Whisk & Eggs – TEMP. CLOSED
Chef Julien Eelsen grew up in Paris learning the way of the crêpe alongside his grandmother and aunt. French café –inspired, the crepes are constructed on specialized griddles, filled with literally any toppings you’d like, from sweet to savory. His authentic recipe combined with the choice of sweet or savory, makes it a morning to late night favorite! We’re a little crêpe-zy!
Menu
First Floor
Bar & Eatery List
- 6 The Italian Job – TEMP. CLOSED
- 7 Beijing Brothers – TEMP. CLOSED
- 8 Degenhardt’s Brat Haus – TEMP. CLOSED
- 9 Son of a Butcher – TEMP. CLOSED
- 10 Dock Local
- 11 Whisk & Eggs – TEMP. CLOSED
- 12 Press Waffle – TEMP. CLOSED
- 13 Velvet Taco – TEMP. CLOSED
- 14 Blush Wine Bar – TEMP. CLOSED
- 15 COMING SOON
- 16 Brisket Love – TEMP. CLOSED
- 17 Haute Sweets – TEMP. CLOSED
- 18 Berrynaked – TEMP. CLOSED
- 19 Chef Chin’s Hibachi Ramen
- 20 Haskell & Worth – TEMP. CLOSED
- 21 Blist’r Naan Wraps – TEMP. CLOSED
- 22 Hōru Sushi
- 23 Forno Nero
- 24 COMING SOON
- 25 Roots Chicken Shak
- 26 Shawarma Bar – TEMP. CLOSED
- 27 Bar Main – TEMP. CLOSED
@whiskeggs
Chef Julien Eelsen
Chef Julien Eelsen’s love for cooking started at an early age in Paris, France. He and his family would make homemade crêpes using fresh picked gooseberries, strawberries and rhubarb from the garden. And while he pursued a career in the business sector traveling the world; he never lost his fondness for the joys and comfort of French cooking. When his work brought him to Dallas, he rekindled that passion and decided to open a bistro with French roots.
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