Amandine Bakeshop owner Sara Naftaly starts serving Breton-style buckwheat crepes on Capitol Hill tomorrow as Petite Galette opens inside the Chophouse Row complex (1424 11th Avenue, Suite E). Along with fresh juices, the counter-service creperie will serve a small menu of savory crepes (called “galettes” in French Brittany) made with seasonal, local, and largely organic ingredients, as well as a sweet option made with wheat flour and a breakfast version daily.
The counter is tucked behind Marmite, the French restaurant Sara runs with husband Bruce Naftaly, and her European-style Amandine Bakeshop, creating a sort of mini-empire on the ground floor of the Chophouse Row building. Coming on board as a managing partner and juice maven is Tallulah Anderson, whose role has evolved from her original marketing job for the Naftalys’ restaurants.
Petite Galette’s food selection will evolve as the venture gets warmed up and seasons change. Diners might see a smoked salmon, caper, and creme fraiche crepe, for example, as well as a caramel apple cider option. Juices like a carrot, orange, grapefruit, and sumac combination will round things out. The group is working on a liquor license application, so eventually there will be beer, wine, and cider, too. The counter has four seats, so most of the business will be take-away.
Starting tomorrow, January 31, the plan is to be open Monday through Friday from 9 a.m. to 6 p.m., and Saturday from 10 a.m. to 5 p.m. Those hours, too, may evolve as things get going.