BONJOUR BAKERY – Restaurant

Crepes are the tell here. Complete florentine, charolais, fouras, plain, Nutella, dulce de leche: a proper Breton range, backed by savoury galettes including one built on escargots. Around them a West Kendall bakery-bistro runs breakfast through dinner, with croque madame, a burrata and Serrano tartine, quiches by the slice, and soups from French onion to pumpkin and lobster bisque. Later come cordon bleu, meat lasagna, grilled picanha, lamb stew and citrus-cilantro grouper. Caprese, cobb, Greek and Caesar salads and cold sandwiches cover the middle of the day. Macarons, baguettes and petite desserts fill the counter. Bread first, then everything else.

Cuisine: Restaurant