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Dec 18, 2013

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The waffle at Duo (72 Madison Ave.) is made with baked-in Fontina cheese topped with a lightly poached egg and finished off with heavy cream and béchamel gravy with sausage ($15). Tamara Beckwith

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The chicken, honey, tomato and feta waffle at Waffle & Wolf (413 Graham Ave., Brooklyn) takes a cue from Dutch waffles, which are folded in half like tacos and then everything is built inside ($8.50). Alex Troesch

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The waffle at Marc Forgione (134 Reade St.) features quail, “which is more tender and delicate than fried chicken,” notes chef and owner Marc Forgione. “Our maple syrup is spiked with bourbon and thinned out with a little dark poultry stock. The butter is made with parsley, shallots and chives.” It’s $14. Alex Troesch

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The honey-glazed pork belly waffles at Spot Bar (13 St. Marks Place) are inspired by wintertime. “This is when comford food begins,” says chef Ian Chalermkittichai, and “what better way to open a new restaurant then with waffles on the menu?” It’s $8.50. Zandy Mangold

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The blue ribbon fried chicken waffle at R Lounge (714 Seventh Ave.) features macaroni and cheese baked inside the waffle ($15). Jonathan Baskin

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