Paris Crêpes Café

The buckwheat galette is where Paris Crêpes Café shows its hand. Fold duck confit and onion jam into the dark, nutty crepe, add an egg and a sheet of Swiss, and the Sud Ouest stops reading as a light lunch and becomes a full plate — the savoury anchor of a menu most diners would expect to top out at dessert. That is the bridge the Queen Street kitchen is built on: a creperie running a full French bistro alongside the galettes, with a dinner card that opens at five and a brunch that lands on weekends.

The savoury side carries the personality. Thalassa runs bright and cold — smoked salmon, shallots, capers, caviar, sour cream, and lemon folded into the galette — while Neptune goes the opposite way, packed with shrimp, mussels, calamari, salmon, scallops, and cheese. Rocamadour leans rustic with goat cheese, walnut, pear, and rooftop honey; Gourmande stacks egg, bacon, tomato, Brie, and a thread of maple syrup; La Complète keeps it plain and correct with egg, Swiss, ham, and salted butter. The sweet crepes are not an afterthought, either. Suzette comes flambéed with orange and lemon confit, triple sec, and brandy, and the one named Niagara Falls piles strawberries, raspberries, blueberries, peaches, Nutella, and vanilla ice cream into a dessert that borrows the town's headline act.