I guess the maple-bacon doughnut trend was too played out. The latest incarnation of the deep-fried doughball is the frittery, doughnut-y beignet, made famous in New Orleans. Spotted: with bacon as an appetizer at the new Frances restaurant in San Francisco; with maple and bacon at Abattoir in Atlanta; and in pumpkin flavor served with coconut curry ice cream at Boka in Chicago.

Image source: Flickr member clamhead under Creative Commons

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