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Despite the overhang that advertises otherwise, this cute, tree-shaded bistro doesn't do dinner anymore; it now offers only breakfast and lunch. The worthwhile offerings-quiche, crêpes, omelets-are all served during the day anyway. Try the omelette de Provence, with eggplant, black olives, sun-dried tomatoes and garlic. Or la crêpe bonne maman, filled with strawberry preserves and dusted with powdered sugar.
We have no idea if this is how the French actually make French toast, but we suspect not: Bonjour Cafe's version could have won World War II. It uses some incantation to inflate the brioches to the shape and near-size of toasters, keeping the dish airy and sweet. The menu offers three fresh fruit-nuts-cream combinations for toppings, from kiwis and coconut for the Tahiti to Grand Marnier and mango purée for the Suzette. Maple syrup belongs nowhere near this masterpiece of... More »
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