Galette 88, a new Breton-style crêpe place, has opened in San Francisco, but can it win over loyalists who mourn the recently shuttered Ti Couz in the Mission District?
Its simple menu includes savory and sweet galettes and crêpes made traditionally with buckwheat batter. "Very good and well priced," says jsaimd, who tried three versions: fig and goat cheese, smoked salmon, and a "meat lover's" galette with sausage and red peppers. jsaimd praises the crispness and buckwheat flavor of the cakes, noting that they are slightly smaller than the ones served in France. Robert Lauriston thought his "basique" crêpe, made with Emmentaler cheese and caramelized onions, was the best he's ever had in San Francisco—or Paris.
Galette 88 [Financial District]
88 Hardie Place, San Francisco
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