No One Said Your Waffle Couldn't Be a Sundae, Too
January 8, 2019
Chef Kevin Tien of Washington D.C.’s Himitsu is what we call a bonafide Waffle Enthusiast. His tender memories of all-day breakfasts at his college cafeteria mean that now, as an adult human with a wicked sweet tooth and a full kitchen at his disposal, you’d better believe he’s prepared to take his beloved morning waffle to dessert heights: sautéed apples, salted caramel, and of course, a fluffy, generous peak of Reddi-Wip. Because who eats waffles without it?
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