The Grand Cookie Crawl: Bouchon Bakery

2014-05-19 19.03.12

I have to apologize. I’ve been so busy filling my time and stomach with nachos and ice cream, I’ve neglected one of my most important missions — to wade through the endless morass of New York’s chocolate chip cookies for your edification and sanity. After far too long a hiatus, I bring you another entry in the annals of the Grand Cookie Crawl (and as a bonus, this one features pretender to the Oreo throne)!

In the waning days of freedom of my inter-job NYC staycation, I had the fortune of going to a taping of the Daily Show with (who else) Jacob, and so after an exhausting 90 minutes of sitting and laughing loudly, we obviously were in dire need of sustenance … made completely of sugar. So we trekked up Broadway to Columbus Circle, to sample the wares at Bouchon Bakery.

Bouchon Bakery is famed chef Thomas Keller’s ode to French boulangeries. Keller is the chef/owner behind 8 restaurants in the US, including renowned California restaurants The French Laundry and Ad Hoc, and NY hot spot Per Se (located next to Bouchon Bakery in the Time Warner Center). Not impressed enough? Keller has seven Michelin Stars, and according to his bio is the only American-born chef to hold multiple 3-star ratings by the Michelin Guide. I’ve yet to be able to visit one of his restaurants, but with Bouchon Bakery much more within reach, I was determined to try whatever of Keller’s output I could get access to.

 

 

First Impressions

 

The soft white and pastel paint of Bouchon Bakery are a nice break from the mall's metal and glass architecture.

The soft white and pastel paint of Bouchon Bakery are a nice break from the mall’s metal and glass architecture.

Located in the “Shops at Columbus Circle” (aka the Time Warner Center) just down the hall from Per Se, this location of Bouchon Bakery (there’s another in 30 Rock) is, well, kind of just a fancy mall bakery. When you get down to brass tax, the Time Warner Center is just a glitzy, glass and metal version of many of the upscale malls you can find in America. It’s anchored by the pedigree of high-caliber restaurants like Per Se and priciest-meal-in-NYC sushi heaven Masa, but look past them and you’ll find plenty of familiar faces, from Sephora and Williams Sonoma to Swarovski and even the Art of Shaving. So you can’t really fault Bouchon Bakery for fitting into this mold, restrained in both its physical and aesthetic footprints.

 

 

The large selection of baked goods helps, too.

The large selection of baked goods helps, too. That’s right, those macarons come in regular and SUPER-SIZED.

The space is fairly generic at first glance — a counter with refrigerated cases facing out towards a cluster of metal tables and chairs. Small touches evoke a French influence, from the delicate palette of pastel greens and pinks in the Bouchon Bakery logo and menus (not to mention the literally French quotes on the wall), to the chalkboard menus, to the retro light fixtures hanging above the baked goods. Speaking of, there were still a good amount of options at 7:30pm, including a wide variety of macarons (small and giant-sized), cookies, and traditional pastries. Bouchon Bakery also offers a small selection of savory items with sample versions displayed, leaving me vaguely disgusted by a bowl of soup that had to be on the verge of entirely congealed. When you get close to dinner, I’d suggest skipping the Bakery counter in favor of the recently opened cafe, which has a more robust menu, and probably doesn’t leave its soup out for hours.

Undeterred by sludgy soups, Jacob and I went for a selection of the Bouchon Bakery classics — a Chocolate Chip Cookie, a TKO (Thomas Keller Oreo, chosen for obvious reasons), and the eponymous Bouchon (which Jacob makes everyone try).

 

 

The Cookies:

 

The eponymous Bouchon, an elegantly cork-shaped ... fancy fudge cake.

The eponymous Bouchon, an elegantly cork-shaped … fancy fudge cake.

