He’s fried mayonnaise, made noodles out of squid and transformed a bagel and schmear into ice cream. So it’s no surprise that even the humble donut would get a brainy boost from molecular-gastronomy icon Wylie Dufresne, who follows wd~50 and Alder with this doughnut shop at the base of Williamsburg’s William Vale hotel. Collaborating with head baker Colin Kull (Gramercy Tavern, Boston’s Tartine), the Michelin-starred chef goes classic, New England-style cake for the dounuts’ fried-to-order base, but the offbeat flavor combinations flaunt that signature Dufresne daffiness: peanut butter with yuzu, pistachio with pink lemonade, pomegranate with tahini. Beyond doughnuts, the airy, bloodwood-accented shop offers Brooklyn Roasting Company coffee brewed in a custom orange La Marzocco machine.
Du's Donuts and Coffee
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