Waffle House

“It is indeed marvelous.  An irony-free zone, where everything is beautiful and nothing hurts.  Where everybody, regardless of race, creed, color, or degree of inebriation, is welcomed.  Its warm yellow glow a beacon of hope and salvation inviting the hungry, the lost, the seriously hammered, all across the South to to come inside.  A place of safety and nourishment.  It never closes.  It is always, ALWAYS faithful.  Always there FOR YOU.”

Those were the wise words of the late, great Anthony Bourdain, from his Parts Unknown episode where he visited a Waffle House restaurant in Charleston, South Carolina.

The man did so much for broadening people’s views about food, between his brilliant books, like Kitchen Confidential and A Cook’s Tour, and his fascinating food shows, like No Reservations and Parts Unknown.  He encouraged us to experiment and try new things in new places with new people, to step out of our culinary comfort zones, challenge our sensibilities, and open ourselves up to new, potentially life-changing experiences.  As a food blogger, he is one of my greatest influences, in terms of his unique voice (both his writing style and his soothing TV show narration), his curiosity and empathy, and his sense of adventure.

Bourdain knew a good meal when he saw it, whether it was five-star fine dining or some dirty, dangerous dive halfway across the globe.  I always appreciated that he spoke so highly of Waffle House (https://www.wafflehouse.com/), that ubiquitous-yet-humble chain of 24-hour Southern diners, and highlighted it on his show.

I also unironically love Waffle House.  It is practically synonymous with a “greasy spoon,” and sometimes infamous for unsavory late-night antics.  But the truth is, you can get a delicious, hearty, affordable meal there at any time of the day or night, prepared right before your eyes in an open kitchen.  I am lucky enough to live near the best Waffle House location ever — always spotless, fast, and friendly no matter when you show up, with impeccable, satisfying, soul-nourishing food.  Scoff all you want — if you’re still skeptical, that just means you’ve been denying yourself one of the greatest comfort food experiences to be had in the South.

I’ve been composing this Waffle House review and compiling photos for months, over the course of several separate visits with my wife.  But today was Anthony Bourdain’s birthday, so it felt like the right thing to do to go back tonight, to reminisce about the life and legacy of one of the greatest foodies of all, to indulge our senses and think about all the entertainment and education the man provided us over the years.  We were also joined by some members of the Orlando Foodie Forum presented by Tasty Chomps, a Facebook group that has also broadened my culinary horizons and introduced me to some amazing new friends.  It felt right to commune with these fellow foodies and Bourdain fans, and to talk and laugh and share food with them, tonight of all nights.  We learned all the right lessons.

Even if you aren’t familiar with the glory of Waffle House, you may have heard of their flawless hash browns and all the different ways you can order them:

  • Smothered with grilled onions
  • Covered with melted cheese
  • Chunked with grilled smoked ham
  • Diced with grilled tomatoes
  • Peppered with pickled jalapeno peppers
  • Capped with grilled button mushrooms (more for y’all!)
  • Topped with Bert’s Chili
  • Country with sausage gravy

I am perfectly happy to eat my hash browns straight up with ketchup, but I do love them smothered and covered as a special treat.  My wife prefers hers plain, as usual.  Tonight one of our dinner companions ordered hers covered, chunked, and peppered.  (I hope you’re writing this down, I’m gonna test ya later!)
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The All-Star Special is a bargain and also a challenge: fried eggs (you can get them in other styles), accompanied by smothered hash browns (dig the grilled onions) and buttery white toast.  Tonight I was feeling like a big shot, so I got cheese on my eggs with a specific purpose in mind:DSC02279

A picture from an earlier visit, this time with no cheese on the eggs, and thicker grilled and buttered Texas toast, superior to the white toast:
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We both love their very crispy bacon, which is my wife’s go-to breakfast meat at any time of day:20190216_220330_resized

