Jack n' Jill's too

Jack n' Jill's too Restaurant Review:

Building on the success of Jack n’ Jill’s in Beverly Hills and Santa Monica, Louisiana native Robert Benson debuted his Southern-tinged ode to the crêpe around the corner from a fashionable stretch of Robertson Boulevard. Given the comfort food concept, the space is surprisingly stylish, with white tablecloths, disc-shaped lanterns and a patio that faces Third Street. Louisiana baby-back ribs are available as an entrée, but the appetizer portion is plenty --- eight ribs lacquered with overly sweet sauce. There are sandwiches and rotisserie meats, but better to go with the house specialty: fan-shaped buckwheat crêpes. The Evangeline combines artichoke hearts, tomatoes, chicken breast and mozzarella in a pink-hued basil cream sauce, while the Grecian includes spinach, tomatoes, onions, olives and crumbled feta in a vegetable broth. Add grilled shrimp, which melds well with the Mediterranean ingredients. For dessert, the "bayou American" crêpe features cinnamon-sprinkled baked apple slices bathed in butter and apple brandy, yet it is surprisingly bland.