Belgian waffle and crêpe lovers rejoice! Belgian native Jean-François Flechet opened Taste of Belgium this weekend at the south end of the North Market. The tale of how Jean-François came to be a waffle-maker is as intriguing as his crispy caramelized waffles are delectable.

Jean-François moved to the United States more than a decade ago to pursue a doctorate in Economics at the University of Pennsylvania. He eventually ended up in Cincinnati working for a market research company. After working for 5 years and receiving his green card he decided to start his own enterprise developing a vending machine that dispensed hot food. He was back at home visiting family in Belgium and attending a trade show when he was enticed by the familiar smell of Liège waffles. He discovered an older gentleman baking up fresh waffles according to a family tradition some hundred-plus years old. Jean-François was mesmerized by the process, struck up a rapport with the man and was invited to visit the production facility a few days later in Brussels. Convinced by what he learned (and tasted) Jean- François immediately purchased one of the (120 pound!) waffle irons to bring back to the United States with him and so began his foray into waffledom. 

Jean-François’ brother had to ship the contraption to Cincinnati via freight when the airline would not permit him to bring it aboard (too heavy), another friend lent his electrician’s acumen to convert the machine to function on America’s 110 volt system and acquaintance Jean-Robert de Cavel (of Maisonette and Pigall’s fame) provided kitchen space early in the venture for the creation of the specialized waffle dough.  Jean-François began baking in the Findlay Market at the back of a fruit and vegetable store. “I set up the waffle iron on a counter where they had been making coffee and there I was making waffles surrounded by zucchini and tomatoes!” recounts Jean-François of his inaugural stint at the public market. 

In January of 2008 Taste of Belgium graduated to its own space in the Findlay Market and now Jean-François has opened his second venture in Columbus’ North Market. In addition to Liège style waffles Taste of Belgium features savory and sweet crêpes, salads and an espresso bar. Liège style waffles are popular street food in Europe. The Liège waffle dough is sweeter and denser than the typical Belgian style waffles we are familiar with in the United States. They have an intense vanilla flavor and cooking in the specialized cast iron press produces a crunchy caramelized exterior. In Europe they are served wrapped in paper to go, no utensils necessary!  

The Belgian style savory crêpes are made with buckwheat flour and beer (the Belgian twist). Combinations include traditional: egg, ham and Gruyere; Italian: egg, cappicola and provolone; vegetarian: roasted red pepper, goat cheese, baby spinach and balsamic glaze; and salmon: smoked salmon, red onion, crème fraiche and chives. The sweet varieties (buckwheat omitted) include fruits and chocolate, banana and Nutella, caramel au beurre salé (lightly salted French caramel) and lavender sugar with freshly squeezed lemon. A special crêpe of the week and seasonal varieties will be added to the menu as fitting. 

Taste of Belgium’s espresso-based beverages are made with coffee provided by the Coffee Emporium. Operating since the early 1970s Coffee Emporium is the oldest coffee house in Cincinnati and possibly Ohio. The roasters at Coffee Emporium go “straight to the origin” to procure their coffee beans. “They just visited Guatemala and they’re headed to Ethiopia next. They are more fair than fair trade!” declares Jean-François. 

The next time you are in the North Market, stop by Taste of Belgium and savor the pastry that made Belgian royalty swoon.

When one is at the North Market daily (like me) occasionally it takes a little break to see things with fresh eyes. I was fortunate enough to have a some time off after Christmas and when I returned I was delighted to see that a handful of our merchants had made a few of those subtle changes that keep the Market fresh and exciting.

A new layout at Market Blooms as always emphasizes their signature hand-tied bouquets

A superior selection of cards from sentimental to laugh-out-loud hilarious.

New counters and great graphics liven up the Pastaria in 2009!

Dear Loyal Friends and Customers,

Better Earth in the North Market has supported and featured the work of local artists in Central Ohio for many years. One of our favorites is local craftsman and “legend” Robert Eickholt. Robert has been one of Columbus’ “stars” in the glassblowing community since 1978. His studio has nurtured numerous protégés and apprentices and his work has been featured in galleries both locally and nationally.

In Thanksgiving 2008 Robert Eickholt closed his doors and is no longer producing his beautiful blown glass. As a tribute to this outstanding artist and as an opportunity for glass lovers and collectors, Better Earth has purchased and will feature many final run pieces of glass from his final selection. Paperweights, vases, one-of-a-kind artist samples and more will be sold at Better Earth until our supply is gone. So please, stop in, take a look, admire and maybe even purchase a piece of one of Columbus’ native son’s beautiful works of art.

Warmest Regards, Dareen Wearstler at Better Earth

Barry’s New York Deli has undergone a dramatic renovation. The updated space is bright with a mustard yellow background and red décor accents with black and white checkerboard trim. You would barely recognize the place from the former stall, but the food is just as authentic New York as ever. A complete overhaul resulted in building a new kitchen,. There are also completely new counters and fixtures and a “grab and go” case has been added.

Overall the menu still includes Barry’s classic items like Matzo Ball Soup, his signature stacked Deli Sandwiches and his Famous Reubens. Updates to the menu include a host of salads from a House Salad on Mesclun greens to “The Triborough” which includes tuna, chicken and egg salads on leaf lettuce with gourmet crackers and grapes. Also added to the menu is a variety of topping options for their Sabrett’s Hot Dogs. Junior’s Famous Cheesecake, imported from Brooklyn, New York is available by the slice plain or topped with chocolate, strawberries or raspberries.

What hasn’t changed a bit is the authentic essence of a New York Deli, the great value (not to mention quantity) of the food, Barry’s ever-optimistic banter as he discusses the Blue Jackets and the little bit o’ Brooklyn available right here in Columbus.

Barry’s New York Deli
Barry Rosenthal
614-221-6601

CaJohn’s CaBoom Chili Co. has moved across the aisle to allow for the expansion of their bottled line at CaJohn’s Flavor and Fire which remains in its current location next to Curds & Whey. The award-winning salsas, hot sauces, rubs and spice mixes have been doing booming business and needed a little room to grow. When the opportunity to collaborate with Holy Smoke BBQ presented itself, John and Sue Hard jumped at the chance to expand the digs of both Flavor & Fire and the CaBoom Chili Co. The move allows for an expanded menu that includes the ever-popular Texas Chili, Chicken Chili, a Soup of the Day, Stacked Enchiladas, Nathan’s Famous Hot Dogs, Smoked Sausage, The Devil Dog, a range of Nachos and daily specials. If you haven’t tried CaJohn’s award-winning Texas style chili yet, can I give you my recommendation? I eat the tasty stuff at least once a week. It’s that good…and apparently addictive!