There are two fundamental types of waffle in American eateries: Belgian and small-tread. Small-tread is the old-fashioned kind, now scarce in restaurants (except for the popular Waffle House chain throughout the South). At their best, small-tread waffles balance crisp edge and tender center and their tread’s vast number of little square receptacles can hold massive amounts of butter and syrup. Belgians are different. Most of the ones you find are thick and doughy – merely a vehicle for fruit, chocolate, or ice cream. But a true Belgian waffle (popularized in this country at the Seattle World’s Fair of 1962 and the New York World’s Fair of 1964) is one of life’s culinary joys. There are two main types of authentic Belgian waffle: the Brussels waffle, which is crisp and elegant, and the Liege waffle, which is soft, chewy, and dotted with sugar pearls that melt into veins of caramelized sweetness.

Restaurants With This Dish

Pecan pie with vanilla ice cream at Camellia Grill
Camellia Grill


Chicken-fried steak topped with sausage gravy and sunnyside-up eggs ... excellent breakfast
Lisa’s Radial Cafe


Rick & Ann’s


Mother Hubbard’s Cafe


Original Pancake House


Plate of crisp-fried tofu triangles waiting to be dipped in sauce at Kowloon Tong Dessert Cafe in San Francisco, CA
Kowloon Tong Dessert Cafe



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