The French Hen Cafe & Moonflower Pizza
Brunch restaurant · Summit-University ·
French & Creole-inspired dishes, crepes, sandwiches, and soups
French & Creole-inspired dishes, crepes, sandwiches, and soups
"Returning from its pandemic pop-up days as the evening counterpart to the French Hen, this spot turns out thin-crust pies topped with seasonal vegetables and classic combinations, plus wings and charred Brussels sprouts with sweet potatoes and balsamic glaze; attached to a flower shop, it’s open Thursday to Saturday from 5 p.m. to 9 p.m." - Jeffy Mai
"The French Hen Cafe serves a French and Creole-influenced breakfast menu daily in Cathedral Hill. Anyone with a sweet tooth should try the coconut lime French toast — on the savory side, there’s a mushroom crepe and a Creole market hash. Split the difference with the massive, salty-sweet pancake, which is loaded with bacon, cheddar, and chives, and served with sides of maple syrup and honey butter. Reservations are recommended and can be made on Tock. Online ordering is available." - Stacy Brooks
"This intimate little cafe shines at breakfast time with specials like a banh mi eggs Benedict. Though there’s often a wait on the weekends, diners can take a stroll through the flower shop that shares an entrance with the cafe, working up an appetite for crepes, quiche, and biscuits and gravy that’s rumored to be the best in the neighborhood. Takeout is available, and reservations are accepted through Toasttab." - Julie Yu
"On Selby Avenue, French Hen Cafe serves standout brunch items like a savory crepe with a sunny-side-up egg, a blackened catfish Benedict, and coconut lime French toast—solid choices for a relaxed morning out." - Justine Jones
"The French Hen Cafe serves a French and Creole-influenced breakfast menu daily in Cathedral Hill. Anyone with a sweet tooth should try the coconut lime French toast — on the savory side, there’s a mushroom vegetable crepe and a Creole market hash. Split the difference with the massive, salty-sweet pancake, which is loaded with bacon, cheddar, and chives, and served with sides of maple syrup and honey butter." - Justine Jones, Stacy Brooks