(Editor’s Note: IHOPopotamus is officially doing the waffle thing (and the pancake thing)…so I guess we do waffles now!?)
My friend and I recently dared to venture out into the brutal weather New York has been experiencing to taste the offerings of the food truck Wafels & Dinges. In hindsight, we should have waited for better weather.
(image from the Wafels & Dinges twitter)
The truck’s display is very polished and glossy, meaning it appears to be a brand new truck. The chief told me there is more than one of these trucks cruising around New York, so it is entirely possible I caught a new one.
My friend described the whole truck as having a very “Williamsburg” vibe, and that’s probably the most apt description anyone could make. The last time I visited a food truck (Christophe’s Crepes) the owner/chef was a friendly, outgoing Frenchman who seemed genuinely interested in making sure you enjoyed your meal. This time around, the guy working the truck seemed a little smug. He was polite, but not really all that welcoming or friendly. Granted, the weather was dreary when I went, but isn’t that an anticipated hazard of the food cart industry?
(bacon waffle from Serious Eats)
On to the waffles. They were fine. Not especially filling, and a little overpriced because they weren’t all that filling. They do get some points for creativity. I thought I ordered bacon “and” waffles. I received bacon “inside” the waffle. It was an interesting twist that was fun to try. Unfortunately, it came presoaked in syrup; I would have much preferred to pour my own syrup. I like syrup as much as the next guy, but I’d rather not have my waffles and pancakes completely saturated in it.
My friend ordered a waffle with pulled pork and coleslaw on top. He seemed satisfied, if not particularly enamored. It did not look all that appetizing to me.
(pic from the Wafels & Dinges blog)
Longtime readers might recall my discussion of the difference between food and cuisine when I visited Richie’s Place. This whole truck, and the pulled pork waffle, seems like an attempt at cuisine without ever really achieving it. It sacrificed the joy of a relatively simple and tasty food for a sophistication that it never actually reaches. The truck sounds like a better idea than it actually is. Keep it simple and get a little friendlier. People are coming to the truck because they don’t have time for a meal at a restaurant, not because they want to be bohemians.
I give it 2 Paul Bunyans. If the truck parks near you, it’s worth a shot. There’s no need to seek it out:
P.S. I still have no idea what a “dinge” is.
(Editor’s note: a “dinge” is a topping.)