Flavour of the Week: Belgian Waffle at Drizzle

So, a couple of weeks ago, I saw a dietitian, and we talked about a concept called “portion control.”

And then I went to Drizzle.

(I am supposed to have a follow-up meeting with the dietitian to talk about something called “progress.” Here’s to hoping that she doesn’t look at the Edify site.)

You’ll find Drizzle in Old Strathcona, a couple of doors down from NDP leader Rachel Notley’s office. It has different kinds of Belgian chocolate sauces (or “drizzles,” hence the name of the place) that are used in sundaes, dipped cones or, the granddaddy of them all, the Belgian waffle.

Walk into Drizzle, and you’ll see a large menu board. On the left side are the sundaes. On the bottom is a list of the toppings. On the right are the dipped cone flavours. But in the middle, in bigger type, is the Belgian waffle. Daring you to try it. It’s screaming “there’s no way you can avoid looking at me,” as if that person you have a secret crush on sits close to you in the food court.

So, I went in. Four wads of dough are placed in the waffle iron. Four warm mini waffles come out. Soft cream is served in a separate container, and then there’s a serving of whipped cream. All of it is covered in Belgian milk chocolate sauce and icing sugar.

This is like a waffle breakfast, if I asked my 10-year-old daughter to create her idea of the perfect brunch. The chocolate sauce is rich, dare I say, luxurious? The waffles are pillowy, and there’s just so much going on here. It’s hard for anyone to say that a soft-serve treat is BTDQ*, but this one just might have done it.

Sigh. Portion control.

* BTDQ = Better than Dairy Queen (the admission that, despite how much you love a soft-serve frozen treat, it’s rare to find one that triggers that mix of nostalgia and decadence like DQ).