Jumps and What Crêpe?

Smashed fresh raspberries, strawberries, and blackberries, topped with powdered sugar and whipped cream, from What Crêpe? // Photograph by Joe Vaughn

Jumps: Now ensconced on the main floor of the building where it formerly occupied a tiny lower-level space, Chad Stewart’s restaurant has come into its own in the more visible setting where his from-scratch new American cooking is shown off to better advantage. The three-meals-a-day schedule is a bit daunting, but this hard-working crew makes it happen. Top-notch food includes breakfast omelets, lunch sandwiches, and beautifully plated entrées, such as salmon baked in phyllo, in the evening. 63 Kercheval, Grosse Pointe Farms; 313-882-9555. B, L & D Tue.-Sat., B Sun. $23 HS

What Crêpe?: Seating a mere 26 in its tiny space beside the railroad tracks in Royal Oak, the setting is just right for a menu of savory and sweet crêpes with a variety of fillings, from smoked salmon to ham and peppers. Tables set with black linens and an eclectic collection of dinner plates, along with well-chosen background music, add to a charm quotient that’s much larger than the dimensions. A kitchen garden blooms in the rear, while a sidewalk patio out front offers seating beneath an old-fashioned lamppost. 317 S. Washington, Royal Oak; 248-629-9391. L & D Tue.-Fri., B, L & D Sat., B & L Sun. $10 HS

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