Cuisine:

• French
• Catering
• Desserts and Patisserie

La Crêpe en Haut Restaurant Description:
Timeless French classics are knowingly prepared in an upstairs hideaway that has been favored by discerning locals for decades. Dover sole is prepared to-order and boned at your table. Châteaubriand is impressively presented for two; veal medallions and pieces of Maine lobster are married under sauce Nantua; filet mignon in green peppercorn sauce is a triumph and the beef Wellington is a showpiece. The wine list favors French, Italian and California labels. Desserts are showy and sinful, but this is one place in the city where you can also get a proper fruit and cheese plate for dessert.


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