Waffallonia: Not Your Average Waffles

I was never a fan of waffles as a kid. Perhaps that’s because I grew up eating frozen waffle discs compliments of the toaster.  It wasn’t until I went to college that waffles became a staple food item.  Choosing to skip on the daily blasé offerings of cafeteria items only a freshman could love, I spent a quality three minutes at the “Create Your Own Waffle” station more often than not.  On adventurous nights, I’d throw a few scoops of ice cream on top and consider myself a culinary genius.  So when Waffallonia opened up in Squirrel Hill a couple years back, I threw on my freshman 15 jeans and headed on over.  I’ve been indulging on these sinfully authentic Belgian waffles ever since.

If you’re a fan of the Americanized, made-from-batter "Belgian" waffles, then your waffle lovin’ mind will be blown when you sink your teeth into a Liège waffle.  These waffles get their namesake from the Belgian province in which they were created.  Liège waffles are unique in that they are made from yeast dough (an adapted form of brioche dough to be precise).  This is the smell that consumes you when opening the door.  Another difference in comparing Liège waffles with our made in America waffles is that they are sweetened with pearl sugar.  This sugar caramelizes the outside of the waffle, leaving a delicious, crunchy exterior while maintaining a soft, chewy texture on the inside.  Some of the pearl sugar remains intact within the waffle too, providing unexpected little bursts of sweetness as you eat.  In other words, once you taste a Liège waffle you will literally find all other waffles subpar. 

Now, if you were in Wallonia, you’d most likely eat a Liège waffle plain or with a little cinnamon, but thankfully here in Pittsburgh I can still get my fill of waffles a la mode.  There are normally six Dave and Andy’s ice cream flavors to choose from ranging from Vanilla Bean to Speculoos (a European spiced shortbread cookie).  I actually prefer the, dare I say, “boring” Vanilla Bean because it’s yummy and it doesn’t overpower the flavor the of the waffle.  If you’re not in the mood for the cold stuff, you can get a spread of Nutella or maybe some fresh fruit and whipped cream instead…heck, maybe all of the above. 

Liège Waffle with Speculoos Ice Cream

Liège Waffle with Vanilla Bean Ice Cream

Liège Waffle with Chocolate Ice Cream

The only dilemma one might have when visiting Waffallonia is where to eat your delightful creation.  In the summer, it’s perfect because you can take it to go and eat it outside, maybe sitting on the steps of a neighboring business.  Winter months can be a tad more challenging if you go when it’s busy as the seating is quite limited inside (think 6-8 bar stools in the back).  For me, I could care less if it’s a little crowed.  I will gladly stand elbow to elbow to get my waffle on…or you can always dine in your car. 

Waffallonia is making the best waffles in Pittsburgh.  Treat yourself to an amazing dessert or, if you're like me, a nostalgic college dinner.  Just remember, you’ll never be able to look at other waffles the same way again. 

I give Waffallonia: 4.5/5 forks

Waffallonia

1707 Murray Ave.

Pittsburgh, PA 15217

412-521-4902

Neighborhood: Squirrel Hill

*This review is of the Squirrel Hill location, but there is also a Waffallonia kiosk located in Schenley Plaza (Oakland).

Café Raymond: Overlooked by Those Seeking the Overrated

I always shake my head as I pass the line of tourists who are waiting for their turns to scrounge on greasy plates from a certain local breakfast spot in the strip… no doubt taking their recommendations from a re-run of Man vs. Food.   Apparently many out-of-towners are fans of the overrated.  In fact, they are so blinded by plates covered with entire cans of Reddi Whip, that they are missing out on one of the true “best breakfasts” in town just a few blocks up the strip.  If you prefer quality over excessive quantity, it’s time to skip the line and give Café Raymond the attention it deserves. 

Café Raymond is fittingly named after Raymond Mikesell.  He’s a yinzer from the Northside with some serious food credits.  He’s baked for famous peeps like Cal Ripken Jr. and has lived in romantic places like France…he also lived amongst the dirty birdy fans of Baltimore for a decade, but let’s move on.  He could have opened his café anywhere, but we’re lucky enough to have Chef Raymond back in the ‘Burgh. 

As you approach the café, you’ll see some al fresco tables where patrons are often found freely advertising the fresh, local ingredients to be had.  Once inside, you can peruse the chalkboard menu of breakfast and lunch items.  On Saturdays and Sundays they offer up two breakfast specials, most often a specialty omelet and pancakes, in addition to the regular menu.  A few weeks ago I had the most amazing breakfast sandwich.  It was egg, applewood smoked bacon, mixed greens, tomato, and chipotle mayo on perfectly toasted slices of brioche.  I seriously could’ve eaten an entire loaf of that bread… causing all the gluten heads to cover their eyes and hide their children.  I also love their seasonal pancake specials…the Blueberry Ricotta are deceivingly light and fluffy considering they are made using buckwheat.  I’m looking forward to this fall when I can fulfill my pumpkin pancake cravings. 