We’ll start with Bouchon Bakery’s namesake, the Bouchon. The word means “cork” in French, which explains its shape, but belies its heft. This is no crumbly, air-filled confection — it’s basically a dense, fudgy chocolate chocolate cake, made out of such a dark cocoa powder it’s nearly black (suggesting dutch-, or even ultra-dutch-processed cocoa). The taste was reminiscent of a box brownie mix, and I mean that in the best way possible — chewy and rich rather than cakey, the outside made of a crisp, thin skin giving way to a moist interior crumb. I certainly enjoyed the Bouchon, but found it almost too much even at such a small size. I’d love to pair it with a scoop of ice cream to vary up the texture a bit.

 

 

The TKO, for the discerning eater who doesn't claim Oreos as her kryptonite (aka, not me).

The TKO, for the discerning eater who doesn’t claim Oreos as her kryptonite (aka, not me).

Now as we know I’m a skeptic when it comes to Oreo-imitators. I’ll use Joe-Joes in baked goods in the place of Oreos, but if I’m chowing down on just the cookies, get those Newman-o’s away from my face. However, a simple Google search of “Bouchon TKO” will yield endless blog posts naming the cookie as “to die for,” “amazing” and a “more sophisticated” take on an Oreo. Occasionally I like to pretend I’m more than a 5-year with her hand in the cookie-jar when it comes to dessert, so I stuffed down my trepidation and made the ultimate sacrifice of eating an artisanal cookie.

Sadly, my friends, Nabisco’s dodgy ingredient list still wins the day. I found myself perplexingly disappointed by how, well, fresh the TKO was. The scalloped wafer cookies were made with the same uber-dark cocoa powder as employed in the Bouchon, which was evocative of Oreos, at least in appearance. The flavor of the cookies, however, was too intensely chocolatey, and there was a strange smoky/salty aftertaste that left Jacob semi-convinced Keller uses bacon in his cookies. The filling was a white chocolate buttercream, far too soft to stand up again the rigid wafers, so that with each bite I found the cream squeezing out the sides and into my hands. Again, the definitive white chocolate flavor was a step away from the unmistakable but somewhat anonymously sweet taste of Oreo creme. As so often happens, this was really a case of subverted expectations. Had I been given a TKO without knowing its name or inspiration, I probably would have happily dug in — to Keller’s credit, it’s a visually appealing cookie, well-made with high quality ingredients. But with the weight of Oreo reverence already tipping the scales, it’s no surprise that personally, the TKO didn’t stand a chance.

 

 

Bouchon Bakery's Chocolate Chip Cookie, simple, staid, classic, and pretty damn tasty.

Bouchon Bakery‘s Chocolate Chip Cookie, simple, staid, classic, and pretty damn tasty.

The reverse situation happened to me while eating the Chocolate Chip Cookie. It had mostly been an afterthought — an obligation for covering the Grand Cookie Crawl, and nowhere near as exciting as the new, shiny, unfamiliar Bouchon and TKO. But of course, it’s the underdog that steals first place. Bouchon’s Chocolate Chip Cookie is roughly the same size and shape as the ones at City Bakery and Jacques Torres — wide, thin, golden brown in hue. Bouchon uses semi-sweet chocolate chunks, and through the mystery of cookie chemistry, these chunks maintain a semi-solid state well after cooling (these cookies were sitting under heat lamps in a case, rather than warmed like JT’s). As you split the cookie, these pockets of gooey chocolate ripped open and oozed outward (although not quite the deluge of Levain‘s entry). I’ve come to the conclusion that the quality of the chocolate chips is not a huge priority for me when it comes to these cookies. Nestle semi-sweet or Guittard 80%, I’ll take either if given a properly executed dough. And Bouchon delivers exactly that — a cookie base with a crispy exterior but chewy inside, and strong notes of caramelized brown sugar and vanilla. To me, a good chocolate chip cookie baker isn’t afraid of his eaters encountering the stray chip-less bite, because the dough can stand on its own (sometimes I search through my mother’s batches for a chip-free runt of the litter, because her recipe is that good).