You can choose between bacon, sausage, and ham for this All-Star Special, or pay a slight upcharge for a large cut of rich, salty, bone-in country ham, bursting with far more flavor than the “everyday” ham.  The country ham is my new favorite.  Obviously the texture is totally different, but it always reminds me of prosciutto, one of my favorite foods in the whole world.
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As if that wasn’t enough, the All-Star Special also includes a plain waffle, which I believe is made with Golden Malted waffle and pancake mix, the best commercial mix I’ve ever found.  It isn’t the hardest thing in the world to make waffles or pancakes from scratch at home, but I buy that mix now to try (in vain) to recreate the perfection of a Waffle House waffle.  The outside is always crispy, the inside is always fluffy.  Anyway, if I ordered this one in the photo, it would soon be doused in syrup:DSC02070

Here’s a waffle topped with peanut butter chips, from another visit.  You can also get chocolate chips and even pecans.  They have even offered peach waffles in past summers, which is a pro-tier move from this Atlanta, Georgia-based company.  I’m looking forward to peach waffle season.  20190305_212120_resized

Grits!  Not my favorite, but my wife sure loves ’em.  I’m assuming these are the real deal, as no self-respecting Southerner would make instant grits.20190222_191021_resized

And she turned me onto the grilled, split, soft and buttery biscuits, which she likes instead of toast, with a little butter and jam.  You can also order a biscuit sandwich with eggs, cheese, and the breakfast meat of your choice.
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This is another one of my favorites, the Texas sausage, egg, and cheese melt, on grilled and buttered Texas toast, with added grilled onions.  I like mustard on my eggs, mmmm hmmmm.  Pure breakfast perfection at any time of day (or night), but I hate eating in the morning.  We’re much more likely to go there for dinner.DSC02252

Tonight, another one of my adventurous friends ordered something I’ve never tried before: the new Cheesesteak Melt Hashbrown Bowl, which is pretty self-explanatory: a large order of hash browns covered with melted cheese and topped with cheesesteak and grilled onions.  Everything a growing boy needs, it’s the breakfast of champions, even at 8:30 on a Tuesday night.  DSC02283

But Waffle House is about so much more than just breakfast food!  I actually love their burgers.

This is my standard: the $2 double “original” Angus cheeseburger that comes with two patties, melted cheese, and grilled onions on a grilled, buttered bun, with pickles and a packet of delicious WH Sauce, which is similar to chipotle mayo.  (It is a Heinz product, and I wish they sold it in bottles!)  It’s very much like an old-school diner burger, like the burger you imagine being served at a diner in a Tom Waits song.  It is better than just about any fast food burgers.  DID I MENTION IT IS $2?  It may be the best $2 you’ll ever spend on food.  20190222_190853_resized

Again, a better photo from a different visit.  I think American cheese is the ultimate cheese for burgers and grilled cheese sandwiches, for how nicely it melts.  Yeah, come at me, bro.
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Here’s one adorned with that WH Sauce:DSC02251

And here’s tonight’s burger, pre-WH Saucing, side by side with one of those wondrous waffles.  Don’t worry, they don’t serve them on the same plate, but we had six people at our tiny table, so I was trying to consolidate:DSC02280

One day they were out of burger buns, so I asked if they could serve the burger on grilled Texas toast.  They happily obliged, and I think it was even better — kinda like a patty melt.  Pardon the blurriness.
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My wife swears by Waffle House’s grilled pork chops, always with her beloved hash browns.  These have supplanted eggs and bacon as her standard order, although she still loves the grits, waffles, and biscuits too.  They are surprisingly tender, juicy, flavorful, bone-in pork chops.  Ask for the “seasoning” — it is just a salt and pepper blend, but it adds a unique touch, and they aren’t the same without it.  DSC02254

Chops ‘n’ browns:
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More chops ‘n’ browns:
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And if you decide you want picante sauce for your hash browns, eggs, sandwiches, or burgers, I love that the brand is Senora Jackie’s Casa de Waffle.  This was old news to us, but our table-mates got a real kick out of it.
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Waffle House usually has good sweet iced tea, and I like my iced tea like I like my women: sweet, strong, chillin’, and with lemon.  But usually I’ll get a vanilla Coke or vanilla root beer there, on top of all those other carbs.  They actually squirt real vanilla syrup into the fountain beverage, which makes a nice difference.  I can’t speak for the coffee, since I rarely touch the stuff.

