Los Angeles might have just broken the Internet with its newest West Hollywood doughnut shop called Glazed Donut Bistro. Lovers of sweet and savory treats are going absolutely crazy over the announcement, which as of Thursday crashed the new spot's website when the bandwidth limit was exceeded.
Understandably, when you cram a chunk of fried chicken into a beignet, people are going to take note. Considering that the menu features three other savory doughnuts and nearly 30 sweet varieties, the commotion isn't going to stop at that one doughnut.
Other standout flavor pairings from Glazed Donut Bistro include a Monte Cristo doughnut with Black Forest ham and Gruyere as well as a brioche doughnut with BBQ pulled pork and pickled vegetables. Admittedly, we aren't psyched over the prospects of the lobster-roll-style doughnut, which features dill, tarragon, caper, and shrimp (instead of lobster) filling sandwiched in the middle of a long john. We'd be willing to try it, though.
As far as the sweet doughnuts go, doughnuts mimicking smores, topped with Italian meringue, and featuring ingredients like green tea, passion fruit, bourbon, and Stumptown coffee all look buzz-worthy in their own right. Each doughnut also has a suggested sauce pairing, which could be anything from vanilla bean creme anglaise to a balsamic strawberry reduction. Given the near-endless doughnut and sauce pairing possibilities, it took all we had not to drive to Hollywood this morning.
According to the Los Angeles Times, there's even a wine and beer program at Glazed Donut Bistro, which means you pretty much never have to leave. That's good because we can only assume there will be insanely long wait times for treats once the joint opens for regular hours. As of now, Glazed's voicemail warns that due to threats from the executive pastry chef the bistro is open only for limited hours, as announced on Glazed's Facebook page, and pre-orders are not allowed. If you get in just stay there forever and save us a spot, please.
Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.