Hi,

For those traveling east on I80 through Ohio, there are Waffle Houses at exits 226 and 234 on the eastern edge of Ohio. This is the eastern edge of Ohio in a small zone not controlled by the tollway.

Regards,

stevez wrote:Next time you're anywhere near Decatur, GA, call ahead and make an appointment to see the Waffle House Museum.

Hours: Monday, Wednesday, Friday

*By Appointment Only*

Having spent two years of my life [college] in Covington, Georgia and the next three in/near Decatur, why have I never known about this?

Also, in Covington WaHo was the only place open at the late hours that college students like to go out and eat. I remember one specifically that had a waitress named Ruthless. I used to always get hash browns, never even thinking of ordering waffles at a place called Waffle House before maybe a year of partaking in late night excursions there. Finally I did once, and enjoyed them.

At a time when most breakfast places have gone over to some rendition of awful, frozen, so-called 'home fries', Waffle House *continues* to do a great job with genuine, authentic, hash-house hash browns. For this, I will ever respect them. And, from time-to-time, call upon their services.

Geo

Hi,

I learned Waffle House policy of 24-hour service is underlined by their having no locks on the front door. There is no allowance for closing the restaurant.

Regards,

When our family took a road trip through Mississippi and Louisana, we played a car game with our toddlers. We played "spot the Waffle House" and counted over 20-most off of every exit ramp. A year or so later there was something on TV that showed the ubiquitous yellow and black Waffle House sign and my eldest girl yelled "Waffle House!". Never stopped in one.

Waffle House may have been the worst restaurant experience I've ever had. This past weekend I was in Nashville, Tennessee for a Photography convention. During my stay a friend mentions Waffle House as a life long love. I take her word for it and go on the journey.

The short story of me and my disgust for Waffle House begins. I feel sick even typing this and I rarely complain about food or service. I'll just say that the service was lazy, inattentive and rude. The food was also poor because of it. I ordered a large meal including; waffles, eggs, bacon, hash browns, toast etc. I got my eggs, bacon, hashbrowns and toast in a timely matter with the bacon being overcooked to the point where it crumbles like bacon bits and the eggs cooks just so that they'd slide out of the pan in one piece. I ordered over easy liking mine to be runny but my friends had each ordered over medium and well and each also had gotten easy. The hashbrowns luckily were the only good part of the meal. I get done eating the majority of the meal when finally a friend asks 'are the waffles still coming?' politely to the waitress who then realizes she has to wait 30 seconds before she can smoke the cigarette already in her hand. Without apologizing she says ' oh yeah, they'll be up in a bit'. What came out of that iron can not be shown on this website in front of 'foodies'. What I received was no better then slightly microwaved waffle batter. Totally inedible, still luke warm, no color waffle batter on a plate. At that point I had had enough and paid my meal with the standard 20% tip to leave before I lost my cool. It's going to take a lot to talk me back into a Waffle House after messing up breakfast, my favorite getaway.

So thank you Hashbrown House (because that's the only thing you can do well), I'm $11 and a couple more pounds down at the moment.

Waffle House has always been a place I've liked eating at. Even though I may've had 1-2 bad meals ever from going to many over the years, I'll gladly take it over Denny's or IHOP(both, and moreso Denny's, are on a lower level than WaHo, the adapted name from my friends I call Waffle House by). The hash browns are so infamous, they even have a lingo for how to order them(look on the lower left corner of this menu, if you've always wondered what all the terms mean):

http://www.wafflehouse.com/pdf_files/WH ... _PRICE.pdf

I was reading from the 2010 program list from Culinary Historians of Atlanta to learn there is a Waffle House Museum:

Waffle House Museum
Avondale Estates, GA
http://www.wafflehouse.com/museum.asp

Yet another reason to hit the road and go south sometime.

Regards,

Cathy2 wrote:I was reading from the 2010 program list from Culinary Historians of Atlanta to learn there is a Waffle House Museum:

Waffle House Museum
Avondale Estates, GA
http://www.wafflehouse.com/museum.asp

Yet another reason to hit the road and go south sometime.

Regards,

I guess having a link to the Waffle House Museum posted almost a year ago in this very thread doesn't count.

Steve!

Life is circular and obviously I forgot!

Waffle House began in Atlanta in the 1940s as a single diner. Recently, the company fixed up the original diner, which has been closed for years, just like it was way back when. It's open by appointment only.

Regards,

i have been to a few diff. waffle house's ,mostly at about 3 or 4 in the am . it's good at the time your there but , not so good latter

Went to the Waffle House near KC Int'l today at 10AM. Line out the door, 15-20 min wait. Sigh, I was *really* looking forward to some extra-crispy hash browns to hold me over on my flight back to Montréal....

Geo

Hi,

Ohio tollway exit 59 (western edge of Ohio), location of a Waffle House less than half a mile away. Also location of the cheapest gas observed on this trip: $3.12 per gallon.

I brought my sister who asked about the front door locks. The staff has no keys to these doors, though they can lock them from the inside. Ha, I told her this before we left the car.

My sister asked if the hashbrown potatoes were precooked. I fully expected a yes to this, though I did not expect their explanation: Their potatoes arrive dehydrated. Once water is added, it takes a few hours to absorb causing them to fluff up. I expected to hear they were frozen, never thought about dehydration.

Sometimes believing you already know the answer, you never think to ask a question. Live and learn or just bring my sister along to ask questions I never thought to ask.

Regards,

That is really, really clever, C2!

All the problems they do NOT have: keeping the stuff frozen, keeping the freezers running, shipping it frozen, etc. All of that is alleviated with dehydrated 'taters, plus their storage shelf space is cut by enormous amounts. Needless to say, I've gained some respect for dehydrated hash browns! I *love* WH's hash browns!