Waffle House restaurants all have another beloved feature: a jukebox, loaded up with pop hits, golden oldies, and a surprising number of novelty songs written ABOUT Waffle HouseFun fact: Waffle House even has its own record label!  I rarely indulge with the jukebox, which is odd, because I love foisting… uh, sharing my musical tastes with others.  But tonight I spared our new friends and the stalwart staff, lest I be tempted to queue up some Tom Jones on repeat.

And one more fun fact about the Waffle House I think you should know: it is often the first business up and running again after hurricanes and other natural disasters!  Because it stays open 24 hours a day, seven days a week, 365 days a year, the Federal Emergency Management Agency (FEMA) refers to the “Waffle House Index” in terms of the severity and impact of the disaster.  According to this transcribed National Public Radio interview, “If a Waffle House is closed because a disaster is bad, [FEMA calls] it red. If they’re open but have a limited menu, that’s yellow… And a completely open, full-menu Waffle House is green.”  A Waffle House spokesman said “If we’re opening up quickly, that’s a good sign that community is going to come back quickly.  If we are on a limited menu, that’s probably because we’re – have some utilities out, so it’s going to take a bit longer for that community to come back.”  So as we edge in those scary Southern summer months that occasionally bring hurricanes, maybe pay as close attention to your local Waffle House as you do to your favorite telegenic weatherperson.

The world is certainly not the same without Anthony Bourdain, and I think about him whenever I try a new dish, a new restaurant, or a new city… and also whenever I end up at my friendly neighborhood Waffle House.  Tonight, over a late dinner with my winsome, wondrous wife — the person I love most in the world — and some really great new foodie friends, Bourdain was on our minds and in our hearts.  That fellowship, the fact that I found my way onto a local food forum on Facebook, the fact that I started this blog just over a year ago and bother writing about food at all — I can trace all of it back to him.  So on his birthday, a year after we lost him, I mourned and celebrated the man, I ate good food with good people, and I thought long and hard about how lucky we all are to be able to do that.

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The New York Adventure Part 6: Katz’s Delicatessen

I promise my wife and I didn’t schlep all the way to New York to just eat Jewish deli food for our tenth anniversary trip, although that remains a huge part of The City’s culture and history, as well as its appeal for both of us.  I might be a secular, non-practicing Jew, but that food fills me with nostalgia for my childhood, as well as for early-to-mid 20th Century Jewish big city experiences I feel and relate to strongly, despite not being born yet.  Does that make sense?

I’ve written before about how food embodies our shared human experiences: our history, our politics, our economics, art, science, even religion.  And while I rarely feel like I fit in anywhere, I feel a sense of belonging to something larger and greater than myself when I nosh on a knish, a bagel with pickled fish, or a pastrami sandwich.  My wife indulges me, and she appreciates the food as well.  It might not feel like as big a deal if we could get all the same food at the same quality level at home, but we can’t, so going to the iconic originals, the legendary landmarks, the places that have survived a century because they’re that damn good, is a big damn deal.

My family was not what you might call “of the travelers.”  My parents, both teachers in the Miami-Dade County Public Schools, were (and still are, in retirement) hard-working, patient, generous, and awesome, but we never took many trips when I was younger.  That’s why when we went to New York in the summer of 1991, it was the most profound and transformative experience of my life thus far.  My dad is from Brooklyn — specifically the East New York neighborhood that hasn’t been gentrified and hipsterized like so many other parts of the borough — so I feel like New York is in my blood, despite never having lived there.

That was a whirlwind trip, indulgent for all of us.  My brother and I had never even flown before.  We stayed near Central Park (and even took a horse-drawn carriage ride through the Park, which I do not recommend), visited family in Brooklyn, took in museums, made a pilgrimage to the legendary comic book store Forbidden Planet (much larger back then than it is now, enough to blow my middle school mind with its two floors).  On top of that, we ate at great Jewish delis of decades past that have long since closed their doors: the Stage Deli, the Carnegie Deli, and Lindy’s in Manhattan, and Grabstein’s in Brooklyn.  Despite everything in the City feeling more decrepit and dangerous back then, it was an awe-inspiring and unforgettable trip that made a huge impact on my life.  I had always romanticized New York from my dad’s stories about growing up, my lifelong obsession with DC and Marvel Comics, and my teenage love affairs with jazz and punk music.  But after seeing, feeling, and tasting it for myself that summer, New York changed me forever.  I desperately wanted to go to NYU for film school, but obviously that never happened.  I spent the next 15+ years fantasizing about a return trip and everything I would do, see, and eat there.