Brioche Breakfast Sandwich...yes, I had already eaten half when I remembered to snap a pic.

Blueberry Ricotta Pancakes

The hubby is a fan of omelets and Café Raymond serves them up right…wildly fluffy and filled with savory treats like spinach, fresh mozzarella, and pesto or perhaps some smoked salmon and scallions.  And better yet, omelets are served with oven-roasted potatoes.  When he’s in the mood for a meatier brunch, he orders the Pastrami Sandwich.  While this is technically on the lunch menu, Café Raymond will add an egg to this already behemoth of a sammie if you say, “Please.”  You could easily split this bad boy with a friend.  (While I'm usually there to munch on breakfast goodies, I must note that all of the sandwiches I've tried have been yummy, fresh, and filling.  You can choose from a variety of salads or dine on a daily lunch special as well.)

Spinach Omelet and Oven Roasted Potatoes

Pastrami Sandwich with Egg

Once you’re stuffed and feeling like you need to loosen your belt, there’s only one thing left to do…get dessert of course!  As mentioned, Raymond is a first class baker and his pastries are more than delicious.  My old faithful is the Blueberry Custard Croissant.  The dough is flaky and crisp, making the perfect basket for the creamy custard and perfectly sweetened berries sitting inside.  I’d recommend getting there early because they usually sell out. 

Blueberry Custard Croissant

I am always a fan of eating local, but some local eateries are just better than others.  I can honestly say (without any hoopla) that Café Raymond is doing it right, and you’d be wrong to pass up this gem during your next visit to the Strip. 

I give Café Raymond: 5/5 forks

Café Raymond

2103 Penn Ave
Pittsburgh, PA 15222

412-281-4670

Weekday Lunch Specials

Neighborhood: Strip District

Legume: Taking the Industry Out of Food

So, here’s a lil’ secret for you.  I avoided dining at Legume for quite some time.  Why?  It’s simple really.  You see I am a carnivore at heart and the namesake of this eatery led me astray.  Silly little me assumed that a place named Legume (defined as the fruit or seed of plants…think beans for example) was a sole provider of vegetarian delights.  After stumbling upon their website, I realized I was wr…wr…wrong.  It turns out that Legume does plate up some tasty greens, but it’s also one of the best places in the ‘Burgh to savor just about anything. 

Legume is an upscale restaurant in the Oakland area that sources as many of its ingredients from local farms and artisans as possible.  Once those items are procured, the magic begins in their spacious kitchen.  Executive chef, Trevett Hooper, and his team take pride in preparing each dish by hand.  These folks are no strangers to butchering whole animals fresh from the farm or rolling out fresh pasta.  It’s commonplace to witness the grinding of grains to make polenta or to see all hands on deck when pitting bushels of sour cherries.  You can literally taste the time and the love that goes into every thoughtfully prepared dish.

On our latest visit to Legume, my in-laws (visiting from NY) were willing participants in trying one of my favorite dining spots.  As they perused the menu, they asked if we’d ever tried this (Blue Fish with Carolina Gold Rice and Chive Butter), that (Short Rib Ravioli), or the other thing (Lamb and Mashed Pototes).  The answer each time was, “Nope.”  That’s one the qualities I admire most about Legume.  The menu constantly changes because Chef Trevett only uses what’s fresh and in-season.  So if you’re the kind of person who orders the same dish each time you eat at a particular restaurant, you might be saddened by Legume…but only for a moment. Your frown will be turned upside-down because the daily menu (released each day by 5pm) is so masterfully constructed that you won’t be disappointed in trying the latest masterpieces.  (Okay, okay, one time I was looking pitiful because the Cherry Pie for Two they had earlier that week was all gone.)

Blue Fish with Carolina Gold Rice and Chive Butter

Lamb and Mashed Potatoes

Pork Three Ways (Crispy Pork Belly, Pork Loin, and Sausage)

Rhubarb Crisp with Vanilla Ice Cream 

Legume also serves up some delicious, craft cocktails as well.  Drinks are prepared next door at the Butterjoint.  If you don’t have reservations for Legume or you’d like a more relaxed atmosphere, the Butterjoint will not disappoint.  You can still order from Legume’s menu if you choose or you can eat some spectacular “bar food” like fresh ground burgers or house-made pierogies. 

Legume is downright special.  It’s no secret as to why they’re getting some much-deserved attention.  If you care about where your food comes from and you appreciate genius flavor combinations, that only skilled hands can create, then I’ll be seeing you at Legume soon. 

I give Legume: 5/5 forks

Legume

214 North Craig Street

Pittsburgh, PA 15213

412.621.2700

Neighborhood: Oakland