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Waffletina: The Next Big Niche Food to Hit Norfolk

By Southern Grit · On May 12, 2015

Article and photography by Joshua Fitzwater

(lead photo: Cristina Angelo- owner of Waffletina)

Recently I’ve noticed a lot of hype around events and places that simply did not deliver. Nationally, there was the Mayweather vs Pacquiao fight that was supposed to be the fight of the century. Everyone seemed convinced this was going to be the next Hagler vs Hearns or some shit. It was a damn joke! Locally, Torch opened in the Chelsea part of Norfolk. Several of my friends were enamored with the establishment’s huge fire pit and trendy Edison bulbs. Too bad the menu featured dishes one would expect at a sports bar. Well, if nothing else, the Red Bull Slushies they are pushing there will lead to some intense fucking cornhole games. Then, UMO opened. Much to my chagrin, after a solid opening night of fresh street style tacos, I brought some of my friends and got served cold tacos? Not once, but twice! What the fuck fellas? I dig you guys. Serve me warm food. I don’t want to drive all the way to Ocean View to get tacos at Jessy’s. I’ll admit it, lately I’ve started sounding like the albino Chuck D around my friends, “Don’t believe the hype”

(above: Preserved lemon and poppy seed curd with editable daisies and chrysanthemums)

So I gotta tell you, with these recent events fresh in mind, I was skeptical about all the love I had been hearing for Waffletina. Sometimes, however, that hype is warranted. And after my first bite of one of her newer creations, the preserved lemon and poppyseed curd with edible daisies and chrysanthemums, I was a believer! I knew immediately that I was in for one lush adventure of sweet gluttony. After two bites, my friend and Southern Grit’s sound guy, Jimmy Arnold, had to pry it from my hands. Talk about food porn! Visually nothing has turned me on that much since Hershey’s went all slow-mo with their chocolate spread commercial in an attempt to steal that Nutella dolla. The classic Waffletina BLT is phenomenal, too. Sun dried tomatoes and arugula fancy it up, while an egg, avocado and lemon creme fraiche take it to a whole new level.

(above: Bacon, sun dried tomato, arugula, sunny side egg, avocado and lemon creme fraiche)

(above: house-made corned brisket, ruby kraut, arugula and horseradish creme fraiche)

Cristina Angelo, owner, uses a liege variety of waffle. Typically sold in Belgium as a street food, the waffles are made from a yeast leavened dough, as opposed to your typical american waffle which is made from a batter. Another unique feature to Waffletina’s waffles is the pearl sugar that is used on them. These clusters of sugar slightly caramelize when cooked, but mostly stay intact when heated and create a crunchy texture. Angelo explained to me that she first discovered liege waffles about five years ago during a business trip to Philadelphia. “There was a little coffee shop across the street from the hotel. I went for a coffee, but the aroma coming from the waffle irons kept me there for a bite to eat as well. The rest is history.”

(Above: yeast leavened dough with pearl sugar)

Angelo decided to operate Waffletina as a pop up until she could find a proper home. She’s been showing off her waffle skills around Hampton Roads since the Better Block event in the Park Place neighborhood of Norfolk in October of 2013. Waffletina has also made appearances at several area breweries, as well as The Birch in Norfolk and a few coffee shops in Virginia Beach. In June, all that hard work pays off, as she’s set to start operating out of the back window of Toast, a new restaurant in that same Park Place neighborhood she started. Waffletina will be another solid edition to the neighborhood, which like the NEON/Arts District, continues to enjoy an influx of promising new businesses and development. Toast owners David Hausmann and John Porter seem to be on a roll with sandwiches in the area, between Toast and their other spots, Handsome Biscuit and Field Guide. Angelo most assuredly seems poised to do the same with her Philly inspired waffle sandwich creations. I can easily see her decadent waffles being the next big niche food in Norfolk.