{"id":49749,"date":"2018-09-22T20:17:53","date_gmt":"2018-09-23T02:17:53","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=49749"},"modified":"2019-02-16T17:18:39","modified_gmt":"2019-02-16T23:18:39","slug":"crepe-crepe-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=49749","title":{"rendered":"Crepe Crepe – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"
Crepe Crepe in the Scottsdale Shopping Center on Eubank<\/figcaption><\/figure>\n

Richard Olney, a cookbook author\u00a0best known for his books on French country cooking described crepes thusly: \u201ctheir greatest pitfalls derive, no doubt, from their versatility \u2014 not in itself a fault, but a quality that teases many a cook into overstepping the boundaries of sense and taste. One should never lose sight of the fragile and delicate, thin, tender thing that is the crepe itself<\/em>.\u201d\u00a0 In his magnificent tome The French Menu Cookbook<\/em><\/strong><\/a>, he prefaced a recipe for Gratin of Stuffed Crepes with: “crepes may contain practically anything and they represent one of the prettiest and most satisfactory means of disposing of leftovers.”\u00a0\u00a0<\/em>Then as to demonstrate their versatility, he listed among the ingredients for the stuffed crepe, one calf’s brain.<\/span><\/p>\n

If you’ve ever partaken of crepes at a French restaurants in the metropolitan area, versatility is probably not how you’d describe those crepes.\u00a0 Delicious<\/a><\/strong>, mouth-watering<\/strong><\/a>, delightful<\/strong><\/a>…yes, but they won’t surprise you with ingenuity.\u00a0 They all pretty much uphold French crepe traditions (though surprisingly only one Duke City French restaurant offers Crepe Suzette, the most famous crepe dish in the world).\u00a0\u00a0 The versatility described by Richard Olney began with mobile food kitchens (that’s food truck for you, Bob) which began experimenting with sundry ingredients (though not calf’s brains).\u00a0 That versatility may have reached its zenith with the June, 2016 launch of Crepe Crepe on Eubank in the space previously occupied by the much-missed Duke City Donuts<\/strong><\/a>.\u00a0 Study Crepe Crepe’s menu<\/a><\/strong> and you’ll be surprised at the variety of crepe fillings and the combinations in which they’re offered.<\/span><\/p>\n

\"\"
Black Forest Ham & Turkey Crepe<\/figcaption><\/figure>\n

The Albuquerque Journal<\/em>‘s brilliant Jessica Dyer described Crepe Crepe’s sixteen-inch crepes as “a delivery vehicle for all manner of desserts” and as “a canvas for creativity.”\u00a0 That creativity extends beyond the fillings.\u00a0 Unlike conventional crepes at French restaurants which are eaten <\/span>with a fork and knife <\/span>at the table, at Crepe Crepe they’re wrapped up and served in conically shaped paper, allowing customers to eat them on the go.\u00a0 Credit that innovation to the Japanese who have embraced the crepe as their own.\u00a0 During the hour or so we spent at Crepe Crepe, we didn’t see many crepes being taken away.\u00a0 Most guests, it appears, enjoy spending time at the comfy, cozy little creperie…and besides, who wants to wait.\u00a0 Crepe Crepe features gluten-free, savory, sweet, build-your-own and creator’s choice crepes.\u00a0 There’s that versatility again.<\/span><\/span><\/p>\n

22 September 2018<\/strong>: As someone who appreciates versatility but values deliciousness even more, Crepe Crepe’s menu is a godsend, offering both versatility and deliciousness.\u00a0 My inaugural crepe was the Black Forest Ham and Turkey Crepe<\/strong><\/em> (ham, turkey, tomato, spinach, Provolone, Mozzarella and chipotle mayo).\u00a0 Roughly the size of the tortillas at Duran’s Central Pharmacy<\/strong><\/a> and bigger than any personal pan pizza, this crepe is so large, so bulging with ingredients that even infamous gurgitator Joey Chestnut<\/strong><\/a> would be hard-pressed to eat more than two.\u00a0 The ingredients with which the crepe is stuffed are of higher quality than you’ll find in most sandwiches–cherry tomatoes instead of sliced tomatoes, spinach instead of iceberg lettuce, generous slices of turkey and Black Forest ham, two cheeses with different flavor profiles.\u00a0 The chipotle mayo is the clincher, imbued with a pleasant piquancy that enlivens the entire crepe.<\/span><\/p>\n

