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"The Food is exquisite." |
Sidedish
Crepe Corners
Remember The Magic Pan? A national chain of crepe restaurants with a
Branch on Walnut Street, it enjoyed a spate of popularity in the 1970's.
That's one reason why, when David Salama and Jim Caiola opened their Beau Monde creperie last year on Sixth and Bainbridge, this was the reaction they got: "How 70's."
"We had a hard time convincing investors that it would work, " says artist-turned-chef Salama. Cheap prices and neighborhood concerns about noise and crowds didn't help.
A year later the French-themed restaurant is booming and neighbors are convinced. Chief reason: the food is exquisite. Savory buckwheat crepes for dinner or sweet wheat for dessert--you choose from a huge list of ingredients or take the house suggestions. (A friend's composition of andouille sausage, sauteed mushrooms, spinach and garlic butter was out of this world.)
But if the neighbors got used to one pancake joint, they'd better get used to two--Crepe Bistro has opened only a block away.
The restaurant, at the corner of Sixth and South, started as a truck on the Penn campus about six months ago; the business expanded to this new South Street location in February.
The Bistrto is to Beau Monde as, sa, Taco House is to Zocalo: the food is good and very cheap, but it's obviously not sophisticated cuisine.
"We're a different type of restaurant," says co-owner George Christofordis. "We're more fast food. We're counter service."
In June Christofordis plans to open another Bistro in the Deptford Mall and another location to be determined.
"America's always looked for something new. This was a hot concept in Europe. We figured it would work here."
But why South Street?
Beau Monde's Salama wouldn't mind hearing the answer. "I've never met them," he says, laughing. "They've never introduced themselves to me. I don't know why they opened up so close to me. Find out and let me know."
So why did Christofordis open up so close to another crepe joint? Is he taking a cue from the fabric dealers on Fourth Street, laying the groundwork for a Creperie Row?
"It's just a coincidence," says Christofordis, who has not tried the crepes at Beau Monde. "The location was available."
But South Street hasn't quite cornered the market--Creperie Café on Sansom Street has been open sinve the end of last year, and is doing very well, says owner Marietou Fanny (who is actually French).
"Crepes are quick to make and very good, healthy food," says Fanny, "[Americans/Philadelphians] have finally discovered crepes. I'm very happy.
Margit Detweiler
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