Another great thing about New York? Waffles. You can have them sweet or savoury, for breakfast, brunch, dinner and dessert, and in almost any style you fancy. Think buckwheat waffles with cinnamon butter at Pies ’n’ Thighs. Or rosewater waffles with yoghurt and berries at Jack’s Wife Freda. And waffles with buttermilk chicken and maple syrup, the great American classic, at Clinton St. Baking Company & Restaurant.
My New York pick could be the Liege, the crisp, caramelised Belgian beauty made with brioche dough and pearl sugar, and perfected at Wafels & Dinges, where they’re slathered with your choice of speculaas spread, Nutella and more.
Another thing I love about waffles? They’re a canvas for different flavours, like delicious pumpkin pie. Made with spiced pumpkin purée in the batter, which keeps them nice and moist, and topped with ice cream, candied pecans and salted caramel, these guys taste just like the autumn favourite in decadent waffle form. Better yet, you can prove the yeasted batter overnight in the fridge so it’s ready come morning.