A berries and cream crepe waits as chef Alain Lenne pours another crepe on the griddle at La Belle Crepe.

Steve Rice, Star Tribune

The Circus Train rolled down Nicollet Mall for the first day of last year's Holidazzle Parade.

Kyndell Harkness, Dml - Star Tribune Star Tribune

Big Holidazzle question: Where to eat?

  • Article by: RICK NELSON
  • December 2, 2011 - 1:36 PM

Warm up with the ultimate in portable fare: a made-to-order crêpe, savory or sweet, from La Belle Crepe. Owner Alain Lenne also makes a remarkably good hot chocolate, and he's recently added pho, the Vietnamese noodle soup, to his menu, perfect for warming up on a chilly outing.

Join the crowd at the Oak Grill, the timeless dining retreat on the 12th floor of the Store Formerly Known As Dayton's. A seasonal menu includes fantastic Swedish meatballs with whipped potatoes and lingonberry preserves, an open-faced hot turkey sandwich, a salad of roasted autumn vegetables, cranberry-glazed grilled chicken and ginger-spice cake. Oh, and popovers, of course.

Stay inside and stay warm at Vincent, where chef/owner Vincent Francoual gets into the season's festivities big-time. The view from the dining room is swell (and it's open on Sunday evenings during Holidazzle's four-week run), but those who prefer to remain bundled up can hit the scene on the sidewalk, where Francoual's crew turns out crêpes (Nutella, or ham and cheese) and all-beef hot dogs, served in a baguette.

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