cornichons, capers
(really good!)
Scandinavia: smoked white fish, sour cream, capers, tarragon sauce
(exactly as described, but rather boring.. probably exactly like you'd get in
Sweden)
Greece: chicken, Bulgarian feta cheese, greens, cucumbers, tomatoes,
peppers, tsatsiki (very good, like a chicken gyro in a crepe)
And.. the night's special, which I forget what it was but it had chicken,
sauteed mushrooms and onions, peppers, and other yummy stuff (we
both liked this also but we were getting seriously full so most of it came
home with us afterwards)
Then, the delightful chef decided to surprise us with a couple of dessert crepes, which we managed to find room for despite being full.
South Africa: lemon curd, lemon cream - delightful!
Monaco: creme brulee.. an OMG, I think I'm in heaven experience.
Every ingredient was carefully selected and meshed perfectly with the others to create a culinary travelogue for our taste buds. I think the only one we completely finished off was the Alaska but we regret nothing.
We had a lovely chat with the Chef/Owner and were also charmed by our server - both of whom made us feel not only welcomed but almost as if we were family.
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