Archive for the 'Belgian' Category

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Hollys Coffee – Los Angeles (Koreatown)

Published by Gastronomer on March 18, 2010 in Belgian, Chain / Multiple Locations, Dessert, Koreatown, Los Angeles and Restaurant Review. 15 Comments

For every KyoChon and Pappa Rich that’s managed to integrate successfully into the American fast food landscape, there’s a Hollys Coffee to balance things out. While I still believe that Korea has the world’s tastiest chains, not all are created equal. Whereas the aforementioned eateries have mastered their signature dishes—fried chicken and buttery buns, respectively—Hollys Coffee can’t quite seem to execute a decent Belgian waffle.

In addition to “fresh coffee [and] romantic space,” Hollys Coffee promises authentic Belgian waffles from the eastern city of Liège. I encountered my first Liège waffle not in Belgium, but in Philadelphia. Whereas waffles I’d eaten prior were fluffy things made with a loose batter poured onto a hot iron, these dough-based creations were dense, chewy, caramelized, and embedded with beads of pearl sugar. Served warm and without maple syrup, a Liège waffle was the perfect sweet for an afternoon pick-me-up.

There were half a dozen waffles sitting idle behind a glass case when I walked into the shop. After confirming with the person behind the counter that I’d be receiving a fresh one, I placed my order and took a seat. Two minutes later, a waffle tucked into a paper bag arrived.

Even before I took a bite, the waffle’s tepid temperature and limp appearance signaled that I had been duped. I should’ve known better than to seek out Belgian fare at a Korean establishment, but I figured that if a Japanese chain could execute a decent French cream puff then a Korean one could pull off a Belgium waffle. Alas, my logic was flawed.

Now, where can I find a legit Liège waffle in Los Angeles?

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Hollys Coffee
3450 W 6th Street, Ste. 111
Los Angeles, CA 90020
Phone: 213-389-4553

Syrup Desserts – Los Angeles (Downtown)

Published by Gastronomer on September 8, 2009 in Belgian, Dessert, Downtown, Los Angeles and Restaurant Review. 15 Comments

Remember that little statement I made in my Squid Ink profile about being the type of eater who waited for good reviews to roll in before slapping down my credit card to try a new restaurant? Well, there should have been an asterisk next to it. Positive buzz or not, I’ll be the first in line to test out a newly opened eatery if it specializes in Belgian waffles. While I’ve never had the pleasure of biting into a piping hot waffle on the streets of Belgium, I’ve tasted an adequate approximation stateside at Bonté in Philadelphia and have been enamored ever since.

When I received news that Syrup Desserts would be offering Belgian waffles in the heart of downtown Los Angeles, a huge smile swept across my face. It’s been years since I’ve experienced the crisp, chewy sweetness of a Belgian waffle and was giddy for another go.

My posse of late night revelers, including The Astronomer, Diana Takes a Bite, Eat, Sip, Chew, Naked Sushi, The Roaming Belly, and L.A. and O.C. Foodventures, arrived on the Syrup Desserts scene minutes before eleven. We’d just finished a night of celebrating and boozing at The Association and were ready for a sugary nightcap.

Syrup Desserts is a two-story temple of crepes, waffles, and sweet grilled cheese sandwiches. After placing our order at the counter—one waffle and one grilled cheese—we hoofed it to the second floor and settled into a table fit for six. The upstairs decor reminded me of a set from a Bunim/Murray production.

The Astronomer’s grilled Muenster cheese sandwich with blackberries and walnuts ($5.50) tasted much more impressive than it looked. The thin slices of white bread were smeared with butter and sprinkled with sugar, which created a toasty and caramelized exterior.

The innards spewed sweet berries and gooey cheese. The kitchen did not skimp on the fresh blackberries, which resulted in a sweet and savory amalgam of flavors. What a delight!

Syrup Desserts didn’t offer an unadorned Belgian waffle, so I went with a Blueberry Lemon Drop that was served with powdered sugar and whipped cream ($1.95). Upon receiving my waffle, I pushed the whipped cream aside in order to taste it in its simplest state. The bites where the cream hadn’t soaked in were crisp, but sadly not caramelized, and tasted doughy rather than chewy. The waffle had a certain appeal, but I was hoping for a Liège waffle with chunks of pearl sugar and caramelized ridges.

We’ll be back for the Honey Pot.

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Syrup Desserts
611 South Spring Street
Los Angeles, CA 90014
Phone: 213-488-5136

Bonté – Philadelphia

Published by Gastronomer on May 18, 2007 in Belgian, Chain / Multiple Locations, Dessert, Philadelphia and Restaurant Review. 0 Comments

May 12, 2007
Cuisine: Belgian, Desserts & Bakeries, Coffeehouses

130 S 17th St, Philadelphia 19103
Btwn Sansom St & Moravian St

Phone: 215-557-8510
Website: www.bontewaffles.com

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Belgian Sugar Waffles with Blueberries ($3.50)

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I once read that it takes three weeks to form a habit. If this is indeed true, my Bonté habit is coming along nicely. The Astronomer and I stopped by Bonté’s 17th street location to see whether mixing in some fresh blueberries into an already delicious waffle would bring the treat to a whole new level. Our conclusion? Mixed.

