ROMA SPOSA

You are cordially invited

to our October Events...

Badgley Mischka

Couture Bridal Collection

October 8, 9, 10

Maria Elena

Couture Accessories

Bridal & Evening

October 22, 23, 24

■■ ••

•downeilif.

By Appointment • 248-723-4300 • Birmingham • romasposa.corn

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client's hair type, color and style.

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537 W. Main • Brighton •

48-855-8845 r:

Pi

all's fare

The Freshest

Royal Oak has added a most-tasty creperie.

BY DAVID MOSS I PHOTOGRAPHY BY ANGIE BAAN

What Crepe, a 28-seat diner
in Royal Oak, was inspired by the
creperies in Toronto frequented
by owner Paul Jenkins, Jr. A first-
time restaurateur, Jenkins devised
his plan on a drive back from
Ontario. Two months after signing
a lease on the former Café Muse,
he opened for business.
A former special events and
promotion man, Jenkins created
the menu, gutted the interior,
chose the paint colors and hand-
picked the playful art adorning the
. iik ,w, .. .
,,
_
walls. The soothing color scheme,
Chicken Truffle Crepe
wood-and-metal ceiling, crystal
chandeliers and fresh flowers on
Truffle crepe. Marinated chicken
the tables gives the place a fun and
breast is grilled, tossed with arugula
friendly feel. Even the menus are
and drizzled with a truffle zip sauce.
interesting, spiral bound in between
A
slightly earthy mushroom scent
old record album covers, which
arrived with the crepe, which I cut
Jenkins came across before opening.
open to reveal the tasty filling inside.
Everything about What Crepe?
The
flavor was rich and well bal-
is fresh and flavorful. The produce
anced.
is locally grown and organic. A few
A fellow diner ordered the
items, such as squash, jalapenos,
Mushroom
Madness, combining
strawberries and cucumbers, are actu-
button
and
shitake
mushrooms,
ally grown in the small garden out
gruyere
and
the
truffle
zip sauce.
back. Meats are organic.
Recently, Jenkins hired a new chef Extreme mushroom fans can com-
bine the Mushroom Madness with
and expanded the menu to include
the Chicken Truffle. Another winner
50 crepes, including the option to
is
the Wild Smoked Salmon crepe,
create your own — choosing fill-
filled with capers, red onion and avo-
ings, sauces and toppings. Vegan
cado, and topped with crème fraiche,
and vegetarian options are plenti-
chives and tomatoes.
ful. For lunch, I chose a Chicken
Desserts are tasty. Two must-trys
are the Chocolate Eclair crepe and
the Apple Pie crepe. The Chocolate
What Crepe?
Eclair
is filled with vanilla cus-
317 S. Washington, Royal Oak
tard, drizzled with nutella and
(248) 629-9391: whatcrepe.
then topped with white chocolate,
corn
whipped cream and cocoa powder. I
chose the Apple Pie and it was a fine
Serving breakfast, lunch and
choice. Strikingly presented and full
dinner
of flavor, this semi open-faced crepe
Crepes: $7.25 - $9.50
was filled with warm, thinly sliced
caramelized apples and topped with
Hours
vanilla ice cream and a tasty caramel
Closed Monday
sauce.
Future plans call for a bistro
Tuesday & Wednesday:
license in order to serve beer and
1 1 :30 a.m.-8 p.m.
wine. With its new menu, friendly
Thursday & Friday: 1
staff and casual feel, What Crepe? is
1:30 a.m.-9 p.m.
a welcome addition to the Royal Oak
Saturday: 9 a.m.-9 p.m.
dining scene.

Sunday: 9 a.m.-3 p.m.

Pb •

OCTOBER 2009 •

.IN