Doughy, fried, sugar-covered beignets have found a home on menus across Atlanta. Four local chefs offer a twist on the treat by serving them with sauce, adding caramel and more. Get your taste buds ready; dessert will be served warm and sweet.
The Pinewood : Sometimes, you have to be in the know. Though unlisted on the Pinewood menu, beignets are offered during Sunday brunch only. There's probably a good reason for keeping it under sugary wraps: Chef Mike Blydenstein has created a recipe that rivals the beignets at Cafe du Monde in New Orleans, his favorite go-to cafe when he lived there. The difference? He sweetens things up with a bit of house-made caramel. (254 W. Ponce de Leon Ave., Decatur. 404-373-5507, pinewoodtr.com.)
Ration & Dram : On the weekends, guests can start — or end — brunch with an order of the sweet, extra-puffy treat. The recipe here is classic, but it's the serving size that's a standout: One order brings a bowl of three to four big beignets, so be sure to come hungry or bring a friend. (130 Arizona Ave. N.E., Atlanta. 678-974-8380, rationanddram.com.)
Serpas : Chef Scott Serpas, a Louisiana native, gives Atlantans a taste of his home in light, airy beignets with a difference: They have an oh-so-perfect crispy texture thanks to a nonyeast baking agent. Diners can order beignets for dessert weekdays or come on Sundays, when they're a staple of the brunch menu. Sunday brunch is quite a feast, so be sure to make a reservation. (659 Auburn Ave. N.E., Atlanta. 404-688-0040, serpasrestaurant.com.)
Watershed on Peachtree : Chef Zeb Stevenson's beignets are yeast-raised for 18 hours, rolled and cut to make them super fluffy when fried. Then, they're coated with confectioners' sugar before being served warm. If you find yourself tapping your toes, too, it's perfectly normal. Beignets are a big part of the Sunday live jazz brunch, so expect to be stimulated in more ways than one. (1820 Peachtree St. N.W., Atlanta. 404-809-3561, watershedrestaurant.com.)
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