Wafels & Dinges
Joining New York's trend for mobile gourmet food, this Belgian waffle house on wheels run by Thomas Degeest maintains four outlets throughout the city. Cooked on a 60-pound, cast-iron waffle maker, the waffles are made with a thin batter to produce light versions that are then topped with the traditional dinges (stuff) like maple syrup, fruit, and whipped cream, as well as more eclectic ones like bacon, pulled pork, and chili. The chewy liege, made from dough, is the top seller. To contain the inevitable spillage, the owners invented special cardboard holders for eating on the go.