Chef News

Jeff Kraus Reveals His Science-Nerd Side and Explains Why He Admires Eliot Wexler

See also: Jeff Kraus' Crêpe Bar: A Decidedly Different (and Delectable) Take on the Crepe

This is part two of my interview with Jeff Kraus, chef-owner of Crêpe Bar. If you missed part one, read it here.

Describe a meal you'll never forget and why: In France, Erin and I walked in on a family meal (the French eat stupid late) and immediately realized the restaurant wasn't open. We apologized in a broken, bad American-French language and the chef/owner instantly stopped our rambling and seated us. He followed up with a pigeon terrine and menus.

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Nikki Buchanan