5 /5 Doug Hammond: Excellent restaurant and staff. My only recommendation would be to add more healthy crepe options to the menu for those who are primarily vegetarian or vegan to include a bigger variety of fresh vegetable choices. Ingredients such as yellow, orange, red, and green bell peppers, kale, Swiss chard, zucchini, asparagus, carrots, tomato, and chives to name a few. Healthy fruits such as avocado, and protein choices such as peas or lentils would be delightful. Some really cool combinations of breakfast crepes with eggs and the above ingredients would be delicious. Just some ideas... I believe this would place your restaurant closer to the top in artisanship, atmosphere, and culinary elevation for the Flint area.