Mangez A Pop – Up Creperie

Specialties

Crêpes, both sweet and savory. Breakfast crêpes (for the late-​night, after-​party crowd). Daily specials. Hand-​selected produce, vine-​ripe hydroponic tomatoes, and basil. Homemade pesto.

History

Established in 2014.

Formerly of Café Soleil in Asheville, NC, I had returned to Ft Lauderdale in 2005 to be the primary caregiver for my grandmother. After that chapter of our lives closed, I wondered what to do. I was talking with the partners of 3J’s Hospitality Group, owners of America’s Backyard, Revolution Live!, and Bar Stache about the lack of food at Stache. I suggested they allow me to try a pop-​up crêperie. They agreed, and Mangez! was born.

My initial focus was on value. I wanted to offer crêpes at a $ 5 price to introduce the concept to the lounge crowd. A dish which could be plated or hand-​held. Also, I wanted to focus on locally sourced products whenever possible as well as hydroponic tomatoes and basil for my pesto crêpes, where the pesto is made from scratch.

I also serve a breakfast-​in-​a-​crêpe. A crêpe with bacon bits, egg, and real maple syrup. It has become a favorite of the late-​night crowd who wants sweet and savory in a lite-​bite.

Tapas, light pastas, and more to come!

Meet the Business Owner

Keith W.

Business Owner

The first dish I prepared as a teenager, was squid stuffed with tentacles, olives, tomatoes, and bread crumbs. A week later, my stepfather mentioned this to the owner of the German restaurant we frequented. I was hired as a dishwasher and started the next day. In two days I was making Sauerbrauten, Spaetzle, and Weinkraut.

College dreams went from TV production, law, and international relations. I always stuck in the restaurant business. I honed my cooking skills with TGI Friday’s, my own catering company.

I spent several years as production manager for Pastabilities on 17^th Street. There, I worked with Dewey Losasso, Alan Susser, and other founders of New Florida cuisine and the beginnings of the SoBe dining scene.

After moving to Asheville, NC, I worked at several chains, trying to make ends-​meet. I met one of the partners in a crêperie who asked me to come and check out the operation. I became executive chef, GM, and working partner. This set the stage for opening Mangez!

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