There's not many places in the city where you can casually drop by for Crepes Suzette in the afternoon, but Pastis is one to remember. It's a classic done well, with a rich, buttery caramelized sauce spooned over the duo of crepes folded into quarters. The flambé action doesn't happen tableside, unfortunately, but you still get the results—a touch boozy with Grand Marnier. A single scoop of vanilla ice cream on the side is just a bonus.
About the author: Originally from Honolulu, Kathy YL Chan writes A Passion For Food, where she chronicles her eats and travels adventures between Hawai'i, New York and beyond. She firmly believes that there is always room for dessert.