Such Nice Things!
We always appreciate it when people say nice things. Below is a collection of the nicest things people have said (in press at least!) about our lil secret spot in the heart of Chophouse Row.
Seattle Magazine, August 2018
"The greatest pitfall of a European adventure is the reentry to reality at home. So, days after I returned from gorging myself on the most flawless Parisian pastries, I found myself at Petite Galette, the walk-up crêpe stand opened by pastry master Sara Naftaly inside Chophouse Row (just behind her Amandine Bakeshop) in January. The all-buckwheat savory crêpes are something special--naturally gluten-free and tasty as well--but my favorite was the most basic sweet: a griddled paper-thin pancake of flour and buckwheat, with more than enough butter, a squeeze of lemon and a sprinkle of sugar ($5). It's about five bites of perfection and the ideal cure for the reentry blues."
- Chelsea Lin
"Tucked away behind Marmite and Amandine Bakeshop in Capitol Hill’s Chophouse Row building is Sara Naftaly and Tallulah Anderson’s new crepe and juice counter. It’s an uncommon combination, and the menu is small, but if you’re looking for a snack on the go, this is your spot. Flavorful crepes range from savory buckwheat options (which are gluten-free) to sweeter picks made with wheat flour. Anderson’s knock-out juices are a must to wash it all down."
- Megan Hill
And more from Eater...
Seattle Met Magazine
"Traveling through Brittany in the early ’70s, I always loved seeing the Breton women wearing their extravagant lace hats,” says Naftaly. It’s this early childhood memory of Breton-style crêpes, the taste of the “heartiness of buckwheat” at maybe six years old, she says, that inspired Petite Galette.."
- Rosin Saez
Seattle Refined - Open & Shut: This week in restaurant openings and closings
Capitol Hill Times
"Petite Galette will serve the breakfast crowd, but Naftaly said the emphasis will be on providing a quick, portable lunch option.
“99.9 percent of what’s coming out of here, I anticipate will be to go,” she said. “… Our feeling was it’s kind of like having a food truck inside a building.”"