By Suzette NYC Crêperie

posted in: Culture, Restaurants & Chefs | 1

Over the weekend, Phil and I were invited to Tribeca's newest crêperie, By Suzette (c/o). It's a brand new food chain created by Andy Rodrigues and Guillaume Blanchard. Shortly after the Parisians relocated to New York City, dreamt up a plan to offer Americans their take on a time-honored French food: crêpes.

By Suzette is aptly named after Andy's wife's Grandmother- who was famous in France for her original recipe for savory crêpes (galettes) as well as the sweet variety. It is with those recipes- passed down through generations- that Andy and Guillaume decided to open their flagship crêperie in Tribeca.

Andy and Guillaume pride themselves on using the best quality and market fresh ingredients to prepare crêpes. By Suzette offers a singular food experience either to take out or have delivered, with a daily "Happy Hour" (50% off after 5pm) as well as a $14 lunch special, consisting of 2 savory crêpe and 1 sweet.

Savory Crêpes

First up were the savory crepes! What's interesting about By Suzette, is that they are the only crêperie in New York that uses a different batter for savory crêpes and sweet crêpes. The savory batter is made of buckwheat- which is what Grand-mère Suzette used in Brittany, France. I started with their every-popular "La Complète" (ham, egg, and cheese) because A) I hadn't had breakfast yet and B) eggs are my favorite. I think they're eggcellent.

When it comes to their savory menu, the most popular crêpes on the menu are the "La Paysanne" and "La Festive." "La Paysanne" is a creamy, salty, cheesy concoction of bacon, swiss cheese, onions, potatoes and crème fraiche. It was warm, rich, and satisfying- something I will definitely be ordering again upon my next visit! As for "La Festive:" it's a Southwestern inspired crêpe stuffed with grilled chicken, caramelized peppers and onions, tomato sauce and melted mozzarella. A little spicy and very sweet- there were no complaints from Phil nor myself.

Sweet Crêpes

After devouring our fair share of gallettes, Phil and I moved onto the sweet crêpes. The batter on the sweet crêpe is more "traditional," or at least more familiar to the American crêpe fanatic. It's more delicate and sweet than the buckwheat version: made with white flour, sugar, and butter. The sweet batter takes on a different consistency- it's thinner with a gooey center and crispy crust.

My personal favorite has always been "L'abeille:" sliced bananas slathered with Nutella. It's what I think of when I think of crêpes, and it never disappoints. We were also encouraged to try the Autumn special, which was one of the most delicious things I've ever eaten. It was like a slice of warm apple pie: salted dulce de leche, sliced apples, crunchy sliced almonds, and a generous sprinkle of ground cinnamon. It was so decadent, rich, and warm that I can still taste it today.

By Suzette is located in the heart of Tribeca at 78 Chambers St. For more information, head to www.By-Suzette.com or call them directly at (212) 321-2626.

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