We've heard of donuts with bacon, but taking an ordinary restaurant meal and turning it into a donut is a whole new level of dessert. That's exactly what New York donut shop The Doughnut Project (previously featured on Neatorama for its bone marrow donut) is doing with the favorite restaurant dishes of its founders, Troy Neal and Leslie Polizzotto.
Their new creations include one with grilled Nueske's bacon on a peanut butter glaze with a jalapeño jelly filling, based on this dish from Chef Ryan Bartlow's Quality Eats (top); a kabocha squash filled doughnut with a grilled green grape glaze with a fried caper topping inspired by this dish at Chef Michael Anthony's Gramercy Tavern (above); and a pasta-like donut with tomato jam filling, olive oil glaze and pecorino cheese with a guanciale topping that is a nod to the Bucatini All'Amatriciana at Chef Robert Zwirz's Lupa (below).
Lupa's co-owner, Mario Batali, was so touched by the tribute that he plans on offering a mini version of the donut on the restaurant's dessert menu.
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