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Crepes du Nord is less an independent restaurant and more an extension of Scandinavian chain Smorgas Chef's Stone Street branch. Du Nord is separated from its parent establishment by a single curtain; the alcove-style space is decorated in a vaguely woodsy motif. The house chef works behind a bar/grill, and the menu is evenly divided between the sweet and the savory. Salads include a mixed-greens model with two types of roasted beets and a caraway vinaigrette, and there are eclectic accents like steeped tea pots and homemade lingonberry juice. The stars of the show are the crepes, of course: made from an organic buckwheat base, they are shaped into everything from meat-stuffed pies to ice-cream pastries. Savory selections include an herb chicken number filled with basil ratatouille, as well as a flat-folded variety topped with arugula and a generous mound of prosciutto. Dessert crepes are many, but the standout is the midnight sun, an incredible combination of fresh raspberries and melted white chocolate. — Patrick Coffee

Country Herb Chicken $10; Midnight Sun $8