La Petite Creperie dinner in Mar Vista
This daytime only crepe place started serving dinner a couple months ago. I think there’s already some reviews posted on the crepes and breakfast during the day. Dinner is available only on Thursdays and Friday nights. We dropped in on a Friday night when we were looking for a quiet nice dinner and didn’t feel like fighting a wait at the usual nicer places. It looks like they have a small menu for now. A few salads and entrees. Pretty basic French bistro fare. It’s a tiny place but clean, well furnished, dimly lit and candles on the table.
We got the foie gras to start and duck confit for entrees. Foie was seared properly, I liked the fig plum sauce that came with it. The duck confit was one leg on top of a bed of greens. Although the leg was juicy and meaty, I was disappointed in the lack of crispy skin. It seemed liked it was fried properly. One of the joys of duck confit for me is the crispy skin and not having it for this dish put a damper on the dish for me.
Service is very friendly and attentive but relaxed. The pace is definitely relaxed with a long pause in between courses. They’re not slinging the servings at you quickly and looking to turn the table fast even though there’s only limited seating. Overall we liked it. Wished the food was a little bit better but it’s perfectly fine for a neighborhood place when you want a quiet nice dinner without breaking the bank. The Foie was $12, confit was $14 but they were the pricier items on the menu. I forgot to grab a menu with me and they don’t have anything online yet. But I think the other items were closer to the $10-11 range. Don’t come here looking for mind blowing food or inventive cuisine. It’s the place for a no fuss relaxed meal in a nice atmosphere and friendly service. In short a neighborhood joint.
La Petite Creperie
3809 Grand View Blvd, Los Angeles, CA 90066
Service was good last year, but it has changed and so has the chef (many times). It's sad when a place that could have been a good neighborhood restaurant goes downhill. Any place that has five chefs in a year and changes dishwashers and busboys every month has issues much bigger than the food they serve.