Taking our love for food and cocktails to the next level, we decided to do the Restaurant Series where we created a doughnut based on a particular dish from some of our favorite restaurants in Manhattan. We had a tremendous amount of fun collaborating with such amazing chefs and restaurants.
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Introducing the first doughnut in our "Restaurant Series", featuring specialty doughnuts inspired by and in collaboration with some of NYC's top chefs & restaurants.
We're kicking things off on Friday, Jan. 20th with our Quality Eats doughnut featuring a jalapeño and apple jelly filled doughnut with peanut butter glaze and Nueske bacon topping.
The second doughnut in our restaurant series was inspired by the Kabocha squash dish by Chef Michael Anthony of Gramercy Tavern. Our squash filled doughnut with charred green grape glaze, is topped with fried capers and a crispy squash chip garnish. Available in store Friday the 27th through Sunday the 29th. Limited Edition.
The 3rd Doughnut in TDP's "Restaurant Series" is inspired by the amazing Bucatini all' Amatriciana from LUPA . A classic Roman pasta made with house cured Guanciale, spicy red sugo and pecorino... It would suffice as a last meal for sure!
Our Lupa inspired doughnut will run from Friday February 10th through Sunday the 13th, limited edition.
The 4th Doughnut in TDP's "Restaurant Series" featuring collaboration-based and chef-inspired artisan doughnuts is The PERLA Doughnut featuring a yogurt filling with mint and cherry peppers, topped with a honey brown sugar glaze, lamb belly and fresh mint. Stop by The Doughnut Project between Friday, Feb. 17th and Sunday, Feb. 19th to try one.
The 5th Doughnut in TDP's "Restaurant Series" featuring collaboration-based and chef-inspired artisan doughnuts is The BAR PRIMI Doughnut filled with ricotta cheese and truffle honey, and topped with doughnut breadcrumb and hazelnut coating.
The final Doughnut in TDP's "Restaurant Series" featuring collaboration-based and chef-inspired artisan doughnuts is The Hundred Acres Doughnut with fig filling, topped with almond glaze and sumac spice and finished off with feta cheese, fire roasted almonds and brussels sprouts.