 

 

Final Verdict:

 

I’m still waiting for the cookie that can unseat Levain, and I’m not sure I’ll find it in NY. Anyone who thinks their favorite can topple those UWS behemoth baked goods, please let me know. I’m very much game for the challenge. However, I would slide Bouchon’s Chocolate Chip Cookie in above City Bakery’s (and Jacques Torres), because it had the killer combo of texture and flavor. Certainly I’d recommend Bouchon’s drop cookies over the TKO, although I’ll allow that others may be able to look beyond the paragon of packaged cookies and appreciate the subtlety of Keller’s ode to the childhood classic. I do want to try his take on a Nutter Butter, since I’m much more open-minded when it comes to peanut butter-based desserts. I’d also like to return for more items in the vein of the Bouchon, to see how Keller does with his takes on more traditional French pastries and cakes (those eclairs were calling out to me).

Considering its surroundings and pedigree, Bouchon Bakery is relatively unpretentious, and worth a visit if only for the variety of its menu, and the lovely view out onto Columbus Circle. Does it have the local, down-home vibe of a place like Levain? Of course not, it’s in a mall, after all. But if you can look beyond the brand, Bouchon Bakery does offer more than one spoonful of sugar to make your post-shopping credit card bill just a little bit easier to swallow.

 

Bouchon Bakery

Ten Columbus Circle, Third Floor

New York, NY 10019

http://bouchonbakery.com/

Advertisements

Snackshots Providence: Off the Beaten Path

That’s right, we’re on the road again! This past weekend I hightailed it up to Providence, RI, to visit my college roommate Megan, who is currently attending Brown for grad school. Jacob split the cost of gas with me in order to visit his friend Sophie, a student at the Brown/Trinity Rep MFA program and see her in a show.

Shockingly, most of the trip was spent making home-cooked food, but I thought I’d share some roadtrip highlights and the culinary efforts of Megan’s cohort. I suppose the lesson to be learned from all of this is that regardless of the amount of restaurants or shops I go to, I still measure my life in terms of the edible punctuation that pepper my days.

I usually take the bus when traveling, but my parents were generous enough to let me borrow the car for this trip north. Halfway up our portion of 95, hunger pangs called, and seeking to avoid Denny’s or McDonalds, we stumbled upon a local gem in Westbrook, CT — Cristy’s Family Restaurant.

2013-11-01 19.38.40

Living in Manhattan, it’s easy to forget that these kinds of places exist — the simple, American diner-style fare, kept alive by a steady stream of regulars. The restaurant was unassuming, with a small cafe area out front (featuring a new espresso/coffee counter), and the bar and dining room  to the right, adorned with dark wood and red pleather booths.

Old-fashioned aesthetic with a classic menu to boot.

Old-fashioned aesthetic with a classic menu to boot.

The menu featured your usual diner fare, from all-day breakfast to deli sandwiches and entrees of the hearty American meatloaf genre. But it was clear that Cristy’s is proud of their pancake-skills, with a fully separate menu touting 40 different varieties. We half-heartedly made an attempt at a healthy dinner by splitting a mushroom, avocado and cheddar omelet, but Jacob and I quickly decided that we needed to check these legendary pancakes out. On the recommendation of our waitress we ordered the seasonal Pumpkin-Apple pancake and the Banana Crunch pancake.

Our hefty omelet, literally smothered in a slice of cheese.

Our hefty omelet, literally smothered in a slice of cheese.

Our omelet was fairly standard, if nothing revelatory. The truth is that I’ll eat mushrooms and avocado under most circumstances, so I was perfectly satisfied. The only thing that was strange was the extra slice of American cheese the cook placed on top of the omelet. The cheese wasn’t of good enough quality (yes, I’m a cheese snob) to add anything to the dish except textural density. There was already cheese inside of the omelet, so the extraneous slice ended up just weighing the fluffy eggs down.

The Pumpkin-Apple Pancake -- pumpkin batter with a molten apple core.

The Pumpkin-Apple Pancake — pumpkin batter with a molten apple core.

The Banana Crunch pancake dwarfed Jacob's fist.

