Best Dishes Eater Editors Ate This Week: March 18 | Eater LA
"When a roadside cabin in Big Bear was doling out crepes I knew I’d be there before leaving: I went for the Little Goat with added prosciutto, which arrived thin, gently blistered, and hot; inside, goat cheese folds around strands of prosciutto and the crepe is topped with roasted almonds and honey." - Eater Staff
