Point Chaud Café & Crêpes — Restaurant in Washington

On a cold rainy day in Washington, the place i was going had an event so i had some time to spare. Just happened to see this place and stopped in. My friend and i don't eat heavy meals so i asked if the Brunch Crepe was big or how many there were. I was told it was 1 crepe. Now i don't know about you but to me a crepe is usually at most the size of a small plate. The crepes we received were huge, like the size of a calzone folded on the plate. The crepe itself must have been 12-14" round. Unfortunately it was dry with processed sliced meat loaf, canned mushrooms and very salty "feta" cheese, which i don't was real feta cheese. The crepe was like rubber. Even with a sharp knife it was hard to cut. In the end i just ate the insides which did have fresh avocado and tomato. The only sauce they had was commercial hot sauce in a little packet The coffee was fair. For a $12 crepe, what they should do is use real turkey, fresh mushrooms, add some kind of sauce (I mean what French restaurant have you ever been to that did not serve food with sauces?), real feta, make the size a little smaller and figure out how to make a crepe that doesn't have the texture of rubber. Based on this menu item i would never return to this restaurant. $33 for a couple dry, salty, rubbery crepes and coffee is not...

What a jam we discovered in our neighborhood. It was a bit confusing to understand what is the name of the establishment because and because the title on the store Frank says something other than point chaud I was a bit disappointed that they don't have a few staples that I'm used to wouldn't it comes to crepes. One of my favorites is some kind of a combination with lox. Unfortunately they only had tuna. But I enjoyed my DC breakfast and the sweet grapes were pretty good as well. The service was phenomenal and the gentleman at the register was really helping us out with recommendations. The interior was really quite beautiful with gorgeous photography on the walls. But it does have that feel of a cheap Establishment by having people order at the register rather than having waitresses and having a stash of dirty dishes in the plastic bins really killed the vibe. After all the registry prompts you to leave a tip of 22% but there is no service. I guess in my case it wasn't exception because they did bring the coffee over to my tableBut the dirty dishes clean up is definitely on the customer. I wish they would fix the menu to add some of the common staples like grapes Suzette that or with salmon. And getting some pretty waitresses wit says with cute uniforms might...

Passable crêpes. Thé Nutella And strawberries are not being reviewed. I am from France I'm not going to compare the two. Perhaps it's the purpose of the crepe that's been lost. Crepes are normally, enjoyed on their own or with a little sugar sprinkled inside before folding them into triangles and enjoying their delicate texture and flavors. I find it strange that they use the same batter for both sweet and savory crepes and neither taste like anything. My sweet crepes are made with vanilla, orange zest with the milk and egg and a little sugar. Most people have their own flair. The crepe is thin and delicate. Not rubbery, thick or chewy. But maybe they must be that way in order to hold all of those "toppings"? I guess? At the beach in France I would eat Nutella crepes or nutella with strawberry crepes. The crepes were still tasty and delicate, still thin but they would only they spread a THIN coating of Nutella on one side crepe and pepper it with thinly sliced strawberries. About 1 tablespooon of Nutella at most. Not gobs and gobs. Crepes are the delicacy. Not the toppings you add on. I really wish they would make the crepes the star and not a wrap...