The Banana Crunch pancake dwarfed Jacob’s fist.

But enough chit-chat — let’s talk pancakes. When our plates arrived it was clear that these were not your average short stack. These bad boys were massive, nearly the size of a dinner plate and generously coated with powdered sugar. I was surprised by the construction of the Pumpkin-Apple, which was composed of a pumpkin batter and sliced apple filling. When ordering I had pictured a traditional pancake speckled with apple chunks and pockets of pumpkin puree, but this pancake was surprisingly apple-forward. I found that the pumpkin was very mild, almost lost among the sweetness of the apple interior. Perhaps if pumpkin puree had been incorporated into the filling as well as in the batter, it would have been more noticeable. Not to say I didn’t enjoy the dish — both pancakes were expertly cooked, without any burnt or overly dry spots. Between the two, I preferred the Banana Crunch, which was filled with sliced bananas and a (shockingly) crunchy granola. I really liked the interaction between the brown sugar of the granola and the banana, even if I had to admit I was basically having bananas foster masquerading as a breakfast food.

All told, our bill came to less than $15, another eye-opening shocker for NYC natives, and another strong reason for my recommendation. If you’re traveling through Connecticut on I-95, I’d definitely suggest foregoing the endless Dunkin Donuts and instead taking a walk in some Westbrookian shoes at Cristy’s. The staff was friendly, the prices were stellar, and the pancakes were out of this world.

Eventually we made it up to Providence, and Saturday morning Megan took me over to one of her new favorite brunch spots, Olga’s Cup and Saucer.

Inside Olga's, which has a bakery/coffee bar area as well as indoor and outdoor dining.

Inside Olga’s, which has a bakery/coffee bar area as well as indoor and outdoor dining.

Olga’s was absolutely adorable, the kind of brightly painted and happily staffed coffee bar and restaurant that you know is going to make for a good brunch experience. It actually reminded me a lot of Macrina Bakery in Seattle, with slightly more emphasis on a full restaurant menu. The weather was surprisingly mild and dry for Providence in the fall, so we scored a seat on the outdoor patio. Following Megan’s lead, I opted for the Tostada (which was a layered take on Huevos Rancheros, as far I could tell).

The Tostada at Olga's Cup and Saucer, a layered breakfast lasagna of tortilla, salsa and beans.

The Tostada at Olga’s Cup and Saucer, a layered breakfast lasagna of tortilla, eggs, salsa and beans.

The Tostada was composed of eggs, stewed black beans, and fresh pico de gallo layered between toasted tortillas, and came with breakfast sweet and normal potatoes. I asked for my eggs to be cooked over easy, and they arrived with yolks still soft and loose, spilling out and intermingling with the beans and juices from the salsa. The Tostada had all of the Latin flavors I love in Huevos Rancheros, with crispness from the shredded lettuce and a sprinkling of cilantro. I was also impressed by the dish Megan’s friend David ordered — Poached Eggs on Homemade Scallion-Cheddar Scones. The “scones” were basically biscuits, and the small taste I had made me regret not snagging some of the baked goods on display near the front door of Olga’s.

Finally got to have my Baingan Bhartha, after trying a new eggplant curry at Tamarind.

Finally got to have my Baingan Bhartha, after trying a new eggplant curry at Tamarind.

Garlic-onion Naan -- deadly for your breath, delightful for your stomach.

Garlic-onion Naan — deadly for your breath, delightful for your stomach.

We spent most of the weekend shuttling from Megan’s apartment to her friends’ around the corner, who happen to live above an Indian restaurant called Taste of India. It didn’t take much effort to convince me to have Indian for dinner on Saturday night, and I finally got to have the Baingan Bhartha that I was craving during my dinner at Tamarind. The food was pretty tasty, although I’ll admit that I’ve been slightly ruined by the experience I had at Tamarind. I think it’ll be a few more regular Indian meals before I forget how wonderful the curries and lamb chops were. However, the proprietors of Taste of India score points for taking care of their tenants — we got free vegetable pakoras for being part of the in-crowd (aka, for Megan’s friends paying rent on time).

