Growing up, Mason Rudarmel was a self-proclaimed Eggo kid. He took his love of the toaster pastry to new heights with the opening of Belgiis, where from-scratch waffles hold savory and sweet fillings. Rudarmel's take on a breakfast sandwich is the restaurant's trademark, a towering stack of aged Wisconsin cheddar, cage-free eggs, smoked bacon or sausage, maple syrup and a spicy red pepper aioli.
Special Dishes: Waffle Breakfast Sandwich
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