Like the original waffle, the blueberry waffle is made from a dough. Blueberries and sugar crystals are mixed into the dough, squished between a waffle iron, and served piping hot.

Since I wasn’t really in a snacking mood, I let The Astronomer choose the mix in. He wavered between pecans and blueberries and eventually picked blueberries because he loves berries with all of his heart. I thought the waffle tasted more ordinary with the addition of blueberries. The built in sweetness and flaky texture unique to Bonté’s waffles were subdued by the fruit’s tartness and oozing juice. My mix-in of choice would have been white chocolate because I love my sweets really sweet. While I have yet to try this mix-in, I’m hoping that melted chocolate won’t effect the waffles incredible texture because that would be a shame.

The Astronomer thought the addition of blueberries improved upon the plain even though it masked the waffle’s natural sweetness. Unlike me, The Astronomer likes his sweets a little tart and thus this combination really tickled his fancy. Even though he enjoyed the blueberry waffle more than the plain, The Astronomer highly recommends new Bonté eaters trying the plain first before experimenting with mix-ins in order to get a true sense of a Bonté waffle.

Two locations down, just one more to go…

Bonté – Philadelphia

Published by Gastronomer on May 7, 2007 in Belgian, Chain / Multiple Locations, Dessert, Philadelphia and Restaurant Review. 9 Comments

April 29, 2007
Cuisine: Belgian, Desserts & Bakeries, Coffeehouses

922 Walnut St, Philadelphia 19107
Btwn S 9th St & S 10th St

Phone: 215-238-7407
Website: www.bontewaffles.com

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Belgian Sugar Waffles – made fresh, served hot, just like on the streets of Belgium ($2.75)

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Bonté currently boasts three locations in Center City on 17th, 13th, and 9th all along Walnut Street. Perhaps the city should consider changing the street’s name to Waffles Street? Now, that would be rad. Since I live on Waffles Street, I walk by Bonté often and would have tried it sooner if their most convenient location on 13th wasn’t always closed when the mood struck.

On our way to the Italian Market one Sunday afternoon, The Astronomer and I took a snack break at the Bonté on 9th. For our inaugural tasting, we chose the plain waffle. White chocolate, dark chocolate, blueberries, bananas, strawberries, and pecans are available mix-in options for an additional sum.

Approximately five minutes after placing our order, a piping hot waffle was brought to our table. It smelled delicious, but the charred spots were somewhat off-putting. One bite and it was obvious that the “authentic” Belgian waffles made at Bonté have little in common with the Belgian waffles we’re accustomed to.

First off, Bonté’s waffles are made from a dough rather than a batter. I peaked behind the counter and saw the waffle artist pressing pre-made dough onto the hot iron, which explains its density and irregular shape. Whereas regular waffles are consumed with maple syrup, Bonté’s have sugar crystals within the dough providing plenty of sweetness and a great crunch. In terms of texture, Bonté’s waffles are stiffer and denser than their fluffy, batter-made counterparts. The interior of Bonté’s waffles is wonderfully flaky.

The waffles cooked up at Bonté are special and delectable. With three ridiculously convenient shops, I’m going to start making Bonté a habit because their waffles sure are tasty.

Monk's Cafe – Philadelphia

Published by Gastronomer on September 15, 2006 in Belgian, Philadelphia, Pub Grub and Restaurant Review. 1 Comment

September 9, 2006
Cuisine: Burgers, Belgian, Other

264 S 16th St, Philadelphia 19102
Between Latimer St & Spruce St

Phone: 215-545-7005
Website: www.monkscafe.com

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Appetizer: Monk’s Mussels prepared “Ghent” style – Saison Dupont, fume, parsley, caramelized leeks, bacon, bleu cheese & garlic. Served with frites, bourbon mayonnaise, and bread rolls.

Entree I: Monk’s Burger with Monk Topping – caramelized leeks & blue cheese in between a roll from the Metropolitan Bakery.

Entree II: Steak Frites Salad – sirloin steak (grilled to order) over baby greens served with fresh cut frites.

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After so much superb eating this week, I was a bit disappointed by dinner at Monk’s Cafe. The food was good, but not great which is somewhat understandable given that Monk’s is better known for their 200+ beers on tap. However, prior to my visit I had heard many positive things about their food, especially the mussels. I found the mussels to be very average. The Ghent preparations did not penetrate the mussels so they just ended up tasting like mussels, which isn’t terrible but did not meet my expectations. The bread that accompanied the mussels were not ideal for dipping. Crostini is definitely a better mussel complement due to the crunch factor. The frites were tasty, as was the bourbon mayo dipping sauce, even though I usually steer clear of mayo.

The Astronomer ordered the Monk Topped burger that I thought was pretty decent. The fixins (cheese and leeks) were fantastic, but the burger itself seemed a bit dry. I like my burgers juicy like the Kobe Beef Sliders from Barclay Prime. Additionally, the hamburger patty was smaller than the bun which is a big no no. The actual bun was alright, but could’ve been softer.

For my entree I ordered the Steak Frites Salad. The steak was prepared rare (just the way I like it) and the greens and dressing were fine. The salad was exactly what I expected; nothing more, nothing less.

Since I’m not a beer connoisseur and found the food just average, Monk’s Cafe will most likely be a one time deal.