The Doughnut Project

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I eat a lot of doughnuts (donuts if you’re nasty), some are amazing, and some are just kind of meh. And, I appreciate a unique doughnut, so, you can save your sprinkles for Instagram. Basically, I’m kind of a tough one. Open only a few days now, The Doughnut Project is the new doughnut spot on the scene, located in the West Village, and I had to check it out.

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Even if you’re not a doughnut person (weirdo), you should stop by just for the decor. A chandelier hangs, surrounded by a ceiling to almost-floor design, painted on the ceiling and wall itself. It’s accompanied by some smaller framed photos, which, basically all look awesome. Here you’ll find all yeast, hand crafted doughnuts, glazed and iced with unique flavors. I got four to try (they had six available flavors when I was there), listing in order leading up to my most favorite.

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First, I had the Olive Oil and Black Pepper. So first off, the dough itself is really nice. It’s not overly greasy, it’s light, but still has a bit of a doughy chew. As for the Olive Oil and Black Pepper, it has subtle, light flavor, but then you get a hint of the pepper. It’s not overwhelming, so don’t let the savory sound scare you.

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Then, I had the special that day, Cinnamon and Pepita. If I could use only two words to describe this, it would be, just delightful. The cinnamon gives you that warmth of flavor, and combined with pumpkin seeds, it’s pretty much Fall in a doughnut. The candied pepitas on top add a nice little crunch and nuttiness in flavor. If they have it on the menu when you’re there, get it and go outside to frolic through some orange leaves.

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Next, I had the Pineapple and Habanero Stripe. So, pineapple as a raw fruit, I’m into it. Pineapple in desserts, usually not so much. I’m not totally sure what it is about it, but I don’t usually enjoy the taste. But, throw a curve ball and add a habanero stripe for heat, I’m in. I was so pleasantly surprised at how much I liked this one. The pineapple isn’t overpowering, and not overly sweet, giving you just the right amount of flavor to let you know that, hey, this is pineapple. Then, right away, you get a kick of heat from the habanero. The two are paired in other dishes, but this was a first for me to have them together in perfect harmony on a doughnut.

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Finally, I had the Beet and Ricotta Stuffing. Oh, you don’t usually have your doughnut with beet and fresh ricotta? Newb. It’s the most visually grabbing, with it’s glossy bright purplish-red color, created only from the natural color of the beets. Again, not an overpowering flavor, but you definitely taste beet, which is complimented so nicely with the dough, which is stuffed with creamy ricotta. You could pretty much eat this for breakfast as a complete meal (veggies and cheese and grains, yeah!), or even lunch or dinner. I would. 

The Shorts:
Name: The Doughnut Project
Location: 10 Morton Street, NYC
The Long and Short: Would I go back? For sure. The team there is awesome and super friendly, and they have a real unique and quality product.
Would I recommend it? Definitely. It’s one of the most aesthetically cool food shops I’ve been to, and then you add awesome doughnuts and coffee? Sold. 

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General Assembly

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Sad news, I just recently read that General Assembly, in Flatiron, would be closing after just a short six months of being open. Well, there are always some reasons why places close up shop so soon, but I will say, it certainly wasn’t because of the food or service, which were both amazing. 

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Since it won’t be open too much longer, I’ll save the details of the image and get straight to what I ate. First, you’re served a skillet with an olive oil and salt brushed fresh bread. It’s beyond delicious, warm, light and doughy and slightly crisp on the top from the oven. 

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Next, as an appetizer, we had their Crudite and Dips: Smoked Tomato-White Bean, Housemade Ricotta-Local Honey-Chili Oil, Red Quinoa, Fava and Avocado (Served with seasonal vegetables and freshly grilled flatbread). These were a really great starter, and more than enough for a group of four to share. Each dip is different and dynamic. The Smoked Tomato-White Bean had a great flavor, almost like sun dried tomato, and texture, like a guac consistency. Which, is really what the Fava and Avocado reminded me of. The Ricotta was really interesting, maybe my least favorite of the group, it was thick and rich, but when paired with the flatbread (which actually tasted like matzoh to me), was a nice combination. I really liked the Red Quinoa, which really wasn’t much of a dip, so much as a tapioca consistency. It was a little sweet, with golden raisins, and went really well with the flatbread as well. 

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I also ordered a side of their Charred Broccoli. This was incredible, I could probably eat this everyday and not get tired of it. The florets of the broccoli are charred, but don’t have any sort of burnt taste, just a lightness of crunch and crispness. They have peppers mixed in, and a sauce at the bottom that’s savory and delicious. 

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Then, for my entree, I ordered the Grilled Branzino (Summer Squashes, Eggplant). Another amazing dish. The fish was light and tender, and served in the perfectly generous portion. The vegetables complimented the dish very nicely, fresh, flavorful and delicious. 

The Shorts:
Name: General Assembly
Location: 360 Park Ave South, NYC
The Long and Short: Would I go back? If it weren’t closing, for sure. Tear. 
Would I recommend it? Absolutely. Now, I’m not 100% sure when the doors will finally be closing, but, if you can beat the clock and make it there, you won’t regret it.