\"\"
BLT Crepe<\/figcaption><\/figure>\n

22 September 2018<\/strong>: When my Kim complained that “this crepe is mostly vegetables,” I knew better than to retort with “what do you expect when you order a BLT crepe <\/strong><\/em>(bacon, spinach, tomatoes and mayonnaise).\u00a0 Sure the vegetables were fresh and delicious, but there just wasn’t enough bacon (is there ever?).\u00a0 Bacon is the first ingredient listed in BLT, but it often seems like an afterthought, especially if you like bacon on your bacon as my Kim does.\u00a0 Not ironically, another vegetable–New Mexico’s official state vegetable, green chile–would have greatly improved this salad-like BLT.\u00a0 Mind you, this wasn’t a bad crepe.\u00a0 Not at all.\u00a0 It just didn’t have enough bacon.<\/span><\/p>\n

One of the catalysts behind the French Revolution (1789 – 1799) was skyrocketing bread prices.\u00a0 Who would have thought that two and a half centuries later, the French would be fighting over another food product, one which originated in Italy of all places.\u00a0 In January, 2018, a French supermarket chain slashed the price of a\u00a035-ounce jar of nutella by 70 percent. What transpired were scenes reminiscent of \u201cBlack Friday\u201d when shoppers trample one another in pursuit of holiday bargains.\u00a0 Nutella, a beloved hazelnut cocoa spread was created in the 1950s when, thanks to wartime rations on cocoa, chocolate was still in short supply after World War II.\u00a0 Today, it’s an ambrosial ingredient popular in French toast and crepes. <\/span><\/p>\n

\"\"
Nutella, Strawberries, bananas and whipped cream<\/figcaption><\/figure>\n

22 September 2018<\/strong>: For most people, reminiscences of the sensory bombardment that is their inaugural visit to France starts and ends with visual stimuli–the architecture, arts and natural beauty of Paris. What comes first to mind for me is not the sight of a crepe being made before my eyes, but its aroma and flavor. That crepe was slathered with nutella in much the way pizza is slathered with a tomato-based sauce then topped with sliced banana, fresh strawberries and whipped cream<\/strong><\/em>. It’s still my favorite sweet crepe and (understandably) the most popular crepe offered by Crepe Crepe. Few things in life are as satisfying or as delicious. It’s a good thing the accommodating staff split the crepe in two or my Kim’s share would have been rather disproportionate.<\/span><\/p>\n

Whether or not Albuquerque is ready for crepes stuffed with calf’s brains remains to be seen, but the Duke City is certainly ready for the versatility and deliciousness of crepes created with imagination and love.\u00a0 That’s what you’ll find at Crepe Crepe.<\/span><\/p>\n

Crepe Crepe<\/strong>
\n3105 Eubank, N.E.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>:\u00a0 22 September 2018
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:\u00a0 Nutella, Strawberries, Bananas and Whipped Cream Crepe; Black Forest Ham and Turkey Crepe; BLT Crepe
\nREVIEW #1062<\/strong>
\n<\/span><\/p>\n

