By night, they serve impressive seasonal plates in a space that could double as a culinary church. By day, Margarita fills a sprawling pastry case. Donuts are always a part of her repertoire. Raised donut rings are coated in glazes like sweet honey vanilla or citrus with Meyer lemon, orange and grapefruit. In , they expanded their seasonal, market-driven vision to Santa Monica, pairing Stumptown coffee bar with wildly imaginative doughnuts. Modern classics include huckleberry cake donuts, butter and salt cake donuts, and buttermilk nutmeg drops dipped in vanilla bean glaze.
Adherents also look forward to monthly flavors. For instance, November features a pumpkin spice cake doughnut, topped with house made pumpkin glaze and a cheesecake drizzle. Step inside The Sycamore Kitchen at your peril. She usually showcases pillowy raised donuts on a pedestal, which is where they belong. Flavors might include chocolate glazed, brown butter coconut, or rosemary caramel. The latter straddles the line between sweet and savory with cascading glaze, a sprinkle of sea salt and aromatic herbs.
He and partners Ash Shah and Jeff Georgino quickly expanded to donuts and coffee at a bright pink space on a prime Hollywood corner. Pastry chef Dianne Crame created all of the donut recipes, many with creative Latin flavors. Margarita is a tangy raised donut flavored with tequila, lime, and salt. They also make cake donuts like El Diablo with chocolate cake, dark chocolate glaze, cinnamon, and cayenne. A voodoo priest with a top hat and cane greets customers at the Universal CityWalk location with over 60 types of donuts, a Stumptown Coffee bar, and velvet Harry Dean Stanton painting.
Their signature Hollywood Cream involves a maple glaze, Bavarian cream, and edible sunglasses. Grape Ape is a supple raised donut with vanilla frosting, grape dust and lavender sprinkles. They also have old fashioned donuts and crullers, but why bother? Add to My LA. Olympic Blvd. Add the garlic and cook until fragrant, 1 minute. Add the guanciale and cook until lightly brown, another minute it will not cook like bacon.
Add the onion and cook another minute. If necessary, spoon excess fat from the pan. Add the tomatoes and cook 2 minutes. Add salt to taste and the red pepper flakes. Discard the garlic. Drain the pasta and add to the skillet. Add the Parmigiano-Reggiano and pecorino Romano. Add the remaining tablespoon of oil and toss together.
Irene Virbila is a former restaurant critic and wine columnist for the Los Angeles Times. She left in All Sections. About Us. We use cookies and other tracking technologies to improve your browsing experience on our site, show personalized content and targeted ads, analyze site traffic, and understand where our audiences come from. To learn more or opt-out, read our Cookie Policy. One is dedicated to fruity vegan doughnuts, the other to Italian bomboloni. Earlier this month, two online dessert shops born in the throes of the pandemic were given some added permanency — with their own designated storefronts.
Since June 4, St-Denis Street has been home to a new doughnut shop dedicated exclusively to vegan iterations of the dessert: La Beignerie. The doughnuts are glazed — bathed, if you will — in fruity flavours, like strawberry milk speckled with confetti, and passion fruit dotted with organic cocoa nibs, as well as other toppings like roasted hazelnuts, crushed Oreos, and blobs of cookie dough with chocolate syrup squiggles.
More will come as the seasons change. Boucher may have studied how to mend cavities, not spawn them, but she says that her passion for sweets has now taken precedence.
I see myself one day owning a pharmacy, but always also having a role in Bomboloni Boss.
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