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Bruxie makes a waffle similar, if not identical, to the one cooked on the cobblestone streets of Brussels. The airy tic-tac-toe-patterned honeycomb, delicate as spun sugar and cut into quarter wedges from a bigger circle, is just as crisp, just as ethereal as an authentic Belgian waffle, even if the thimble of maple syrup it's served with peddles to our American expectations on what must go with a waffle. But Bruxie has gone beyond waffles as street-side treats or breakfast fodder. At its store-an outdoor-seating-only venue reclaimed from an old Dairy Treet near the Chapman University campus-droves come to eat the waffle as bread for sandwiches, folded up like a taco, a platform for the savory as well as the sweet.