Pates et Traditions

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c/o Yelp

52 Havemeyer Street
Brooklyn, NY 11211
view map
646.409.4019

Cuisine: French/Mediterranean/Crepes
Our Rating: ★ ★ ★ ★
Cards: Cash Only
Price: $$
Hours: Tue-Fri 12:30pm-10:30pm; Sat-Sun 11am-10:30pm
Booze: Beer and wine
Subway: L to Lorimer St.
Menu: Click Here
Delivery: No
Metromix Says:

Chef-owner Lorenzo Gantonio has plied his wares in European hot spots like Nice, Morocco and Monte Carlo. Now he’s set up shop on an unassuming corner in south Williamsburg, and he couldn’t be more enthusiastic. After moving stateside in mid-2008, Lorenzo unabashedly “loves New York. I love New York!” and so he decided to open a permanent Gotham home for serving up crepes and light Mediterranean fare. The long list of crepes includes both savory (brie and apple, mushroom) and sweet (Nutella, French chestnut, Suzette) offerings, and the prices are recession-friendly at $3.50 to $6 a pop. The entrees are pasta-centric, with a cream, bacon and parsley dish and a lighter chicken with white wine sauce. We’re not sure the former tenant, Paper Moon Cafe, was around long enough to elicit any pangs of nostalgia, but hopefully Lorenzo’s passion for the city and simple cuisine will prove a better recipe for success.

Brownstoner says:

Pâtes et Traditions, an off-the-beaten-path BYOB spot in Williamsburg, was recommended to us by a Brownstoner reader. Sarah Horne for New York magazine writes, “For those with rusty high school French, pâtes refers to pasta, not pâté, and the latter is nowhere to be found here. Instead, Niçoise chef Lorenzo Gantonio, offers a selection of cream-laden pasta dishes and buckwheat crêpes with skinny-jean defying fillings like Roquefort, walnuts, and more cream. The long list of crepes includes both savory (brie and apple, mushroom) and sweet (Nutella, French chestnut, Suzette) offerings, and the prices [for the dessert crepes] are recession-friendly at $3.50 to $6 a pop. The entrees are pasta-centric, with a cream, bacon and parsley dish and a lighter chicken with white wine sauce.

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