INGOOD TASTE
Candid conversations with the dining scene’s most engaging chefs
Gordon Sheffer, PhD, Managing Partner;
Tahj Merriman, Executive Chef and Partner,
Waffles, INCaffeinated
Waffles, INCaffeinated
10339 Perry Hwy., Wexford; 412.349.5257,
wafflesincaffeinated.com (Other locations
include 2517 East Carson St., South Side;
412.301.1763 and 453 Third St., Beaver;
724.359.4841.)
On the Menu:
An artfully presented, gourmet breakfast des-
tination, Waffles, INCaffeinated also prepares
a variety of omelets, French toast, crepes,
sandwiches and lunch options. In addition to
dishes listed on the menu, there’s a “Build-
Your-Own” waffle, omelet, crepe, or French
toast selection where the sweet or savory
combinations are nearly endless. Numer-
ous toppings include, but are not limited to,
bananas, avocado, blueberry sauce, peach
cream cheese, peanut butter fluff and spicy
mayo plus mix-in choices include almonds,
baby leaf spinach, chorizo, coconut, bacon
and Oreo crumbles—to name a few. The
Megaberry, one of the most popular sweet
waffles, is loaded in-and-out with blueberries
and raspberries and topped with fresh straw-
berries, raspberry sauce and whipped cream.
The Breakfast Magic, one of the most popular
savory dishes, has bacon, cheddar cheese
and green onion inside and is crowned with a
fried egg. From a waffle-based version of Eggs
Benedict or Bananas Foster, to fried chicken
and waffles and a classic B.L.T., it’s the sides
that round out the menu. Choose from home
fries, mushrooms, sausage, sweet potato fries,
toast varieties, roasted tomatoes, ham, bacon,
a fresh fruit salad or small greens.
Menu items also reflect the needs of a restrict-
ed diet. From gluten- and dairy-free to vegan
waffles, there is something for everyone.
Why did you become a chef?
T.M.: While helping my
grandmother make sourdough
waffles and already having a
creative vein—I was inspired
to cook. I began working in local fine dining
restaurants as a teenager to learn the craft.
Following high school, I applied to The Greenbrier
Resort and was accepted into their highly
recognized Culinary Apprenticeship Program.
After four years, I traveled and worked at places
such as the Ritz, working under such notable
chefs as Murimoto and others, including an
apprenticeship learning how to make sushi in
Japan. I returned to Western Pennsylvania and
began my Waffles, INCaffeinated career. Since then
I also serve in the military and have taken a lesser
role in the day-to day operations of the restaurant.
Q A
What led you to work for the organization?
T.M.: When I began assisting my grandmother
making waffles, I always had the idea of one day
opening a waffle-themed restaurant. In general,
breakfast has been a traditional eggs-and-bacon
Gordon Sheffer, Managing Partner, and Tahj Merriman,
Executive Chef and Partner.
meal, but I always thought there were so many
possibilities to make breakfast interesting and more
of a gourmet experience.
G.S.: I became a customer of Waffles,
INCaffeinated not long after Tahj opened it in
December 2010. It was a very small establishment
with the best breakfast food I had ever tasted.
Every detail of each meal was impeccably prepared.
Tahj and his two cousins, Josh and Cassandra
Cuddy, were interested in expanding the restaurant
and starting a new location. I became a partner and
now I’m managing partner.
Who has influenced your cooking the most?
T.M.: My grandmother.
What kitchen tool can’t you live without?
T.M.: A chef ’s knife—I need it for every dish I
create.
Best cooking advice for a novice?
T.M.: Improve your knife skills as best you can and
explore different flavor combinations.
Other than Waffles, INCaffeinated, where’s
your favorite place to eat?
T.M.: I enjoy sushi, so I tend to visit different sushi
restaurants.
What’s your favorite go-to ingredient?
T.M.: Bacon—who doesn’t like it?
The Breakfast Magic consists of a golden waffle with a bacon, shredded
cheddar cheese and green onion-infused fried egg, topped with more
bacon, cheddar cheese and a green onion and sour cream garnish.
8 724.942.0940 TO ADVERTISE | Hampton
What’s the next big food or dining trend?
There are so many trends already. However, the
need to increase menu offerings to those with food
allergies or other dietary restrictions, whether
voluntary or medically required, will continue to
grow. n
—Reese Randall