Greer's OC

Dining

Bruxie Opens in Old Towne Orange

11.08.10

By Greer Wylder

If you’ve ever been to the South you’ve either been to or driven past a Waffle House—the beloved diner is know for its southern hospitality and quick, hot, easy meals. Bruxie, which is opening today in Old Towne Orange, would be a Waffle House gone gourmet. It’s a concept unlike anything we’ve seen—as if waffles are the sixth food group. Think waffles for all meals: breakfast, lunch and dinner, dessert, mid-day snack or late-night treat.

Bruxie is serving more than a dozen sweet and savory gourmet waffle sandwiches. The menu offers two types of Belgian waffles: the Brussels waffle, light and crispy in texture; and the Liege waffle, a more dense, sweet, with Belgian-pearl sugar baked into it.

To satisfy the sweet tooth, Bruxie offers several sweet waffles, including S’mores with toasted marshmallows, drizzled with rich Belgian chocolate.

Other waffles including bacon, egg and cheddar; prosciutto and Gruyere; smoked salmon and dill cream cheese, sun-dried tomatoes and goat cheese; buttermilk fried chicken and waffle; and sweet waffles including fruit and cream; PB and J; Nutella and bananas; and lemon cream and berries.

Also available are old-fashioned cane sugar sodas custom made for Bruxie in OC, freshly brewed Peet’s Coffee and Tea, soft-serve frozen custard (in homage to Dairy Treet, the 61-year-old business formerly in the same location) shakes, sundaes and floats. Nothing on the menu exceeds $8.

It’s opening today at 11 a.m., then at 7 a.m. to 9 p.m. daily. 292 N. Glassell Street (at Palm Avenue) in Old Towne Orange.

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20qs

Ina Garten

11.05.10

1. If you had to begin a different career, what would you do?
I’d like to be an architect, but I would worry too much about the clients, so I guess I would be a real estate developer.

2. What’s your most prized possession?
My photographer Quentin Bacon took a 180-degree shot, a view from my Paris apartment. I just adore it.

3. Favorite drink?
A homemade whiskey sour, the recipe is in my “At Home” book.

4. Fantasy purchase?
A private jet. It would be nice, but I never will have one.

5. What’s next on your “to do” list?
It’s my book tour. Every two years I publish a book.

6. Biggest regret?
Not starting to write cookbooks until I was 50.

7. What was the best day of your life?
Last week in Paris, with my husband.

8. Secret most people don’t know about you?
It’s still very hard for me to talk the camera, it never gets easier.

9. Cause that you’re most interested/involved in?
An organization in New York called the Innocence Project, that investigates cases of people who were wrongly accused, many times their DNA exonerates them.

10. What do you do to relax?
I cook. I invite friends over to cook for them.

11. Where haven’t you been that you’re dying to go?
Just last week I was talking about Greece. I’ve never been, and it sounds divine. And I just love Greek food.

12. What’s your biggest fear?
Bad things happening to my friends and husband.

13. What’s next for you?
To just keep doing what I’m doing. I just love to wake up every morning, I get excited about testing new recipes.

14. Biggest accomplishment?
Having a television show. I never thought that I could do it. Thankfully, the Food Network pushed me and encouraged me.

15. Favorite vacation spot?
Paris, the West Bank.

16. What character in a book or movie do you most identify with?
Meryl Streep playing Julia Child in “Julie and Julia”. Maybe I don’t identify with her, but I’m certainly inspired by her.

17. Favorite books?
Malcolm Gladwell’s books; he’s really smart and interesting. I like the way he talks about what we look at everyday, and takes another look at it.

18. Biggest influence on your life?
My husband Jeffrey. He’s my business adviser, very supportive, and he never tells me what to do. He quietly advises me.

19. Favorite artist?
John Singer Sargent.

20. What is your biggest extravagance?
Buying really good ingredients for cooking-the best quality. For instance, white truffles on New Year’s Eve, French cheeses, Cipriana pasta. It really makes a difference.

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