Restaurant series year two!
We had such an amazing time and response last year from our first Restaurant Series, that we're back at it again, working with some of the brightest and most innovative new restaurants in New York City!. Pulling inspiration from their menus, we find new ways to create doughnuts that you'll drool for. This year we're using a list of amazing ingredients such as crispy pigs, persimmons, brisket and more to come..
The Don Angie
We took their Buffalo Milk Caramelle Pasta and "rolled" it into our version of a two tone black sesame doughnut, filled with buffalo milk ricotta, topped with pickled persimmons, opal basil and brown butter honey.
JANUARY 19th 20th &21th
The Hanoi House
We were immediately drawn to the crispy pig ear and papaya dish at Hanoi House. Northern Vietnamese cuisine offering clean and fresh flavors, our doughnut was filled with papaya jam, glazed with peanut butter soy glaze and topped with watercress, cucumber and crispy pig ear.
JANUARY 25th 26th &27th
The Hill Country
A match made in heaven. Hill Country's amazing BBQ that honors Central Texas by taking cues from legendary meat markets. We're highlighting Hill Country's brisket on top of this doughnut with cornbread dust, pickled jalapeño and smoked sweetness.
FEBRUARY 9th 10th &11th