Even though my parents would never consider themselves “foodies” (and often wonder how the hell I ended up like I did), I think our original New York trip sowed the seeds of my own desire for culinary capers and appetizing adventures.  I finally made it back to New York with my wife while we were just dating, and the post-9/11 City felt much cleaner and safer than it did in 1991.  That time we took in my first real Broadway shows and visited maybe the most iconic New York delicatessen of all, Katz’s Delicatessen (https://katzsdelicatessen.com/).  And we returned again, to the City and to Katz’s, for our honeymoon a few years later, in 2009.  Finally, a decade later, we were back once more.

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Katz’s feels chaotic when you’re a laid-back Floridian.  When you go in, you get a ticket, and then you can either get in line with one of the meat cutters behind the counter, or wait for a table with a waiter, who is usually cartoonishly brusque and rude (and yet, strangely charming).  I told my wife to grab an open table outside of the waiters’ section, and I lined up.  As you can see, it’s kind of a free-for-all.  They’ve been doing this for over a hundred years, but could there possibly be a better way to get everyone in and out?DSC02186When you finally get to the front of the line, if you order pastrami, the cutter will cut you a small slice on a plate, for you to sample.  Make sure you have a buck on hand for the customary tip.  Keep in mind, because they hand-slice the meat at Katz’s, it comes out much thicker and juicier than most sandwich shops with thin, machine-sliced pastrami.  Normally I prefer my deli meats sliced thin, but there’s nothing like this.

Anyway, here it is, the finest pastrami sandwich known to man, hand-sliced right in front of me.  I asked for a little fattier, juicier pastrami — none of that lean stuff for us.  A little helpful hint from your friendly neighborhood Saboscrivner: When you’re at Katz’s, pay the $1 upcharge and get your sandwich on a CLUB ROLL, dig me?  The rye bread they use is essentially an edible napkin, because it barely holds up under the weight and greasy juices of the copious amounts of cured and smoked meats.  The club roll is delicious, and it supports the meat and condiments better.  Rye is for suckas.  DSC02183

This was a $23 sandwich, but two healthy, hungry people can easily split it and be satisfied.  I added some of their mustard to my half and even dabbed a bit in a small plastic cup of Russian dressing, meant for their Reubens, but my wife would do no such thing.  DSC02184

Pickles are included.  Just as I did on my previous visit, ten years ago on our honeymoon, I tried both kinds, but just couldn’t get into them.  I am truly trying to develop a taste for pickles, but kosher dills and half-sours just don’t tickle my pickle.  DSC02185

Anyway, leaving is a whole big production, because you have to present your ticket when you leave, then weave through the hangry crowd to get to the front.  But here’s another helpful hint: If you’re paying with a credit card, pay in the back.  We went to the front and waited to check out, only to find out they only accept cash up there.  Rather than force my wife to hustle back through the hungry, hangry hordes, I was lucky I had some sock money on hand (or in sock, to be accurate), so we settled up and escaped.

Katz’s can be an exhausting experience — I definitely wouldn’t go there for a chill, relaxing meal — but there is no better pastrami sandwich to be had in New York, which means there is no better pastrami sandwich to be had anywhere else.

The New York Adventure Part 3: Junior’s

One thing New Yorkers and well-traveled foodies always warn people about is to NEVER EAT IN TIMES SQUARE.  It’s tourist trap central, featuring comically-large, multi-story versions of national and worldwide chain restaurants.  That’s where you have your oversized Olive Garden, your astronomical Applebee’s, your stupendous S’barro (someone once said they have the best pizza in New York!), and I swear we passed some kind of combination prodigious Planet Hollywood and Brobdingnagian Buca Di Beppo.  (“I’M AT THE PLANET HOLLYWOOD!  I’M AT THE BUCA DI BEPPO!  I’M AT THE COMBINATION PLANET HOLLYWOOD AND BUCA DI BEPPO!”)

