Food: Waffles-Batter Up!

No matter the time of day, operators can�t resist waffles� crisp, golden pockets just waiting to be filled�and syrup is only a starting point.

By Allison Perlik, Senior Editor -- Restaurants & Institutions, 8/1/2007

Garlic Bread Organic-Chocolate Waffle Trio
Tavern 17, Philadelphia. Three varieties of melted, organic chocolate—dark, milk and white—flavor a triple-play of mini waffles in Chef Mark Blevins’ spin on the breakfast-and-brunch treat. A sprinkling of shaved chocolate and confectioners sugar sweetens the deal even more, as do crème anglaise and syrup dipping sauces.

Garlic Bread Strawberry Shortcake
Fireside at the Omni Berkshire Place, New York City. Executive Chef Sam DeMarco borrows a breakfast staple for a dessert that plays off a nostalgic favorite. House-made strawberry ice cream, whipped cream and strawberries crown two petite golden rounds, which DeMarco makes by whipping egg whites and sugar to soft peaks and folding them into standard batter.

Garlic Bread Make-Your-Own Waffles
Johns Hopkins University, Baltimore. At this Aramark Corp. account, students choose toppings for waffles that are made with wheat, corn and barley flours and a touch of vanilla. The daily-changing buffet offers enhancements such as fresh berries and other locally grown produce, granola, vanilla-infused yogurt, warm syrup and freshly whipped cream.

Garlic Bread Fried Chicken & Waffle
LA Food Show, Manhattan Beach, Calif. This soon-to-be-multiple-unit sibling of California Pizza Kitchen pays homage to a soul-food classic and local favorite. Crispy buttermilk-battered fried chicken shares top billing with a vanilla-infused Belgian waffle doused with melted butter and maple syrup. Apple-cider slaw adds a touch of green on the side.

Talkback

We would love your feedback!

Blogs
Videos

Blogs

Starters
Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management
December 17, 2008
Touch Your Customers, Build Your Brand
In tough times like we are seeing today, it is more important than ever to consider branding as a source of competitive advantage. Brandin......
More
Starters
Chris Muller, Professor, University of Central Florida's Rosen College of Hospitality Management
November 24, 2008
Restaurants Matter
Restaurants matter. To the macro-economy, to a local neighborhood economy, and to the micro-economy of just one customer making one purcha......
More
View All Blogs

Videos

Paul Prudhomme-The View from New Orleans
Legendary chef Paul Prudhomme takes a nostalgic look back at Crescent City dining before Hurricane Katrina. This proud ambassador for New Orleans also predicts the future of the city’s restaurants and how they will help rebuild the city’s stature and culture