"As you watch, a pair of machines blop out the batter onto a series of big, round, rotating griddles, on which the batter cooks with little help from the cashiers that seem to be running the place. The pancakes turn out glove soft, and neither sweet nor savory. They make a perfect platform for the scrambled egg, bacon, and gruyere cheese, which melt and ooze wonderfully as you cut into the $7 rolled pancake. It wouldn’t be a bad idea to explore the other 25 or so crepe choices, either." - Robert Sietsema
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