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The author at his destination Dylan Fields What is it about the Atlanta-based Waffle House chain that makes many Chicagoland residents wish the 24-hour greasy spoons existed here? It s not high-quality food. From the yellow homogenized vegetable oil spread used instead of butter, to the half-centimeter-thick rubbery waffles, just about everything served is the cheapest, most heavily processed version available. Yet I d argue Waffle House fare is kind of its own thing, and tasty. Menu items are generously customizable, and I like the arcane language used for pimping hash brown orders: scattered, smothered, covered, etc. I also appreciate the cheerful midcentury logo and decor. And it s satisfying to watch the grill cooks doing skilled, efficient triage during busy times.

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