But when we took a cab down to the Richard Rodgers Theatre to see Hamilton (only the greatest musical of all time!), my wife and I both clocked Junior’s (https://www.juniorscheesecake.com/), another one of those legendary, old-school Jewish New York restaurants.  I was a little surprised to see it, because I thought Junior’s was a Brooklyn thing, and I knew we weren’t going to make it into Brooklyn on this trip.  I barely gave it a second thought, because on the rare times we go to concerts, plays, and stand-up performances at home, my wife is usually too tired to go out for a bite afterwards.  When I lived in Gainesville (go Gators!), I loved going out for food with my friends after a show.  To this day, food always tastes the best to me at night, after doing something fun.

But after being completely blown away by the awesomeness of Hamilton, my wife said she could eat, and we both immediately thought of how close we were to Junior’s.  It turns out there are two separate Junior’s locations in the Times Square/Broadway area, and they’re open late to accommodate the after-show crowd.  Little did we know that we would end up taking in a second Broadway show on this trip, or that we would end up at both Junior’s locations!  I’m so glad we did, though.  Since this was the only restaurant I didn’t research in advance, it ended up being the most pleasant surprise.

This is the 45th Street Junior’s location, at 1515 Broadway.  It looks old, but it was founded in 2006.  (The original location in Brooklyn was founded by Harry Rosen in 1950.)DSC02130

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Like so many of the iconic Jewish delis of decades past, Junior’s served us free cole slaw (good) and dill pickles (meh) for the table.DSC02132

My wife’s chocolate milkshake was good enough to bring anyone to the yard.  Dig that Junior’s glasses have instructions for mixing up the perfect egg cream, with seltzer, milk, and chocolate syrup (go Fox’s U-Bet or go home).dsc02134.jpg

I have to admit, I wasn’t expecting anything special when I ordered onion rings, but I am an onion ring aficionado, this is The Saboscrivner, and we have a little recurring feature on here called

[NEW YORK POLICE SIREN SAMPLE!]

RING THE ALARM!

And these were godly onion rings.  I didn’t know what to expect from their thick batter coatings, but they were crispy-yet-yielding on the outside, and soft on the inside, with a slight sweetness.  If I had to describe them, it was almost like a funnel cake-style batter, or like a really good old-fashioned sour cream cake doughnut, but with a crunchier outer layer — and of course not that sweet.  I’ve never had their equal and doubt I ever will again.DSC02136

This was the combination corned beef and pastrami Reuben sandwich we ordered to share in our post-Hamilton afterglow, and it was a winner.  The rye bread was buttered and lightly grilled to perfection, as opposed to too many Reubens where the bread is toasted hard to the point of being burned, and you can’t even take a bite without the sandwich flopping apart.  Both meats were sliced thin and lean, but this would not be our only pastrami experience on this trip, fear not.  DSC02137They served the Russian dressing on the side, which was great because my wife is always hesitant around sauces and condiments, whereas I generally love them, and I feel like we ended up with more this way.  Needless to say, some of my onion rings took a dip.

And finally, the piece de resistance — a slice of Junior’s famous blueberry cheesecake.  We both love cheesecake, and we both agreed this was the best cheesecake of our little lives — so much better than Florida mainstay Publix, and streets ahead of the Cheesecake Factory.  It was perfect in every way, to the point where I almost feel guilty posting this pic and raving about it, knowing my dozens of readers (baker’s dozens?) can’t just pop off to Junior’s to score a slice for themselves.  DSC02138

Our last day in New York, we realized we didn’t have any set plans for the evening, so we decided to see Chicago, a musical we had never seen live before.  We love the 2002 Best Picture-winning movie, though.  Since the Chicago revival is the longest continuously-running show in Broadway history (since 1996), it didn’t have the hype that Hamilton did, and were were lucky to score excellent and affordable fifth-row orchestra tickets.  It razzle-dazzled us, especially Desi Oakley, whose adorably sexy and hilarious lead performance as coquettish murderess Roxie Hart, blew away the A-list actress from the award-winning film.  Plus, we’ve been digging Fosse/Verdon, the FX miniseries about the mercurial director-choreographer and his dancer-actress-muse, and they aired their making-of-Chicago episode mere days before our New York arrival.  Call it fate, call it luck, call it karma, but I believe that everything happens for a reason!

