NYC: Disguised as Breakfast, Dessert Served for Lunch

TRUCK STOP Kathleen Peer, left, and Laura Kobelski.

By Diane Cardwell |

TRUCK STOP Kathleen Peer, left, and Laura Kobelski.

As spring rapidly becomes summer, the lines have been growing longer at the city’s food trucks, an ever-expanding collection of mobile options — food court meets convoy — that neatly satisfies the New York demand for convenience and variety. The taxicab-yellow Wafels and Dinges truck, which has trolled the streets since 2007, has become a mainstay. Offering a variety of Belgian waffles with sweet or savory toppings, the truck — its owners also have four carts and opened their first stationary outpost on Friday in Seaside Heights, N.J. — attracts a mix of repeat customers and passers-by intrigued by the novelty. On Wednesday, along Hanover Square near Water Street in the financial district, as a group of men ogled passing women and talked on cellphones, two co-workers asked for recommendations and discussed the notion of breakfast at lunch. 

AT THE TRUCK Kathleen Peer, an auditor, and Laura Kobelski, a program support assistant, at the United States Department of Education.

IN THE BOXES A WMD (waffle of massive deliciousness) with speculaas (a Belgian cookie), whipped cream, nuts, strawberries, bananas and chocolate sauce ($7) for Ms. Kobelski; waffle with pulled pork ($8.50) for Ms. Peer.

WHY THEY CAME The two work together — Ms. Peer lives in Boston but has been in town for about a month working on an audit — and were on their way to a restaurant when they noticed the truck; Ms. Kobelski had heard about Wafels and Dinges and had been wanting to try it.

WHAT THEY TALKED ABOUT “Eating all that sweet stuff,” Ms. Kobelski, who lives in Bayonne, N.J., said. “I’m eating a month’s worth of dessert for lunch,” she said, laughing. “I won’t have anything else until dinner.”