Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Munch Goes to Waffles Incaffeinated

Newspaper article Pittsburgh Post-Gazette (Pittsburgh, PA)

Munch Goes to Waffles Incaffeinated

Article excerpt

Not that you ever asked, but for the purposes of this column let's assume you did -- in the event that "Breakfast Lore" might be a Jeopardy! category someday -- here's an unsolicited and abbreviated history of the humble waffle.

As with most things, it traces it origins to the ancient Greeks who made obleios, or flat cakes, between hot metal plates; the modern word and appearance is derived from medieval European Communion wafers; the Pilgrims brought waffles to America, but Thomas Jefferson made them popular via White House "waffle frolics" - - parties with waffles made from a French iron. About the same time, some unknown genius (is God too strong a word?) paired them with maple syrup, and the rest, as they say ...

There are Brussels waffles, Liege waffles, Belgian waffles, good ol' 'Murrican waffles, Flemish waffles (though hopefully not Phlegm- ish waffles -- yuck), Bergisch waffles, Hong Kong waffles, Pandan waffles and my favorite sounding: Stroopwafels from the Netherlands.

California's Dorsa brothers created frozen waffles in the 1930s and a few years ago, a flooded Kellogg's plant curbed the country's supply of Eggos, creating the Great American Waffle Panic of 2009 (really). Somehow we slogged through that long national nightmare only slightly more divided than usual: the left calling it a vast pancake conspiracy; the right blaming the bagel-industrial complex.

But from Scandinavia where the Swedes celebrate Vaffeldagen (Waffle Day) to the Pacific rim where the Vietnamese eat green waffles, waffle love seems universal, particularly at the two Greater Pittsburgh locations of Waffles Incaffeinated.

Founded about three years in New Brighton by a pair of Army reservists, Tajh Merriman and Josh Cuddy (currently deployed in Afghanistan -- thanks, guys), and Mr. Cuddy's wife Cassandra, a second location opened late last year at the SouthSide Works complex. It's a cute, clean space full of calming green hues, decent tunes for a breakfast place, consistently good service and well prepared quality food. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.