Jammin’ Crêpes owners are set to open its first brick-and-mortar location at 20 Nassau Street in Princeton.
The restaurant is slated to open early Spring 2014 and will be the first official home for the company’s acclaimed farm-fresh crêpes, micro-batch jams, soups and pickles.
The restaurant will offer casual eat-in and take away food for breakfast, lunch and dinner. The crêperie will have select communal seating for approximately 35 customers and will offer free Wi-Fi.
With an ever-changing seasonal menu highlighting local ingredients at their peak of freshness, many of the restaurant’s crêpes will feature homemade micro-batch jams, pickles and condiments, crafted from regional orchard fruit, berries and herbs.
In addition to crêpes, Jammin’ Crêpes will also offer a daily selection of seasonal soups and salads and a variety of home baked delicacies. There will also be an assortment of regional, all-natural juices and drinks, as well as specialty coffee and tea drinks.
“After three years of serving our Sweet & Savory Crêpes at local Farm Markets, we’re thrilled to finally have a home base and, to be able to share our farm fresh flavors with everyone year-round,” co-founder Kim Rizk said in a statement.
Jammin’ Crêpes has long been a vision of local Princeton residents Kim and Amin Rizk and Kathy Klockenbrink.
Kim has a history of culinary expertise that includes managing a successful Gourmet Food Store in Connecticut, authoring a cookbook and working as a freelance food writer and restaurant critic. She also holds a “Master Food Preserver” certification from Cornell University.
After discovering Kathy’s passion for French food and culinary studies in the Savoy region of France, the two Princeton moms embarked on their new culinary adventure that has been pleasing the pallets of residents and visitors to local farmers markets since 2011.
More information is online at facebook.com/JamminCrepes.
