Ti-Couz
3108 16th St. (at Valencia), 415 251-7373
Ti-Couz crepes are in the tradition of Brittany, the northwest part of France, dating back about 100 years. They were the equivalent of bread, and served as the staple diet of the rich and poor country folk alike. They were made of buckwheat flour, and rarely had fillings. As the standard of living improved, they began to use wheat flour which had been reserved for the sick and the privileged.
In this tradition, T-Couz uses buckwheat flour for its savory crepes and wheat flour for its dessert crepes. There are simple and complicated versions. The lighter ones serve best as appetizers, the heartier ones as a main dish, with the dessert crepes as dessert.
This is a high-ceilinged place with 30 seats at tables and 10 stools, and a large and busy bar. The decor is simple, with lights so dim that we couldn’t make out the walls, or the menu. Tables are without settings; service is very attentive, by young — some hippy — waiters. It appears to be a favorite of the young crowd.
This is one of the oldest crepe restaurants in the City, and enjoys a large and steady following. Prices tend to be a bit high for some items — especially, for “additions” to the crepes — as compared to other crepe places, but meals can remain affordable with careful ordering. No reservations.
Savory crepes. The diner makes his own, starting with the plain crepe with no butter or garnish — $1.95 — but free homemade creme fraiche, on request — and adds from a long list of ingredients (called “additions”) with a charge for each, e.g., flavored butter with basil, parsley, or garlic 75 cents, egg $1.00, ham or cheese $3.00, seafood sauce $2.00, sausage $3.50, mushrooms $3.75, smoked salmon $4.25, shrimp or scallops in parsley butter $4.50 (!).
Sweet crepes garnished with whipped cream, $1.05. Additions, e,g, honey or brown sugar 50 cents, flavored butter (with orange, lemon or berry) 75 cents, extra whipped cream $1.00, berry or chocolate sauce $1.75, ice cream or sorbet $2.00, flambé (e.g., Grand Marnier) $4.50, cooked fruit $2.75, berries $3.50 (!).
Salads, with a basket of bread, e.g., green salad $3.75 sm/$6.75 lge, assorted vegetables with green salad $3.75 sm/$8.50 lge, seafood salad with shrimp, scallops, tuna, vegetables, olives, capers, and green salad $7.95 /10.95.
Soups, cheese, assorted meat, e.g., soup of day $3.75, onion soup $4.00, cheese plate with basket of bread, cheese plate $6.75/ 9.75, half cheese & half meat $9.75.
Miscellaneous – spicy oyster shot, with bread, $2.50, prawn cocktail and potion $8.00.
Oysters, crab, market price.
Beverages. Milk $1.00, strawberry milk $1.25, iced-tea or coffee (no refills) $1.25, pot of tea or bottomless coffee $1.25, hot or iced chocolate (in huge cup) $2.25.
Wines start at $4.00 glass, bottles at $18.00. Large assortment from the bar, e.g., kir (apple cider and creme de cassis) $3.25, champagne with creme de cassis $4.75, Grand Marnier or port $5.00, draft beer $3.50, bottled beer $3.50, hard drinks, cocktails, margaritas, all $6 (high).
Ice cream desserts. They are tempting but somewhat high for the level of the cuisine and ambience, e.g., two scoops of ice cream or sorbet $4.00, fruit salad $4.50, ice cream, berries, and whipped cream $6.50 (!).
Summation. Two persons can begin lunch or dinner with soup, shared meat plate or salad, then one shared savory crepe and one shared dessert crepe With careful selection of “additions” — stick to 2 or 3 — total cost will remain affordable.
Ti-Couz reviewed 5/1/02 by Louis Madison
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click images to enlarge
Ti-Couz outdoor seating
Counter seating at Ti-Couz
Table seating at Ti-Couz
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