Walking in a waffle wonderland
May 15th, 2014
01:45 PM ET
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Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

I’ve been very busy celebrating the International Biscuit Festival in Knoxville, Tennessee. (It’s awesome, and everyone should head to Tennessee next year.) But that doesn’t mean that I don’t see another carb-loaded breakfast item that’s poised for world domination.

Every day, the waffle gets a little more famous, as institutions from Taco Bell to Dominique Ansel (the Cronut’s creator) consider its possibilities. The following are some notable waffles that you might be hearing more about.  

Dominique Ansel Bakery - New York City (@DominiqueAnsel)
The genius behind the Cronut is introducing the world to a new dessert: the Waffogato. It is a waffle constructed from vanilla ice cream with Belgian waffle bits and tapioca mixed in; hot maple espresso gets poured over, affogato-style, to melt the ice cream. The Waffogato was introduced May 9; expect lines.
 
Waffles Cafés - Chicago, Illinois
The Wonut is the new waffle-doughnut hybrid from chef Alex Hernandez; it debuted in late April, and is already selling out early in the a.m., at both Waffles Café locations. In addition to four kinds of Wonuts on weekdays, you’ll find as many as eight varieties on weekends (think flavors like red velvet, Mexican chocolate, green tea and whole wheat with marshmallow glaze), plus regular sweet and savory selections.
 
Waffles on Maple - New Orleans, Louisiana
This just-opened kosher restaurant is serious about waffles—the building’s facade even looks like one. Elaborate options include Waking in New Orleans (a waffle with crushed pralines, whipped cream, rum-caramel sauce and chocolate-covered espresso beans); Sunny in Holland (fried eggs with hollandaise on a waffle) and Better than Feta (sun-dried tomatoes, ricotta, feta and fresh basil). 
 
Dough - Los Angeles
Located in West Hollywood, Dough opened earlier this year with a trattoria-style menu. Owner Alex Ganjian and chef Parker Shaw added a few twists, notably this one, the chicken and waffles pizza: fried chicken coated in Cinnamon Toast Crunch on a white sauced pizza that’s garnished with Italian waffle cookies. Does the maple syrup that’s drizzled over it pull it together? Do the waffle cookies really make this a waffle dish? You decide.
 
Waffle & Wolf - Brooklyn, New York (@waffleandwolf)
In the designer-waffle category, this casual Brooklyn spot offers three types of waffles (regular, corn bread and buckwheat) plus an insane amount of toppings, and the option of having bacon (or jalapeños or coconut) baked right in. There are also what I’d call fully loaded waffles: smoked salmon, lemon-dill-caper cream cheese, spinach and red onion; pulled pork, kale chips, onion and horseradish-yogurt; and baked-in currants, cinnamon cream cheese, roasted apples and walnuts.
 
Taco Bell - Nationwide (@tacobell)
Taco Bell reportedly took two years researching its recently launched breakfast menu. There are choices such as breakfast burritos and hash browns, and, most anticipated of all, the waffle taco. This creation consists of a taco-shell-shaped waffle with eggs, cheese and either bacon or sausage and a side of maple syrup. Reviews are decent; bacon seems to be the move over sausage.

More from Food & Wine:
Superb Pancake Recipes
Best Baked Breakfasts
Breakfast for a Crowd
Steak, Eggs, and a Skillet at Tasty n Sons
Duck Confit Cinnamon Roll

Previously:
Hey, hon! Have a bite of these sticky buns
The hardest-working cereals on the shelves
Big, fat restaurant breakfasts

© 2011 American Express Publishing Corporation. All rights reserved.

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Filed under: Breakfast • Content Partner • Dishes • Food and Wine • Restaurants • Trends


soundoff (3 Responses)
  1. Berk Demirbulakli

    I love blue waffles!

    May 16, 2014 at 10:27 am |
  2. JellyBean

    Waffle House, nuf said.

    May 16, 2014 at 8:29 am |
  3. Immat Uhrd

    Just thinking about this makes me reach for my father's insulin. Neat idea, but no thanks. I'll stick with proteins and avoid the sugar spikes.

    May 16, 2014 at 7:00 am |

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