Crepe and Jam: INCREPEABLE, a Cozy Little Spot on the Upper East Side
Every bite feels like a quiet celebration of simple, thoughtful food.
On a quiet stretch of the Upper East Side, Alan opened a crepe shop not just for customers, but for his mother. INCREPEABLE is small, warm, and full of care.
A Soft Start with a Clear Vision
INCREPEABLE opened in August 2023 with a quiet goal: to create something warm and comforting on a busy stretch of 3rd Avenue. Alan, who had always loved cooking, wanted to build a space that felt relaxed, real, and unpretentious. No overthinking, no overcomplication. Just good food, done well. Even the pastel pink and blue logo sets the tone. It’s soft, cheerful, and quietly inviting, like the crepes themselves. “I wanted it to feel like somewhere you could slow down,” he says. And that’s exactly what he made.
Crepes That Lean into Flavor
The menu is small but carefully built, with both sweet and savory options made fresh to order. On the sweeter side, there’s the Fruitella, filled with strawberries, blueberries, mascarpone, and Nutella, and the Lemon Zest Feast, brightened with smooth, house-made lemon curd. For savory cravings, the names get cheeky: Leaf Me Alone layers mozzarella, tomato, and basil; Popeye the Sailor packs in spinach and scallions; and Fun Guy, a fan favorite, stars mushrooms and caramelized onions with a hit of dill. Each crepe comes with a playful name and thoughtful ingredients that balance comfort and creativity. And if you return your jam jar, you’ll get a little discount, as just one of the many ways the shop stays personal and planet-friendly.
A Shop That Moves at Its Own Rhythm
INCREPEABLE runs on a calm, steady pace that mirrors the care behind its crepes. While Alan juggles another job outside the kitchen, he still manages the day-to-day—from mixing batter to chatting with customers—often holding down the shop on his own. On weekdays, his mom sometimes steps in to help, bringing warmth and history to the space. The recipes come from her, passed down through generations, and opening the shop was Alan’s way of honoring that lineage and creating something that could make her genuinely happy.
“Keep things clean, consistent, and simple,” he says. It’s a philosophy that shapes everything from the way the kitchen runs to the gentle, unhurried feeling that fills the room.
One Crepe at a Time
INCREPEABLE may be small, but Alan has plans to grow. He hopes to open a second location in the near future—something just as thoughtful, just as grounded. Not rushed, not overdone, just another space where people can slow down and enjoy something simple, made with care. Some French customers have even told him the crepes are better than what they’ve had back home: a quiet, surprising compliment that speaks volumes. For now, the focus stays close to home: getting the details right, making people smile, and folding flavor, family, and a little fun into every crepe.