Our luck just kept improving, because the Ambassador Theatre, where we saw Chicago, is right next to the other Times Square-area Junior’s location, 1626 Broadway at 49th Street, which opened in the summer of 2017.  And after how much we loved it the previous night, my wife was more than up for an encore performance.  This one featured the mid-century “space-age” design I love so much, that was so popular from the postwar years into the early 1960s.  It was cool to see this new version of the rotating “Junior’s” sign that the original location in Brooklyn has.  DSC02175

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My wife ordered something I probably never would have gone with, but it knocked our proverbial socks off: a brisket sandwich served on crispy-fried potato latkes, served with au jus and some of the freshest, chunkiest applesauce ever.  This thing was huge!  The brisket was pretty good (we’re both too used to smoked barbecued brisket, and this could have been improved by being a little fattier), but the latkes (AKA potato pancakes, goys and girls) were among the best we’ve ever had.  And yes, you eat them with applesauce.  DSC02180

I spend so much of my life thinking “What am I, chopped liver?” that along the way I became a big fan of the stuff.  I had yet to try chopped liver at any of our other NYC deli destinations, so tonight was the big night.  It came served simply, two big scoops with some thin slices of bread, which could have been toasted or grilled to hold up better to the weight and creamy richness of the chopped liver.  And as much as I love onions, raw red onion is a little much for me, so I left those alone.  DSC02181

I asked my wife if we were going to indulge in another slice of Junior’s heavenly cheesecake, but she was already enchanted by seeing a slice of red velvet cake being walked out to a nearby table.  She loves red velvet cake far more than I do, but hey, anniversary trip, and who am I to stand in the way of her continuing good times?  She loved it, and even I liked the bite I had.  Fear not, fearless readers — even the two of us, together at this late hour, couldn’t finish the whole supersized slice.  DSC02182

So that was Junior’s.  I hadn’t planned it into our schedule at all, but fate intervened, and we ended up there twice — two different nights, two separate locations.  And Times Square or not, tourist trap or not, everything we ordered transcended our expectations.

And here’s a helpful hint from your old pal The Saboscrivner: Orlando denizens, you CAN treat yo’selves to Junior’s cheesecake locally, at Pickles Deli in Longwood, on State Road 434 right off Exit 94.  They ship it in from New York and serve plain, raspberry swirl, chocolate “skyscraper,” and carrot cake “skyscraper” cheesecakes by the slice.  So forget the Factory and try Junior’s for yourselves.  Plus, Pickles is pretty great too.  Expect a review at some point this summer!

The New York Adventure Part 2: Veselka

On our first evening in New York City in ten years, we absolutely had to make a pilgrimage to The Strand, the four-floor bookstore that puts most other bookstores to shame.  We went there on our honeymoon back in 2009, and it seemed even larger this time, with a better selection.  After browsing for a while, marveling (no pun intended) at how their graphic novel selection had grown over the last decade, and buying my wife some books, I knew where we had to go for dinner.  After a Lyft ride we unexpectedly shared with another commuter (who seemed as surprised as we did), we ended up where we were supposed to be:

Veselka (https://www.veselka.com/), the 65-year-old Ukrainian restaurant I’ve wanted to visit since Louis C.K. took his TV daughters there for a late-night breakfast in the first season of Louie, before we knew what we now know about Louis C.K..  It was also one of Anthony Bourdain’s stops in his heartbreaking final episode of Parts Unknown, set in the East Village and Lower East Side.  It’s a counterculture hangout favored by local luminaries and celebrities for many decades, a place that radiates cool without trying to be cool at all.

