One of the most popular food vendors (judging from the perpetually long lineups) is Clement's Crepes. I always feel sorry for the burrito guy in the next stall who has nowhere near as many customers and is actually blocked by the crowd waiting for the crepes. This year Clement hired an assistant to make the orders go faster but that has not reduced the lineups.
It is so much fun watching him spin the crepe batter on the wheel and expertly flip the crepe. You choose from various types of crepes that could contain fresh and grilled vegetables, meats and a generous heaping of cheese. Clement lets the cheese flow beyond the edge of the crepe so that part of the cheese is crispy while the rest melts inside.
The result is delicious and worth the wait to try it at least once. My usual crepe is the sauteed portobello and Cremini mushrooms (of course!) with organic spinach and mozzarella, fresh rosemary and roasted garlic sauce.
In the winter, it is transformed into a skating rink with a refrigeration system that will harness excess energy to be used to heat surrounding buildings.