"Our favorites on the menu are the ‘burrito’ crêpe with avocado, coconut ‘bacon’, black beans, hot sauce & cashew cheese + the ‘pizza’ crêpe with basil, tomato marinara and caramelized onion. Oh, and the açaí bowls… If I could transport them to Belgium, I would! My n°1 was the green bowl with spirulina, hemp seeds & oats - although the peanut butter & berry chia jam bowl earned a rightful 2nd place too. Each bowl was topped with delicious homemade granola, fruit & coconut yoghurt. Enough said!"
"I've had Daiya before, and honestly I wasn't impressed," says Julia Kravets, proprietor of Williamsburg vegan crêperie Little Choc Apothecary. "Not only is it not really melty, but I took a look at the ingredients and was like, 'Jesus Christ, this is the worst.' "
"They look and smell so good and have such a chewy texture, I actually had to double check and make sure they were gluten free. Having been a Celiac before the gluten free craze, I am still a little suspicious of anything that looks and tastes a bit too much like the real thing."