When I do leave the breakfast table happy I feel like I need to tip my hat. Post a little gold star in my brain and belly. I stop and try to figure out what it was that rocked my socks enough to make it different than the morning meals that came before it. Was it the dish? Did I do a better job of ordering? Was it the place? The atmosphere? Did mimosas impair my judgement? Could it have been that I was so hungry that even my napkin would have tasted good if I added enough Tabasco?
I recently left Anita's Crepes in Ballard asking myself these questions. I'd been with one of my nearest and dearest and was full, happy and thrilled that it was breakfast that left me this way. (OK, so technically, it was brunch, but to me the two are one in the same to me given my weekday morning meals rarely consist of more than coffee and the occasional English muffin. Weekend mornings don't often start for me before 9:30 or 10:00a.m., so brunch is breakfast.)
Anita's is of course known for it's crepes, but I wanted something savory too, so I followed my friend's lead and ordered the breakfast that included eggs and bacon too. The eggs were in fact scrambled perfectly, which for me means not too soft, not too juicy and not too hard either. The bacon was cut thick but held a perfect crisp around the edges. It was a nice balance for the standout, which was of course the crepe. Mine came light and filled with fresh local peaches and raspberries. The Chantilly cream that topped it made me swoon.
The space is warm, bright and cozy. It was full of little tables and people soaking up a sunny Sunday. We skipped mimosas in favor of coffee, so the bubbles weren't messing with my mind. Nope, I loved this place, and I loved my breakfast. Though, I will say the conversation, giggles and girl time may have made me a tad giddy.
I'll be back for a $15 Friday night wine flight and the crepe with chevre, roasted golden beets and Balsamic vinegar....or maybe the roasted duck with organic baby spinach and ginger-soy-jalapeno sauce...and maybe the champagne mangoes and cream crepe for dessert.