The perfect crepe maker.
Hubby couldn’t decide between the carbonara flatbread, the caprese crepe or the California Cobb, so he chose all three!
The crepes—well, let’s just say I am kicking myself for waiting so long to indulge. ABC7 weatherman John Scalzi has been raving about the café, too, and now we know—and taste—why. The carbonara, or flatbread-style, crepe is dressed with fresh scrambled eggs, Applewood smoked bacon, Asiago cheese and peas (just how I like my carbonara), and it’s scrumptious with mornay sauce atop.
My personal favorite is a three way tie between the Blueberry Fields (fresh scrambled egg, Applewood smoked bacon and goat cheese topped with maple syrup and blueberry compote for $8.95); the Margherita (fresh mozzarella, tomato and basil with homemade pesto for $8.85); and the Nutella (with bananas, granola, Nutella and whipped cream, $7.95).
Nutella crepe with fresh bananas, granola and whipped cream.
It may have taken me a long time to find this gem, but I will certainly make up for lost time while I work my way through the menu morning, noon and night. (Oh, and they squeeze your fresh orange juice to order!)
Outback’s new strawberry waffle shortcake with almond cream is Red, White and Bloomin’ good.
A tip of the hat to the Outback Steakhouse and their Red, White and Bloomin’ menu. Five percent of items ordered from it goes to support the troops through Operation Homefront. Outback donated $1 million last year, so get over to an Outback Steakhouse now through April 5th and dive into a strawberry shortcake waffle with almond cream—OMG! I also have a feeling the waffle dessert and chicken artichoke flatbread will make the menu—it’s too good just for a limited time.