The reason we were so centrally located for the weekend (aside from the ease of geography), was because Megan’s friend Justin was celebrating his birthday. His girlfriend Lauren had organized a game night on Saturday and breakfast brunch the next day, so the remaining food adventures of my trip are based around Justin’s apartment. First off, Megan and I baked a red velvet cake for the game night. Back in our halcyon college days, Megan and I had attempted to make a red velvet cake, which ended up measuring only about an inch in height (though it did taste quite good). Thankfully, our baking skills have come a ways since then, and Justin’s cake was significantly more respectable in dimension.

The naked red velvet cake.

The naked red velvet cake.

Festively frosted for Justin.

Festively frosted for Justin.

Along with organizing and cooking most of brunch, Lauren had also bought a number of craft beers to accompany our vigorous board-gaming (ain’t no birthday like a board game birthday). First up was the Brooklyn Brewery Silver Anniversary Lager, celebrating the brewery’s 25 years in business. I’m usually somewhat lukewarm on Brooklyn Brewery, but I actually really enjoyed this lager. My beer palate is fairly inexperienced, but I tasted some citrus notes, some woodsy hoppiness, and a little toasted quality.

Brooklyn Brewery Silver Anniversary lager.

Brooklyn Brewery Silver Anniversary lager.

Brunch on Sunday was pretty impressive, incorporating lots of bacon, eggs, french toast (with a berry compote and creme fraiche), fruit salad and the obligatory mimosas.

Damn, Lauren, way to bring the brunch.

Damn, Lauren, way to bring the brunch.

I manned the french toast station and succeeded in not burning the challah to pieces, but Lauren’s egg-bake was pretty much the highlight the meal, featuring eggs, bacon, peppers, onions, and a whole mess of cheese. To top it all off, she even got all the brunchees to wear plaid shirts in Justin’s honor (aka to make fun of him for his mono-patterned wardrobe of plaid and jeans).  By the end of the weekend, I had come to the conclusion that Lauren needs to plan everyone’s birthdays. Or at least just mine. Clearly Megan’s friends know how to do birthdays right.

It was a great roadtrip, slightly more homestyle than I initially anticipated, but I actually appreciated the break from the NY food scene. It was nice to cook a meal with friends, to try some out of the way spots, and visit Megan’s favorite local restaurants. I spend so much time running around New York trying to check off items on my endless lists, I found it really refreshing to have the sort of wake up call that there is some stellar food happening outside the Five Boroughs, from roadside diners to personal kitchens. It makes me want to bust out a map and take this show on the road on a national eating tour, but until I have the time and the money for that, I guess I’ll concentrate on the northern third of the I-95 corridor. After all, Jacob hasn’t been to Friendly’s yet, and what kind of sad excuse of a life is one without the beauty of Fribbles?

Brief Bites: Wafels and Dinges Cafe

2013-08-24 22.09.30

(Welcome to the inaugural edition of Brief Bites, in which I attempt to highlight one or two dishes and keep my word count to slightly less than Dostoevsky-levels. We’ll see how it goes.)

My best friend in 3rd grade was a girl named Kathlien, who had moved to Larchmont from Belgium a few years before we met. At that point, I couldn’t have pointed  Belgium out to you on a map, let alone tell you what Belgians ate, but Kathlien and I shared a common love of boxball, Barbies, and eating as many Girl Scout cookies as we sold, so I was basically a shining example of youthful multiculturalism. Eventually her parents’ careers took the family back to Ghent, and Kathlien and I grew up and apart. Perhaps my early brush with Belgian culture left me predisposed to view the country positively, but even now I can’t help but view Belgium with a kind of reverence. After all, this is the nation that lays claim to my favorite kind of beer (Belgian strong ales like Delirium Tremens), amazing waffles, delicious cookies (Biscoff), Godiva chocolate, and freaking french fries. Oh yeah, and they have some neat art and stuff, too (Rubens’ Prometheus Bound, anyone?).

