Breton-style crêpes are the specialty at Café Triskell, and they’re great, says nebby. Good bets among the savory options include tomato, caramelized onion, and the Bénodet (mushrooms, Swiss cheese, herb butter).
No reports yet on the dessert crêpes, which range from the simple (butter and sugar) to the lavish (poached pears, house-made chocolate sauce, toasted almonds, whipped cream). Quiches, salads, soups, and croque monsieurs and other sandwiches round out the menu. This tiny spot, which seats just 16, was opened a couple of months ago by a French pastry chef, Philippe Fallait, in the space once occupied by Lil’ Bistro 33.
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