June 16, 2009

I’m normally someone who thinks waffles should just say no to any toppings other than butter and maple syrup. Apparently, some talented chefs see things differently; they're serving waffles with savory toppings inspired by the classic Southern pairing of waffles and fried chicken. I have to admit, some of these dishes sound pretty appealing. At Chicago’s Eve Restaurant, Troy Graves (left) uses a tasso ham waffle as a base for buttermilk-fried oysters. At Zazu in Santa Rosa, California, chefs Duskie Estes and John Stewart top cornmeal waffles with lavender-fried rabbit. And at the Lodge Restaurant of Castle Hills in San Antonio, Texas, Jason Dady makes a dinner dish he calls “breakfast”: pink-peppercorn waffles with braised pork belly, blueberry jam and maple butter.

You May Like