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Reporting live from the Republic of Coronado… Had to stop at Fabrison’s, on Day Two of their opening week, see what they’re actually offering.

"Fabrison's," the name, is a combo of Fabrice - he's French, from Marseilles - and Alison. She's his American wife. They started out with the first Fabrison's, a creperie, in Little Italy. Became famous for giving free French lessons while you sipped your coffee and chomped into your crepe.

Now they're moving in here, after Bino's, another creperie at this location, closed.

But man, once you get here, what a location.


Round the corner from Orange Avenue (at 1120 Adella Avenue, 619-435-1322), in the old El Cordova hotel, with leafy sidewalk in the front...


...and inside they have sunny yellow-swabbed walls with pieces of art, and a beautiful view back out into the Spanish courtyard gardens of the El Cordova.


It's way different than Fabrison's Little Italy location (1425 India, 619-955-8834).

When I arrive, it’s about 2:30.

Just in time. Turns out they’re closing at 3:00 p.m. for their first week. (After that, it’ll be 9:00 p.m.) Give them a chance to train, finish things up.


Michael, the guy at the front, is having trouble with the card operation of the cash register. Has to write each payment down, take it on faith that folks’ cards work.

’Course, what they’re offering is pretty-much what they offer in LI. They have breakfast crepes, savory crepes, vegetarian crepes, sweet crepes, sandwiches and salads.

Kinda Coronado prices. Most are around the nine, ten, eleven dollar mark.

I’m still hankering for breakfast. And hey, Michael says that’s not a problem. So I go for "Fabrice’s Breakfast Crepe" ($9.99). It has sausage, bacon, one egg, cheddar cheese and spicy “Harissa” sauce inside, with an aioli sauce on top, and a side salad.

I also get a coffee.

“I’ll give that to you free,” says Michael. “I think it has been in there awhile.”

I head outside to one of the shiny metal tables. Hmm. Table glare could be a problem in the harsh morning sun...


Whatever, soon enough, Michael comes down the steps.


And, have to say, Fabrice’s breakfast crepe’s pretty danged wonderful. The sausage/bacon/cheese/egg combo is perked up by the delish salad, and specially the house aioli.



'Course, all the interesting stuff is inside...


Sigh. Honestly, I could sit here forever watching da woild go by, and listening to birds in the trees. And sipping this coffee. Yes, it’s out of sight of the main drag, but once you take the trouble, it's perfect.

Talk about Location3.

How different is it than Bino’s? Not that much, actually. Not so far.

But hey, in my books that’s a pretty good thing.

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