\"Crepe<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Richard Olney, a cookbook author\u00a0best known for his books on French country cooking described crepes thusly: \u201ctheir greatest pitfalls derive, no doubt, from their versatility \u2014 not in itself a fault, but a quality that teases many a cook into overstepping the boundaries of sense and taste. One should never lose sight of the fragile and delicate, thin, tender thing that is the crepe itself.\u201d\u00a0 In his magnificent tome The French Menu Cookbook, he prefaced a recipe for Gratin of Stuffed Crepes with: “crepes may contain practically anything and they represent one of the prettiest and most satisfactory means of disposing of leftovers.”\u00a0\u00a0Then as to demonstrate their versatility, he listed among the ingredients for the stuffed crepe, one calf’s brain.…<\/p>\n","protected":false},"author":1,"featured_media":49751,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,540,725,703,250,262,141],"tags":[],"class_list":["post-49749","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-breakfast","category-closed-in-2019","category-dog-friendly","category-french","category-closed","category-new-mexico"],"yoast_head":"\nCrepe Crepe - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=49749\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Crepe Crepe - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Richard Olney, a cookbook author\u00a0best known for his books on French country cooking described crepes thusly: \u201ctheir greatest pitfalls derive, no doubt, from their versatility \u2014 not in itself a fault, but a quality that teases many a cook into overstepping the boundaries of sense and taste. One should never lose sight of the fragile and delicate, thin, tender thing that is the crepe itself.\u201d\u00a0 In his magnificent tome The French Menu Cookbook, he prefaced a recipe for Gratin of Stuffed Crepes with: “crepes may contain practically anything and they represent one of the prettiest and most satisfactory means of disposing of leftovers.”\u00a0\u00a0Then as to demonstrate their versatility, he listed among the ingredients for the stuffed crepe, one calf’s brain.…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=49749\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-09-23T02:17:53+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-02-16T23:18:39+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2018\/09\/CrepeCrepe02.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49749#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49749\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Crepe Crepe – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2018-09-23T02:17:53+00:00\",\"dateModified\":\"2019-02-16T23:18:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49749\"},\"wordCount\":1046,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49749#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2018\\\/09\\\/CrepeCrepe02.jpg\",\"articleSection\":[\"Albuquerque\",\"Breakfast\",\"Closed in 2019\",\"Dog Friendly\",\"French\",\"Gone But Not Forgotten\",\"New Mexico\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49749#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49749\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49749\",\"name\":\"Crepe Crepe - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49749#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49749#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2018\\\/09\\\/CrepeCrepe02.jpg\",\"datePublished\":\"2018-09-23T02:17:53+00:00\",\"dateModified\":\"2019-02-16T23:18:39+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49749#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49749\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49749#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2018\\\/09\\\/CrepeCrepe02.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2018\\\/09\\\/CrepeCrepe02.jpg\",\"width\":750,\"height\":500},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49749#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Crepe Crepe – Albuquerque, New Mexico (CLOSED)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Crepe Crepe - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=49749","og_locale":"en_US","og_type":"article","og_title":"Crepe Crepe - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","og_description":"Richard Olney, a cookbook author\u00a0best known for his books on French country cooking described crepes thusly: \u201ctheir greatest pitfalls derive, no doubt, from their versatility \u2014 not in itself a fault, but a quality that teases many a cook into overstepping the boundaries of sense and taste. One should never lose sight of the fragile and delicate, thin, tender thing that is the crepe itself.\u201d\u00a0 In his magnificent tome The French Menu Cookbook, he prefaced a recipe for Gratin of Stuffed Crepes with: “crepes may contain practically anything and they represent one of the prettiest and most satisfactory means of disposing of leftovers.”\u00a0\u00a0Then as to demonstrate their versatility, he listed among the ingredients for the stuffed crepe, one calf’s brain.…","og_url":"https:\/\/www.nmgastronome.com\/?p=49749","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2018-09-23T02:17:53+00:00","article_modified_time":"2019-02-16T23:18:39+00:00","og_image":[{"width":750,"height":500,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2018\/09\/CrepeCrepe02.jpg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=49749#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=49749"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Crepe Crepe – Albuquerque, New Mexico (CLOSED)","datePublished":"2018-09-23T02:17:53+00:00","dateModified":"2019-02-16T23:18:39+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=49749"},"wordCount":1046,"commentCount":3,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=49749#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2018\/09\/CrepeCrepe02.jpg","articleSection":["Albuquerque","Breakfast","Closed in 2019","Dog Friendly","French","Gone But Not Forgotten","New Mexico"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=49749#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=49749","url":"https:\/\/www.nmgastronome.com\/?p=49749","name":"Crepe Crepe - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=49749#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=49749#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2018\/09\/CrepeCrepe02.jpg","datePublished":"2018-09-23T02:17:53+00:00","dateModified":"2019-02-16T23:18:39+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=49749#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=49749"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=49749#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2018\/09\/CrepeCrepe02.jpg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2018\/09\/CrepeCrepe02.jpg","width":750,"height":500},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=49749#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Crepe Crepe – Albuquerque, New Mexico (CLOSED)"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/49749","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=49749"}],"version-history":[{"count":15,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/49749\/revisions"}],"predecessor-version":[{"id":51143,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/49749\/revisions\/51143"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/49751"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=49749"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=49749"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=49749"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}