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You'll find plenty of dishes to flip over at Wholly Crepe

iI've never liked the term "trendy." Labeling a restaurant "trendy" always seems, to me at least, to imply that the spot is trying to be exclusively for millennials, knowing that its popularity will fade as the trend of whatever it serves does.

A trend becomes a fad, so why be a trend? Wholly Crepe is not trying to appeal to the majority by following a meaningless trend; it’s doing its own thing.

And it’s a great thing.

Located at 3292 Main St., the restaurant offers sweet crepes – ranging from the cinnamon Apple Harvest to the Lemon Ricotta to the build-your-own option – for $5.51 each.

Also served are savory crepes – like the Veggie one, the Lox salmon one, or the Breakfast egg and cheese one – for $6.43 each.

Alongside this variety of food, plenty of caffeinated beverages like hot or iced coffee, espresso, café lattes and café mochas are sold, ranging from $1.65 to $3.22. Plus, the workers prepare smoothies to your liking.

The service really impressed me.

Visiting with a friend with a nut allergy, I noticed the menu easily caters to dietary restrictions, with one of the small bunch of workers recommending the tastiest non-Nutella options and checking in with her before making the crepe.

Plus, watching your food be prepared ensures that it’s made well, while also adding fun to the crepe experience.

The style of the restaurant – you order from a giant hanging chalkboard, pay, and workers deliver your food to you as soon as it’s ready – sets a casual vibe, but, unlike at many cafés, the workers are very personable and welcoming.

Purchasing a banana and Nutella crepe and a strawberry-banana smoothie for under $10, I found the affordability of the quantity of food extremely convenient, especially for UB college students from across the street who will inevitably frequent the cute space.

With walls dotted with Shepard Fairey artwork, Wholly Crepe also features the perfect study area: a cozy sofa, chairs, and a bookshelf with some classics available for your perusing (there are also Monopoly and Jenga for the best part of studying: procrastination). The section is located in the back as well, separate from the view of hectic Main Street.

And most importantly, the food is absolutely delicious. There are few creperies in Buffalo, and this one was needed. Everything was prepared flawlessly, and I left unsure of whether I had just eaten brunch or dessert.

The restaurant is closed on Mondays, open from 8 a.m. until 6 p.m. Tuesday through Friday, and open from 8 a.m. until 3 p.m. over the weekend.

From the outside, I was unsure of what to expect. I worried Wholly Crepe was going to be just another restaurant desperate to be cool, targeting a young audience.

But the truth is, everyone can eat at the creperie. People of different ages, genders, ethnicities visited while I was there, and the restaurant happily served us all.

Wholly Crepe is not – and should not be labeled as – a trendy place that will be gone in a few years. It’s a restaurant following its own path, and an experience there is enjoyable and refreshing.

And, of course, who doesn’t like a good crepe?

Maura Ende is a junior at Nardin Academy.


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