So while this seemingly Willy-Wonka-wonderland of my favorite foods lies far across the vast Atlantic, the best I can do for now is sampling a bit of Belgian bravura at the new brick and mortar location of Wafels and Dinges, down at the bottom of the East Village on 2nd and Avenue B.

 

The Set Up:

A very official plaque establishing Wafels and Dinges as missionaries of the gospel of Belgian desserts.

A very official plaque establishing Wafels and Dinges as missionaries of the gospel of Belgian desserts.

Wafels and Dinges, known for besting Bobby Flay in a Waffle (er, wafel?) Throwdown (the victorious wafel is now on the menu), and for tempting the hearts and stomachs of many a drunken NYU student with their truck parked almost nightly near Astor Place, has been roving NY for over half a decade in cart and truck form. Their first permanent store opened last month, conveniently just a few steps away from the owner Thomas DeGeest’s East Village apartment. The sizable cafe occupies the corner of the block, and the open and airy space features the same tongue-in-cheek whimsy of their portable locations (such as a plaque on the front wall declaring this the “Belgian Ministry of Culinary Affairs: Department of Wafels”). The outer walls are basically all windows that can be opened up to the air, and the interior is decorated in an industrial style that mimics the look of the food trucks — yellow and black painted metal, unfinished steel, antique waffle irons hanging along the walls. A glass-enclosed kitchen/bar area occupies the front half of the store, with a collection of tables and chairs in the back. We happened to visit at the tail end of National Waffle Day (too late to catch the crowning of Mr. and Mrs. Wafel, alas), but the cafe was still decked out in plenty of cute blackboard drawings and taped-up artwork proclaiming wafel devotion. Aside from their food and drink offerings, the Wafels and Dinges cafe sells merchandise and house-endorsed items like speculoos spread, maple syrup, cookies and imported Belgian products.

The inside of the cafe is decked out in the familiar colors of the W&D trucks and carts.

The inside of the cafe is decked out in the familiar colors of the W&D trucks and carts. Note the glass-enclosed kitchen/bar area, where you can watch some wafelcraft in action.

Vibrant displays of dinge devotion next to the Mr. and Mrs. Waffle scorecard.

Vibrant displays of dinge devotion next to the Mr. and Mrs. Waffle scorecard.

 

The Bites:

The Wafels and Dinges cafe offers the same menu as found on their trucks, along with the shakes and sundaes, espresso drinks, and some savory wafels that are exclusive to the store (like the 2nd Street Salmon Special, which is like a bagel and lox platter, only on a waffle). Jacob and I decided to get a wafel (in honor of the holiday), and a milkshake to take advantage of the location’s offerings.

The variety of wafels -- Brussels on top, then Liege, then mini wafelini, and the Quarte and Stroopwafels on the bottom row.

The variety of wafels — Brussels on top, then Liege, then mini wafelini, and the Quarte and Stroopwafels on the bottom row.

 

We selected the Liege Wafel with Nutella and sliced bananas. Wafels and Dinges offers two main types of waffles: the Brussels waffle, which looks more like the familiar dining hall/IHOP model and is rectangular and airy, and the Liege waffle, which is thicker, less uniform in shape, chewier and denser (kinda like if Eggo waffles were artisanally-crafted). After selecting your wafel type, you then get to pick what kind of “dinges”, or toppings (ranging from dulce de leche to plain butter to walnuts), you’d like on your wafel — the first for free, and the rest come at an additional cost.

All hail our Liege, Lord of the nutella and bananas (nothing like a bad feudalism joke).

All hail our Liege, Lord of the Nutella and bananas (everyone loves a bad feudalism joke, right?).

