![]() The Pig Latin carnitas’ waffle is infused with jalapenos. The Babe Colossal Burger incorporates bacon crumbles in the waffle’s dough. Salads come with waffle breadsticks, waffle croutons, or on an olive-infused waffle. ![]() Bacon and egg waffleĮverything is made fresh, using local ingredients whenever possible. It’ll be a 2,200-square-foot, full-service restaurant with a 50-seat patio. The first East Coast location opens in June 2021 at the Works on Chattahoochee Avenue. He has since franchised the business and is moving its headquarters to Atlanta. ![]() “People think we’re unique enough to give it a try but not so outrageous that they’d avoid us,” Donoho says. There are traditional dessert waffles with bananas and Nutella, but there are also waffle sandwiches, waffle burgers, and waffle salads, made with a savory herb dough, similar to focaccia. People lined up for Donoho’s take on sweet and savory waffles. After handing out 12,000 waffle samples at the California state fair, they were set. With Partner and Chief Operating Officer David Isbell, he opened the first Waffle Experience near Sacramento. Scott loved the idea and encouraged Donoho to keep it going.Īfter continuing the idea in various forms at other restaurants, in 2014, he decided it was time to make it his primary focus. Working under Master Chef Russell Scott, Donoho began infusing nori, sesame, and wasabi into leftover waffle batter to create Japanese-inspired dishes-like broken nori waffle with fried prawns. This idea would reappear throughout his culinary career, starting at the Nikko Hotel in Beverly Hills. “We’d load pancakes with berries, nuts, sauteed clams, ground beef, pork, or bacon,” he says. Since products were scarce, he learned to get creative to avoid waste. Where chef Michael Donoho grew up in Alaska, only 78 people lived in the surrounding 600 square miles. At The Waffle Experience, the namesake is used as everything, including burger buns
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