In 2007, Thomas DeGeest quit his job at IBM, bought a yellow 1968 Chevy box truck, and parked on a corner of Broadway in SoHo to sell his first Liege waffle. He made $84 that first shift and never looked back. Some six years and several trucks and carts later, DeGeest helms one of the most iconic, lauded (they were at number 14 in last year’s 101 Best Food Trucks list, and beloved trucks (now three!) and carts in the city.
Wafels, whether Brussels (rectangular, doughier, and saltier) or Liege (usually more ovoid, chewy, and sweet), come with your choice of dinges (sides) that include dulce de leche, Belgian chocolate fudge, maple syrup, whipped cream, walnuts, bananas, butter, Nutella, strawberries, and perhaps one of the most underrated toppings of our time, speculoos. Imagine Golden Grahams cereal in dessert sauce form. It’s sweet, it’s salty, it actually originates from a thin, crunchy cookie typically made using butter, sugar, and a combination of spices (cinnamon, nutmeg, cardamom, cloves, and sometimes ginger), and if it’s your first topping, it’s free (for $2 you can load your wafels with every topping in the truck).
While a dessert truck, there are definitely some elusive savory options worth investigating (they’re not available at the carts), including the seasonal "pulled pork wafel”: BBQ pulled pork, coleslaw with a coolickle (yes, the Kool Aid pickle), and sweet BBQ sauce.
FACEBOOK LIKES: 17,508
LOCATION/SCHEDULE: Check Site