opened to great fanfare just a short time ago. The tiny spot at 1321 Oak Street, just past Parkway, boasts only three four-top tables and a bistro set, yet demand was high enough in the first week to warrant closing for a day to regroup.
Upon entering, I first noticed the beautifully-lettered chalkboard menu covering one wall, an attractive contrast to the custom wood tables built into the opposite side. The manager took my order on the back of a paper plate, which was then passed to one of the co-owners doing the cooking. Once the crepe was finished, it was wrapped in foil and served on the paper plate—an odd but effective order management system. All told, I was served within five minutes of placing my order. Once they get their system perfected, I imagine even long lines will be served quickly.
The black coffee I began with, from local roaster Blue Sail Coffee
, was perfectly brewed and proved to be an ideal companion to a strawberries-and-Nutella crepe
. Now, to be honest, a strawberries and Nutella crepe isn’t exactly rocket science, but it is an important staple for crepe-lovers everywhere. The strawberries were succulent, thin-sliced pieces of local summer goodness, and the Nutella ratio was ideal—enough to complement the fruit, yet not drown it. The crepe itself was expertly made—thin, crispy at the edges, and barely sweet.
I also sampled the Morning Lover
, with added local bacon—because really, when would you choose not to add bacon? The crepe also came with a generous amount of fresh salad greens and gooey cheddar cheese. Supposedly there was an egg in there somewhere, but I remain unconvinced. None the less, it was a tasty—and arguably healthier— alternative to a traditional breakfast sandwich. Tip: wrap the crepe in either the plate itself or the foil it’s served in and then pick it up to eat—the paper plate isn’t exactly the ideal surface for cutting food into bites.
On my list to try next is the Petit Jean ham and cheese crepe
. I’m thinking I’ll try it with their gluten-free batter. They’re not serving the GF batter yet, as they intend to have separate utensils and cooking surfaces for it, but I’m told it’s coming soon.
On the whole, Streetside Creperie is a pleasant little eatery of just the sort Conway needs more of—unique, made with care, and much of the ingredients purchased from local farmers and growers.