A better crêpe you will not find anywhere. Brutus excels equally at savory and sweet, and the foundation is flawless. The savory crêpes arrive wafer-thin and laced with delicate crispness at the edges, yet carry real flavor from the flour itself, a clean, cereal-grain note that reads as quality. The batter work is exacting, the eggs vivid and rich, and the pan control immaculate. Fillings feel forward-thinking without gimmickry, the kind of combinations that make sense on the palate because the crêpe remains the point. Meats are tender, vegetables and greens land perfectly seasoned and balanced, and every bite keeps its structure.
Dessert is just as dialed. Ice cream on the sweet crêpe was silken and intensely flavored, the Nutella sauce warm, glossy, and judiciously applied so the crêpe never turns heavy. We paired the meal with a pear cider that was among the best I've had, bright and gently tannic, an ideal counterpoint to both savory richness and dessert.
Part of the pleasure here is the sensibility in the room. The team skews young, and you can feel it in the willingness to experiment while never losing sight of the craft. The atmosphere is youthful, energetic, low-key, and quietly refined, the sort of place where a world-class lunch just unfolds without strain.
If crêpes are your thing, Brutus is a destination. If they aren't yet, this is where you get converted. read more