Veselka is an East Village institution, a diner that opened in 1954 and has been open 24 hours a day, seven days a week since 1990.  The menu boasts American breakfast, lunch, and dinner classics as well as traditional Ukrainian specialties, which I figured I would stick to.  They also serve beer and wine.  Here are some of the specials of the week:DSC02111

My wife and I both love pierogies, and Veselka is pierogi paradise.  You can get them boiled or fried, and we opted for fried.  They have several varieties, so we went for a platter of four different ones: meat, potato, cheese, and truffle and mushroom (that one was all her).  Each one was better than the last, but I think we agreed the cheese one was the best, with a subtly sweet, creamy, farmer’s cheese filling.  The pierogies came garnished with applesauce, sour cream, and my beloved caramelized onions.  We didn’t expect that they would be crispy and bubbly on the outside, like old-school McDonald’s fried apple pies, since most pierogies I’ve had are sauteed in a pan with butter.  These were better than either of us could have imagined!DSC02104

My wife ordered chicken schnitzel, a breaded chicken breast cutlet that came with two sides.  She went safe, with fries and egg noodles, although it was a little disappointing the egg noodles didn’t come with butter.  They were just plain!DSC02105DSC02108

I had a hard time deciding, but since a lot of the Ukrainian specialties included mushrooms, I ultimately chose bigos, a hearty Eastern European dish I first tried many years ago at Hubert’s Polish Kitchen, a restaurant at the North Market in Columbus, Ohio, when there was snow on the ground.  It’s a salty, sweet, and sour sauerkraut-based stew that also includes kielbasa sausage, roast pork, and onions, and it is absolutely delicious, even in May.  I should learn to make this at home, I like it so much.  DSC02109

One of my sides was really creamy potato salad, loaded with dill and carrots, that worked well cutting the richness and saltiness of the bigos stew.DSC02110

And because I know my wife always loves it, I also ordered kasha, roasted and boiled buckwheat (O-TAY!), a traditional Jewish side dish often served with bowtie pasta (kasha varnishkes).  My mom used to make it a lot, when we were kids.  I think kasha is just okay, but my wife seemed to like Veselka’s version a lot.  We had no idea how huge the portions would be, so we had to help each other with all of this food.  DSC02106

My wife wasn’t blown away by her honey mint ginger iced tea.  It sounded refreshing, but it had a fierce gingery bite.  dsc02102-1.jpg

I, on the other hand, loved my vanilla egg cream, a sweet drink that contains neither eggs nor cream.  The chocolate egg cream, the much more common variety, is a classic old-timey Jewish New York beverage, made by stirring together seltzer, milk, and Fox’s U-Bet chocolate syrup.  Accept no substitutes.  Florida followers, you can find Fox’s U-Bet at most Publix stores, and it’s far superior to any other commercial chocolate syrups.  We always keep a bottle in the fridge for occasional egg creams.  They are like a dessert that also helps with digestion!  (Altacocker alert!)  But I had never even seen a vanilla egg cream before, and I’m glad I went for it.  I love vanilla-flavored anything, but the kitchen is the only room I like things to be vanilla in, if you know what I’m sayin’.dsc02103-1.jpg

And for dessert, we shared fresh blueberry pierogies, drizzled with sour cream.  These weren’t the crispy fried pierogies from earlier in our meal, and we were a little surprised they contained actual whole blueberries, lightly warmed during the cooking process, rather than blueberry compote or preserves that we expected.  They were tasty, but I might have preferred the crispy fried exterior and sweeter blueberry compote filling.  DSC02112

If I lived in the East Village, I would probably be a regular at Veselka.  This was our first experience with any Ukrainian food, although I sure love Polish food and miss Polonia, the Polish restaurant that used to operate near my old apartment in Longwood (one of Orlando’s countless suburbs).  But most importantly, I love all the history and atmosphere at these classic New York eateries, the places that have been around for decades and stay open late.  They are primo people-watching spots, and you can tell multiple generations have shared delicious meals and happy memories there, and they’ve also survived some shit there.  Very few restaurants in the Orlando area have been around this long, but whenever a place lasts this many decades, you know they’re doing a lot right.  Veselka definitely is.