Geo

Cathy2 wrote:My sister asked if the hashbrown potatoes were precooked. I fully expected a yes to this, though I did not expect their explanation: Their potatoes arrive dehydrated. Once water is added, it takes a few hours to absorb causing them to fluff up. I expected to hear they were frozen, never thought about dehydration.

I recently bought a pint milk carton-sized container of dehydrated hash browns (actually two, there was a BOGO sale), for taking on a camping trip. We ended up not using them, and I rehydrated one yesterday for breakfast (only made half). After 12 minutes of soaking in hot (from the tap) water, they do indeed resemble real potato shreds, perhaps a bit less sticky and starchy. They fried up nicely, with a little more than the 2 Tbs oil they recommend, but I like to re-hash my browns, so there's more crisp throughout, and not so much white 'merely cooked' potato. I also added some onion and powdered chimayo chile, then cracked a couple eggs on top and added some water and covered to steam-cook them (the eggs, that is).

I'd consider them a perfectly acceptable substitute for fresh or frozen spuds, with my only misgiving being the presence of preservatives.

I also tried one of those milk-carton-sized containers of dehydrated hash browns, given to me by a neighbor who highly recommended them. I thought they were very good. Looking forward to finding them again and adding some things like sautéed onions and bell peppers to them.

yeah, this meal (waffle, hash browns, 2 eggs, cinnamon toast, sausage patties)- $6.89 @ Waffle House in(around) Indianapolis made for a nice night cap:



Kind of bummed we didnt go back a few hours later for another round during typical breakfast hours.

That looks about good enough to start my day with Jim...and, btw...how are you not MY size with all your food adventures??

D.G.Sullivan wrote:That looks about good enough to start my day with Jim...and, btw...how are you not MY size with all your food adventures??

lol.

guessing luck/genes.

I did have to adjust my diet(alcohol intake) a couple years ago or I would be well over 200 lbs vs the 170ish I dropped back to when I cut back on the brown liquor - now typically only on the weekends.

Waffle House Shows Atlanta How to Handle a Snowstorm

http://boss.blogs.nytimes.com/2014/02/1 ... gs&hp&_r=0

Anthony Lamas’ Waffle House ‘stage’ proves challenge of short-order cooking

Continuing education for modern-day chefs is the stage (pronounced “staahzgh” or something like that; just make it sound Frenchy-cool), where one commits to observe and cook for free at someone else’s restaurant with the goal of broadening one’s culinary horizons.

In the industry, it’s a privilege, and most chefs aim to get on at famous spots such as The French Laundry, Le Bernardin, Alma De Cuba and others.

Anthony Lamas? He’s staging at a Louisville Waffle House.

And the chef-co-owner of Seviche is loving it, learning far more than he expected.
...

Cathy2 wrote:Anthony Lamas’ Waffle House ‘stage’ proves challenge of short-order cooking

Thanks for posting this, Cathy. One of the reasons I love Waffle House is watching the cooks. They are masters. Anthony Lamas notes that:

"It’s the hardest type of cooking I’ve ever done, and they’re knocking it out on a little flattop and two burners all day long,” he says. “I have mad respect for them."

The GP wrote:

Cathy2 wrote:Anthony Lamas’ Waffle House ‘stage’ proves challenge of short-order cooking

Thanks for posting this, Cathy. One of the reasons I love Waffle House is watching the cooks. They are masters. Anthony Lamas notes that:

"It’s the hardest type of cooking I’ve ever done, and they’re knocking it out on a little flattop and two burners all day long,” he says. “I have mad respect for them."

Now I want Waffle House! That is a chain I could welcome in downtown Chicago!

My brother took me to the Daytona 500 this year and we stopped at Waffle House very early in the AM on our way ... the perfect launch to the day! hash browns galore!

My nearest WH is 222 miles away, in NE Pennsylvania....

Geo

Hmmmmmm....my tastes have changed. What was once a treat (stop at the Waffle House) is no more. Last time I went the waffle was floppy, I forgot they use American cheese (I hate the stuff) and smoking seemed to be acceptable in the place. Won't be going back.

My tastes for hash browns (extra crispy), patty sausage and eggs over easy haven't matured, razbry, so I still love the place!

Geo

Geo wrote:My tastes for hash browns (extra crispy), patty sausage and eggs over easy haven't matured, razbry, so I still love the place!

Geo

Agreed!

As for smoking, it really depends on the laws of the region. After Illinois banned smoking, I walked into a restaurant in Indiana. I had to remind myself I was not in Illinois anymore. I think Indiana now bans smoking, too.

I understand in some places downstate Illinois, it is possible to walk into a local watering hole where smoking happens.

razbry wrote:Hmmmmmm....my tastes have changed. What was once a treat (stop at the Waffle House) is no more. Last time I went the waffle was floppy, I forgot they use American cheese (I hate the stuff) and smoking seemed to be acceptable in the place. Won't be going back.

When it comes to Waffle House, it really depends on the skill of the fry cook. I've had some extra horrendous meals at Waffle Houses, and, of course, some good ones, too. They are quite variable.

I find Waffle House as much fun for people-watching than for eating. I'm not a huge fan of their waffles, but I'll eat them occasionally. I'm pretty much double hash browns smothered crispy, bacon (very thin and they cook it with a press, so very crunchy), and grits if they're busy or else old-school raisin toast.

I can think of four locations where the first Waffle House in Chicagoland would go well based on truck traffic and local volume.
1. Rosemont (but rents may be too high)
2. I-80/94 at Route 83 near the Indiana border
3. I-80 at I-55 outside of Joliet
4. I-55 at Route 83 in Bolingbrook