caught my eye even before Chef Cyril Renaud
tweeted me that while I was in New York, he was in DC at the White House. I figured that if the Chef could take time away from his business to join the Chefs Move campaign
to help kids learn healthy cooking & eating, the least I could do was mosey a few blocks over and patronize his joint.
We had a perfect perch to people watch, but I only had eyes for what was on our table. Our first course was the surprisingly light Cauliflower Gratin. Who knew it would actually benefit by not being drowned in cream and cheese?
The house specialty at Bar Breton is galettes, which are buckwheat crepes native to Brittany, France. They also happen to be gluten free and made with organic buckwheat flour. I had the Goat Cheese & Sun Dried Tomato Galette served open faced:
My friend Stacey had the Smoked Salmon version (we loved how it was served on slate):
As full as we are, I couldn't walk away from Bar Breton without tasting the Nutella milkshake on the dessert menu. (It also *comes with* the burger at lunch #ftw)
Make a reservation on Open Table
, "like" Bar Breton on Facebook
or follow Chef Cyril Renaud on Twitter
. (254 5th Avenue, New York City)
Love how the milkshake is served in a glass mug! Looks like an awesome lunch.
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