Partner-owners Hediye Batu and Alan Zakalik offer casual, high-quality dining in a high-energy environment. Brick walls, high ceilings, and black-and-white tile floors lend the feel to the double storefront. Crepes of all kinds dominate the breakfast and lunch menu, alongside salads and sandwiches. Dinner is more formal, with eclectic dishes that have their base in France, Italy, Turkey, Argentina, and elsewhere. Permanent fixtures include a half-roasted chicken rubbed in herbs with mashed potatoes, and a grilled flat-iron steak served with a spicy, dense Argentine chimichurri sauce. The wine list has good and unusual selections. B, L & D daily.