Does New York City actually have the capacity to love another doughnut spot after stalwarts such as Doughnut Plant and Dough have such fan followings?
The answer is yes – if you are doing what the folk at The Doughnut Project are doing.
Co-owners Troy Neal and Leslie Polizzotto recently opened up their “out-of-the box” spot on Morton Street where they are making small batches of handcrafted, artisanal doughnuts. What distinguishes them are the mind boggling combination of flavors along atop or within a really superb yeast doughnut.
One of the most talked about one is the “Maple Bacon Bar” which is a classic west coast flavor but this one is topped with a strip smoky crispy bacon which pairs beautifully with the soft yeast doughnut and maple glaze.
Their shocking pink “These Beets Are Dope” (Beet-Ricotta) doughnut is also one of their core flavors and what’s cool is that they use no artificial colors at all – everything is natural – so what looks good – is good!
All of this is served with a cup of Brooklyn Roasting Company great coffee – now how can you go wrong with a combination like that.
Here is some of what we ate:
These Beets Are Dope
Maple Bacon Bar