I’ve actually never had the Brussels wafel, since the Liege is just so good. Unsurprisingly, this classic W&D menu item lived up to expectations — just as satisfying as the first one I ordered from the truck. Really, you can’t go wrong with a killer combo like chocolate and bananas. The contrast of the cold, freshly sliced bananas against the warmer smooth Nutella, and the chewy, slightly caramelized wafel made each bite a complex mishmash of temperature and texture. The only improvement would have come from warming the wafel more, or serving it fresh from the iron. Wafels and Dinges makes the wafels in batches that can sit out for a bit, depending on how busy the cafe is. The quality of the wafel is still superb even at room temperature, with strong vanilla and brown sugar flavors present in the batter, but had it arrived piping hot, the Nutella would have melted a bit and helped to bring the dish together more firmly.

Shake creation in action.

Shake creation in action.

We opted to go full-on Belgian for the milkshake, choosing the Spekuloos Shake, which features  W&D’s homemade Spekuloos ice cream mixed with crushed speculoos cookies. It’s served in a glass coated with speculoos spread, and topped with whipped cream, more cookie crumbles and a sprig of mint). For the uninitiated, spekuloos (or speculoos) are a type of spiced Belgian cookies that are traditionally made for the Feast of St. Nicholas around Christmastime, but are today more commonly served on Delta flights, in the form of complimentary packets of Biscoff cookies. Frequently light in color and oval-shaped, speculoos cookies have a similar flavor to gingerbread, but without the earthy intensity of cloves. The rise of the Nutella-like Biscoff spread (speculoos cookies crushed to a peanut butter consistency) has pushed the cookies more into the mainstream spotlight, to the point that Trader Joe’s sells its own version, in both cookie and spread form.

The Spekuloos Shake: an onslaught of sugary spice.

The Spekuloos Shake: an comely onslaught of sugary spice.

This shake is a triple punch of speculoos spice, so you’d better be a serious proponent of cookie butter allure if you opt to order it. Since we were splitting the shake, I didn’t find it too overwhelming, but if it were my sole dessert, I might have found it ultimately a little too one-note. Don’t get me wrong, I love me some Biscoff, and the ingredients were all top notch — the fresh creamy ice cream, the sweet spread, and the thick whipped cream — but it was a bit of a sugar bomb. Both Jacob and I felt that the drink was a bit too thin, more milky than truly slurp-able, like a great milkshake should be (at least, if you’re a Fribble lover like me). While I’m not opposed to the idea of speculoos-flavored milk, I think a mix-in or two would have simultaneously made the shake more interesting to drink, and broken up the intensity of the cookie flavoring. Wafels and Dinges actually offers another shake with Spekuloos ice cream and fresh strawberries, and I think having chunks of fruit in the milkshake would better allow the ice cream’s distinct flavor to shine. The mint garnish was also a source of confusion. Visually appealing, the bright green leaves certainly popped against the beige shake and white whipped cream, but once you started actually drinking, the mint seemed a bit out of place — what are you supposed to do with it? Chew small bites in between sips? Maybe it’s a consequence of watching too many episodes of Chopped, but I don’t see the point of inedible garnishes. Especially because I think a mint-speculoos shake sounds like a delicious and more refreshing dessert than the original version we had.

 

The Last Licks:

All in all, the Wafels and Dinges cafe is definitely a destination worth traveling for. Rather than scouring the city for the trucks or carts, you can find all the dessert delights you want at this new location, served daily with a solid dose of whimsy, even when it’s not National Waffle Day. While the milkshake didn’t blow us out of the water, the wafels are consistently superior to any other contenders I’ve encountered, and I’ll be back to try out their savory varieties, and maybe a sundae (the Speculoos Split with caramelized bananas is calling to me). Our server even remembered our names as Jacob and I headed out into the night, thanking us for stopping by, and making me wish I lived just a bit closer and could become a W&D regular. It may not be the most authentic Belgian experience, but until I find myself in Bruges, I’ll think fondly of Kathlien and her home country’s amazing cuisine as I take an extended tour through the Wafels and Dinges menu.

 

Wafels and Dinges

209 East 2nd Street (corner of Avenue B)

http://www.wafelsanddinges.com