Cuisine:

• Desserts and Patisserie
• French
• Southern

Creperie By Jack N Jills Description:
Building on the success of Jack n' Jill's in Beverly Hills and Santa Monica, Louisiana native Robert Benson debuted his Southern-tinged ode to the crêpe around the corner from a fashionable stretch of Robertson Boulevard. Given the comfort food concept, the space is surprisingly stylish, with white tablecloths, disc-shaped lanterns and a patio that faces Third Street. Baby-back ribs are available as an entrée, but the appetizer portion is plenty, eight ribs lacquered with overly sweet sauce. There are sandwiches and rotisserie meats, but better to go with the deserved house specialty: fan-shaped buckwheat crêpes. Evangeline combines artichoke hearts, tomatoes, chicken breast and mozzarella in a pink-hued basil cream sauce while Grecian includes spinach, tomatoes, onions, olives and crumbled feta in a vegetable broth. Add grilled shrimp, which meld with the Mediterranean ingredients. For dessert, the Bayou American crêpe features cinnamon-sprinkled baked apple slices bathed in butter and apple brandy, yet it is surprisingly bland.


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