There's a new sweet in town every foodie can't stop talking about. Actually it's not all sweet, more of a combination of sweet-garlicky-salty type of sweet that got New Yorkers divided on how to classify it or even how to feel about it. But one thing is definitely sure; people are lining up just to taste this new pastry in town.
This latest gastronomic invention is the brainchild of Troy Neal and Leslie Polizzotto, which was recently debuted on the menu of their co-owned shop The Doughnut Project located at 10 Morton Street in the West Village, New York. When people got their first taste of it, their reactions were quite varied. A large number declared outright how they love the unique blend of different tastes previously thought to be incompatible while others are not exactly sure whether they like or hate it.
In an article by Nell Casey on the Gothamist, Polizzoto confirmed that the Everything Doughnut is not really for everybody. She then gave the example that when someone brings a box of doughnut to work, a couple of people would surely say it's too sweet. This latest offering then is created to fill that niche.
So what exactly is the Everything Doughnut? Opinions vary with some convinced it's just a doughnut trying to be a bagel or as Liz Connor described it in the Evening Standard, it's "a bagel inspired doughnut topped with cream cheese." Others, however, are convinced that it's the other way around - that "it's essentially an everything bagel in sweetened, fried form" according to an article in GreatIdeas. Some take a more conciliatory approaching like the description in a BuzzFeed article by Jon-Michael Poff saying that the pasty is a hybrid of an everything bagel and deep-fried doughnut.
Perhaps the secret to the Everything Doughnut's confusing nature is in the toppings - an eclectic blend of garlic, poppy seeds, salt, pepitas and roasted sesame seeds. Poff recounts his first encounter with the pastry as surprising at first due to the sweet, garlicky and salty combination which actually tasted good in the end. People expressing reluctance with the sweet-savory combination is actually fine with co-owner Troy Neal. For him, all these conversations regarding their new product means it hit a chord with customers.
Perhaps the best point of view is offered by Rheanna O'Neil Bellomo in her Delish article by. For her, it's just what you get "when you can't decide between savoury and sweet."
