At Wafflich, a two-month-old eatery on Tennyson Street, owner Benny Kaplan reinvents the sandwich. Instead of employing a panini grill to impart toastiness, he uses a waffle iron. The result is bread (Kaplan uses Rudi’s Organic) that’s quilted like a golden Belgian waffle and insides that are melty and hot. The concept is downright brilliant. My choice—the Minion with pastrami, Swiss, and sauerkraut on rye with 1000 Island on the side—was the very definition of comfort food.

Best of all, Kaplan applies the same philosophy (organic and local whenever possible) at Wafflich as he did at Shazz, his seasonal restaurant that closed one year ago. This is especially impressive given that sandwiches cost just $5. I’ve heard inklings that the prices might be going up, but I’ll gladly pay more for what I consider to be a perfect combination.

Don’t Miss: Wafflich sells Sweet Action Ice Cream by the scoop or dunked in a float. Try the Denver: coffee bolstered with salted butterscotch ice cream.

4166 Tennyson St., 303-306-8650

Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.