Crepe Cellar launches a new dinner menu, with more charcuterie and aperitifs, tomorrow

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NoDa staple Crepe Cellar Kitchen and Pub will debut its new dinner menu tomorrow night.

Jeff Tonidandel, the brains behind Growlers Pourhouse and the insanely popular Haberdish, is calling the menu a “more well-rounded, rich dining experience” with unique options.

[Related: Who’s the guy behind Crepe Cellar, Growlers Pourhouse and now Haberdish? Meet Jeff.]

While menu favorites – think the Pesto Brie Fries, Crepe Cellar Burger, French Onion Soup and Brussels Sprouts – will remain in tact, additions to the dinner menu include Beef Tartare and Scallops Pastis.

Pasta Carbonara, with fresh pasta from Pasta and Provisions, egg, pancetta, asparagus, parmesan and black pepper

Scallops Pastis, seared with butter, Ricard Pastis and fennel

P.E.I. Mussels, with bacon, caramelized onions, shallots, apples and cider cream

The new charcuterie section includes what Tonidandel called a few “super fun” components, like gourmet sardines, trout pate and new meats.

Gourmet canned sardines. Options include cans with olive oil, tomato, olive oil with lemon and smoked in olive oil

The menu also offers a selection 9 new aperitifs and after dinner drinks, including a Ricard Pastits, Jet Set, Aperol Spritz, Headstart, Graham’s 10-year Tawny Port and an Irish Coffee.

You’ll find Crepe Cellar, and its new dinner menu, at 3116 North Davidson Street. Connect on Facebook, Twitter and Instagram.

All photos courtesy of Crepe Cellar.

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Kylie Moore
Writer doubling as a travel, wine, and Oxford Comma enthusiast.
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