New York City’s The Doughnut Project has become known for its unique collaborations. Some of the businesses the shop has teamed up with in the past include Carnegie Deli, Angry Orchard Hard Cider, and Ruffino Wines.
Throughout the next two months, The Doughnut Project will team up with local restaurants and chefs for its 2019 Restaurant Series. The series will last a full six weeks, and each week will include a different limited-edition doughnut inspired by specific dishes from the creator's favorite restaurants throughout New York City. Each doughnut will be sold Friday through Sunday at the bakery.
Here is the lineup for the coming weeks:
- Jan. 18-20: The Lilia Doughnut – Inspired by Chef Missy Robbins' Italian Job Dessert, it features vanilla gelato, sea salt, honey, olive oil, and fennel pollen.
- January 25-27: The Rosso Pomodoro Doughnut – Inspired by Chef Simone Falco's Zucchetta Pizza, it features mozzarella di bufala, delicata squash, taleggio cheese, and Villa Manodori balsamic.
- Feb. 1-3: The Oxomoco Doughnut – Inspired by Chef Justin Bazdarich and Chef de Cuisine Matt Conroy's Lamb Barbacoa, it features Salsa de Pipicha, watercress, and squash blossoms.
- Feb. 8-10: The JeJu Noodle Bar Doughnut – Inspired by Chef Douglas Kim's Hotteok, it features Korean street food, and a sweet filled pancake.
- Feb. 15-17: The Quality Italian Doughnut – Inspired by Chef Nick Gaube's Ricotta, it features sicilian oregano, flower honey, and pine nuts.
- Feb. 22-24: The Cannibal – Inspired by Chef Ryan Skeen's Roasted Bone Marrow, it features pickled beets and crispy shallots.
The price of each doughnut ranges from $4.75 to $6.00, and each one makes for a truly Instagrammable treat.
