It's a mystery why genuine, beautifully made Breton-style crepes aren't ubiquitous in the City, so thank goodness for Astoria's Café Triskell, a destination for the real deal. The cozy, austere space caters to a bevy of neighborhood devotees, but it's also worth a visit from Francophiles who live elsewhere. Chef/owner Philippe Fallait is from Brittany and proudly upholds his native region's tradition of making thin buckwheat pancakes variously filled with ham and Swiss cheese or poached pear with chocolate sauce and toasted almonds. His other Gallic specialties include vichyssoise, escargot in herb butter and croque madame (that would be croque monsieur with an egg on top).
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