Come & visit us at our new location at the Glenn Square next to the Bass Pro Shops!
Trained and educated with a culinary arts degree, Chef Alex worked more than 20 years for some of the finest restaurants in the state of Alaska. It was in 2014 when visiting Utah he tried a liege waffle from a food truck. It was served with Biscoff Cookie spread and topped with strawberries and whipped cream. The flavors and textured evoked a sweet French Brioche with a candy like crunch. When Chef Alex returned to Anchorage he looked for a vendor that sold the unique Belgian Waffle, but it was not available. He was inspired to open his own waffle truck. For three months he researched and tested recipes. He even found an old 18th century recipe and had to translate it from French. In the spring of 2015 Chef Alex and his wife Debe opened Waffle Rush in the east side of Anchorage. At Waffle Rush each waffle is cooked to order, made with love so the customer gets a warm, fresh, and crispy taste sensation. At Waffle Rush we treat our customers like family so the highest quality, freshest ingredients are always used. We strive to put our customers first and offer great service.
"South Goes North" got so much positive acclaim it became a restaurant mainstay. Now there are four different versions on the menu: Original, Tennessee Hot, Honey Butter Pecan, and Pennsylvania Dutch.
soldiers visited Waffle Rush and suggested selling chicken and waffles. Chef Alex wanted fried chicken where one bite of it would convey the Southern Comfort of eating some home made fried chicken. After a lot of time in the kitchen Chef Alex developed "Mama Deb's fried chicken." It was put as a special but
got so much positive acclaim it became a restaurant mainstay. Now there are four different versions on the menu: Original, Tennessee Hot, Honey Butter Pecan, and Pennsylvania Dutch.
A dessert style waffle developed in the 18th century for Belgium royalty. its made with lots of dairy, sugar and eggs that makes it dense, sweet cake like. its signature pearl sugar in compassed throughout the dough caramelizes when baked and creates a crème brulee like a coat on the outside.
This waffle is our take on the traditional Belgian Waffle. We also call this "the American Classic". Lite and crispy on the outside with a fluffy, airy slightly sweet interior. this was made popular in the United States during the 1964 Worlds Fair in Seattle.