1889 August | September 2018
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food + drink<br />
BEST PLACES FOR<br />
CRÊPES<br />
PAVZ CAFE BISTRO<br />
If you think a crêpe should<br />
be a light meal, this probably<br />
isn’t the place for you. Try<br />
something savory like the<br />
spicy Italian sausage crêpe,<br />
stuffed with housemade Italian<br />
sausage, roasted red bell<br />
peppers, onions and Kalamata<br />
olives, topped with marinara,<br />
basil and a host of cheeses<br />
and baked in a small casserole.<br />
If you still have room, try a<br />
sweet crêpe, like the Black<br />
Forest, stuffed with chocolate<br />
gelato and cherries preserved<br />
in port wine.<br />
833 FRONT STREET<br />
LEAVENWORTH<br />
pavzcafe.com<br />
FLEUR DE SEL<br />
ARTISAN CRÊPERIE<br />
The James Beard-nominated<br />
chef Laurent Zirotti and his<br />
wife, Patricia, both from France,<br />
own this delightful crêperie. Try<br />
the Monte Cristo for breakfast<br />
(complete with rhubarb<br />
compote, if you desire), the<br />
Bison Meatloaf for lunch (with<br />
a kick of horseradish), or stick<br />
to a tangy classic with the<br />
lemon curd (you’ll want to add<br />
the optional blueberries).<br />
909 SOUTH GRAND<br />
BOULEVARD<br />
SPOKANE<br />
fleurdeselcreperie.com<br />
AB CRÊPES<br />
As they put it on their T-shirts,<br />
a crêpe “beats the fluff out<br />
of pancakes.” Try a sweet<br />
crêpe like the Apple Pie<br />
(flame-roasted Fuji apples,<br />
“ABC’auce,” graham crackers<br />
and cinnamon drizzle) or the<br />
savory ABCT (avocado, bacon,<br />
cheddar and tomato).<br />
1311 RAILROAD AVENUE<br />
BELLINGHAM<br />
facebook.com/ABCrepes<br />
Dining<br />
Cowiche Canyon Kitchen<br />
+ Icehouse and E.Z Tiger<br />
written by Cara Strickland<br />
THE MENU AT E.Z Tiger advertises noodles, dumplings, cocktails and shelter. For<br />
Graham Snyder, a descendant of another Yakima Snyder you might remember from<br />
childhood bread, shelter means hospitality, a little bit of protection. When you walk<br />
into one of his restaurants, he wants you to know you’ll be cared for, something he<br />
refined during his time in the restaurant business in Los Angeles. That’s certainly<br />
the case at both of his wonderful spots, though they couldn’t be more different.<br />
Cowiche Canyon Kitchen offers fresh, innovative tastes of the region, while E.Z<br />
Tiger flawlessly borrows flavors from the Pacific Rim. The steam buns alone (with<br />
perfectly crispy pork belly inside, courtesy of chef Cameron Slaugh) are reason<br />
enough to return, but whatever you order, you can bet it’s made with care, and<br />
comes with a side of shelter.<br />
COWICHE CANYON: 202 E YAKIMA AVENUE<br />
E.Z TIGER: 222 E CHESTNUT AVENUE<br />
YAKIMA<br />
cowichecanyon.com<br />
ez-tiger.com<br />
CLOCKWISE FROM TOP E.Z Tiger’s dan dan noodles.<br />
Dumplings are an E.Z Tiger specialty. Cowiche Canyon<br />
Kitchen offers variety, including grilled artichoke.<br />
AUGUST | SEPTEMBER <strong>2018</strong> <strong>1889</strong> WASHINGTON’S MAGAZINE 23
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