The All-In-One Waffle at Jonathon's Oak Cliff Is Deliciously Over The Top.

Welcome to Look At This Fucking Dish, our recurring feature highlighting the craziest, most decadent dishes found in and around Dallas. It’s pretty much exactly what it sounds like.

All-in-One Waffle.
Jonathon's Oak Cliff.
1111 N. Beckley Avenue.

The space Jonathon Erdeljac works in is small. Brutally small. More than that, though, his kitchen is cramped, dominated by the instruments Erdeljac uses to craft his odd-ball cuisine.

After he takes his bacon-infused Belgium Waffle off of his waffle iron and places it on the cutting block two feet away, he turns around and, without even taking a step, is at his stove, frying up a mixture of onion, scrambled eggs and pork sausage.


“It's all about how it's put together,” Erdeljac says as he hacks the waffle into quarters and places them in a line on the plate before topping them with the finished scrambled egg mixture.

Another quick turn in the kitchen of his self-titled Oak Cliff restaurant and he reaches to his left, grabbing a ladle out to dole some gravy out on top of the plate.



For the finishing touch, he puts a heavy drizzle from a Sriracha bottle on top of everything. He assures me: What comes out of the bottle is actually a mixture of all the spicy sauces they use here in the kitchen; it's not just Sriracha.

Finally complete, the All-In-One Waffle is daunting sight to take in. Looking at it, your mind wanders: You wonder who would eat it and, more important, what kind of mad man would create it.




That mad man is Erdeljac, of course. Creating off-beat and eclectic menu items? It's sort of his shtick.

Makes sense: Jonathon's has a very homey, personal feel to it — perhaps because it's a re-purposed home. It's more than just small; it's intimate. The bar space looks like it belongs in the man cave of someone well-off and with good taste. Booth seating is out and couch seating is shepherded in its place. The patio, meanwhile, offers as much space as the indoor seating.


The space goes a long way to crafting the vibe here. But it's the menu that makes you realize you're eating the sort of stuff Erdeljac himself would.

His off-the-wall All-in-One Waffle feels like it belongs here. And, with an update coming to the menu in the next month or so, it's about to be even more comfortable in its place: The dish, which as of now is only available on Saturdays and Sundays, has proven to be such a success that it's soon going to become a permanent fixture available seven days a week.


It's a crazy dish, though. So crazy, in fact, that you'd assume that only fringe-oriented diners would order it. But, after a swift check of the previous weekend's sales by Erdeljac's wife, it's confirmed: This dish is a full-on cult classic here; this past weekend alone, they served it a whopping 84 times.

Yeah, my jaw hit the floor, too.

So, in order to better understand this gravy-coated monstrosity and dispel my disbelief, I sat down with Erdeljac and asked him to tell us all about his All-in-One Waffle.


OK. What all is in this supposed “waffle?”
We bake the bacon inside of the Belgium waffle. Then we take pork sausage, more bacon, caramelized onions, roasted chilies, scrambled eggs, cheddar cheese and top that on the waffle — and then top it again with our pepper gravy and then with our, what I call, “hot sauce sauce.” I take all the hot sauces in the building and mix them all together.

Why the decision to make this a regularly featured dish?
It's a new menu item I've been developing. We've been running it on Saturdays and Sundays just to see what people think about it. It's been hugely popular and very well received.

When do you expect the new menu to be out?
We're probably less than a month out. It's right around the corner. We're sort of in a transition. We just finished some additions to the building and we are finally at a point where we are ready to show our new stuff.


Do you ever eat this waffle yourself?
I always eat at least one of what I make when I come up with something — because I have to experience it, too. I would probably order it if I went to a restaurant that had it. I mean, I'm not afraid of it. I cook what I like to eat.

With something like this, it seems like you'd need a specific drink to wash it down. What would you recommend?
It goes great with a beer. Any of your favorite breakfast beers. I'm a big fan of Golden Monkey from Victory Brews. It goes pretty well with that. Even a Lone Star will do. Any old-fashioned lager.

Does this dish seem out of place with the rest of the menu?
Our menu is pretty eclectic. We've been tagged as so many things. I tell people I like to think of us as a chow house. I really feel like people come here to throw down. We have a full bar and a really cool beverage program. But, really, for me as a chef, my passion is the food. Everything we do is over the top. That's our style. I'm an over-the-top kind of guy.


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