Délice & Sarrasin

Toulouse-born model Christophe Caron felt that the simple delicacy of crepes from his native France has been lost in translation when reinterpreted overseas. Enlisting the help of his mother Yvette (a former chef) and father Patrick, the first-time New York restaurateur shifted his efforts away from runways and towards this 24-seat, chandelier-ornamented boutique café, a brick-and-mortar love letter to a treasured childhood dish. Here, the family folds paper-thin sheets of white flour and Brittany-sourced buckwheat on an imported Krampouz plate, yielding airy crepes as well as their savory cousins, the galette. Vegan fillings like housemade salted caramel and gingerbread nestle in the sweet roll-ups, while the latter comes in varieties like the Mr. Petrossian, with vegan smoked salmon and vegan shrimp enveloped in avocado puree. Caron imports dry ciders to accompany saltier dishes, along with an easygoing selection of French wines and rosés.