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Sweet or savory? That’s the big breakfast question, especially when eating out and faced with having to choose between the pancakes/French toast/waffles side of the menu or the eggs/hash browns/bacon selections. The folks at Birchwood understand your dilemma and have devised an ingenious solution: their savory waffle, which brings the two sides of the menu together for breakfast nirvana.
Like all of Birchwood’s menu, the savory waffle changes with the seasons. Right now they’re cooking up a squash, currant, and Gruyere version. Sounds good, right? But the waffle is not the whole story here; it’s the toppings that up the ante.
Each of the waffle’s four quadrants is adorned with a different topping: piquant red onion jam on one, homey apple cinnamon butter on another, salty bacon lardoons on a third, and a sunny-side-up egg on the remaining quarter. The waffle is dusted with powdered sugar and served with maple syrup. How you eat it is up to you.
Will you keep the sweet and savory separate, carefully avoiding getting syrup on your egg? Or will you throw caution to the wind, break the egg yolk and let it run over the jam and bacon? There’s no wrong way to eat a savory waffle.
3311 E. 25th St., Minneapolis
<!—————————————————————————EndFragment—————————————————————————>90: Boiled Peanut Hummus at 4 Bells