Crêpes, crêpes, crêpes and a handful of other well-made specialties. Chef-made fillings include the classic (sugar+lemon juice, plain jam, egg and cheese) and medleys so good they should always have existed (pear, blue cheese, arugla/walnut. Spinach, havarti, artichoke). Sugar bomb a sweet tooth with a s’mores crepe or the seasonal sweet potato streusel-marshmallow waffle. Excellent Zimbabwean coffee and free Wi-Fi invite lingering, as does the newly acquired wine license.