Yeah, I Ate That

Bruxie Waffles Around With Banh Mi This Sunday

According to some calendars, this Sunday is National Waffle Day, which doesn't mean you get to be indecisive for 24 hours -- it just means purveyors of disks of dented dough get free advertising once a year. Bruxie, the sandwich joint that had the wisdom to substitute Belgian waffles for bread in anticipation of this national day of waffling, already has quite a few culinary car crashes on its menu -- my favorite being the green eggs and ham, in which arugula pesto is slathered onto a thinner, more savory Liege-style version of a traditional sweet and cakey Belgian waffle. For one day only, though, (you guessed it, on National Waffle Day), Bruxie will be offering a pork belly banh mi waffle sandwich.

See also: Conquering Stage Fright at the New York Deli News

So, no -- I haven't eaten this yet, but I plan to, because anything culinary that takes a circuitous global route to get to my mouth automatically garners my attention. Banh mi may have been invented when one of those French guys who rides his bike encumbered with jousting-pole-sized baguettes collided with a pho street vendor, but Bruxie sends the sandwich through Belgium (and then on to Bruxie's home in Orange County, California) for a little custom work.

The end result is a "bold fold" -- as the company calls it -- stuffed with roast pork belly, pickled veggies and fresh cilantro, drizzled with spiced cola BBQ sauce, something that could either bring out the meaty flavors of the pork or a bring on a case of the day-long jitters, depending on the dosage.

I'll be bellying to the front of the line for this Belgo-Vietnamese taco-shaped wonder, so lead, follow or get out of the way. I'll be the guy with the arugula pesto stains on his shirt from last weekend, when I was celebrating National Arugula Pesto day.

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Mark Antonation is the former Westword Food & Drink Editor. In 2018, he was named Outstanding Media Professional by the Colorado Restaurant Association; he's now with the Colorado Restaurant Foundation.
Contact: Mark Antonation