Recipe for a blissful weekend: Sip cappuccino or a cold glass of pinot grigio while reading The New York Times. Then add a French crêpe filled with fresh mozzarella cheese melting in the warmth of the encasing pastry, fresh tomato and a light homemade pesto, and you have a satisfying dish for breakfast, lunch or supper. Café Palm’s crêpes are delicate and delectable—even better when you follow with a Nutella and banana crêpe for dessert. —Judi Gallagher
Café Palm, 1341 Main St. (941) 914-9411. Learn more about Café Palm at chef Judi Gallagher’s Foodie’s Notebook blog.