Bar Breton, a brasserie featuring Breton galettes (savory crepes), is Chef Cyril Renaud’s newest contemporary French concept. The restaurant’s “T-shaped” front room evokes the feeling of being inside of a narrow railroad car until you make your way towards the larger space in back. Two and four-top booth-seating is reserved for smaller parties, while mismatched tables and chairs are available for groups. The restaurant’s space is comfortable and casual, and the sexy French background music is both transporting and charming.

In hopes for a leisurely Sunday brunch, Di and I met at Bar Breton at 11:30am and were promptly seated in a cozy 2-person booth. From the two hostesses to our waitress, everyone was friendly, patient and accommodating.

On the premise of saving both money and calories, I chose to forego my usual 2 glasses of Bellini’s and drank water instead. For my entrée, I ordered a bowl of granola with fresh berries, honey and Greek yogurt; something so simple, yet it always tastes much better at a restaurant than at home. Thick, unflavored yogurt was topped with stewed berries (blueberries are what I remembered seeing most of), perfectly toasted plain granola and a drizzle of honey. The texture of the crunchy granola blended with the juicy fruit and creamy yogurt was playful.

I wish Bar Breton much success and hope to return for a more substantial meal sometime in the future. I can’t stop fantasizing about what their Mont St. Michel galette (savory buckwheat crepe filled with sunny-side-up eggs, black forest ham and gruyere cheese) and Brioche French Toast (stuffed with caramel ganache...are you kidding me!?) would taste like!