Wafels & Dinges brought the Liège wafel to New York in 2007, when Thomas DeGeest left IBM, bought a raggedy 1968 Chevy truck, painted it yellow and parked it in SoHo. Unlike the batter-based “Belgian waffle” Americans know, the Liège is made from dough studded with Belgian pearl sugar that bursts and caramelizes on the iron. It gets topped with “dinges” — Belgian slang for whatchamacallits — including their own spekuloos spread, Belgian chocolate fudge and dulce de leche. Winner of the 2009 Vendy Award for Best Dessert in New York City, and the truck that beat Bobby Flay on Throwdown.
Minimums vary by event date, location, and menu. Most catered events work best at around 40+ guests, but tell us about your event and we'll confirm what works — smaller groups can often be paired with another truck or a simplified menu.
2–4 weeks ahead is comfortable for most dates. Spring and summer weekends book up fastest — if your date is firm, reach out early and we'll hold the truck while we finalize details.
Yes. Packages can be adjusted for your group, including dietary accommodations. Your FTOTM coordinator handles the menu details with the truck so you don't have to.
One coordinator, one quote, full permits and insurance. Tell us your date, location, and headcount — proposal back in under 4 hours.
or call (201) 208-2682
