Doughy, fried, sugar-covered beignets have found a home on menus across Atlanta. Four local chefs offer a twist on the treat by serving them with sauce, adding caramel and more. Get your taste buds ready; dessert will be served warm and sweet.
The Pinewood: Sometimes, you have to be in the know. Though unlisted on the Pinewood menu, beignets are offered during Sunday brunch only. There's probably a good reason for keeping it under sugary wraps: Chef Mike Blydenstein has created a recipe that rivals the beignets at Cafe du Monde in New Orleans, his favorite go-to cafe when he lived there. The difference? He sweetens things up with a bit of house-made caramel. (254 W. Ponce de Leon Ave., Decatur. 404-373-5507, pinewoodtr.com.)
Ration & Dram: On the weekends, guests can start — or end — brunch with an order of the sweet, extra-puffy treat. The recipe here is classic, but it's the serving size that's a standout: One order brings a bowl of three to four big beignets, so be sure to come hungry or bring a friend. (130 Arizona Ave. N.E., Atlanta. 678-974-8380, rationanddram.com.)
Serpas: Chef Scott Serpas, a Louisiana native, gives Atlantans a taste of his home in light, airy beignets with a difference: They have an oh-so-perfect crispy texture thanks to a nonyeast baking agent. Diners can order beignets for dessert weekdays or come on Sundays, when they're a staple of the brunch menu. Sunday brunch is quite a feast, so be sure to make a reservation. (659 Auburn Ave. N.E., Atlanta. 404-688-0040, serpasrestaurant.com.)
Watershed on Peachtree: Chef Zeb Stevenson's beignets are yeast-raised for 18 hours, rolled and cut to make them super fluffy when fried. Then, they're coated with confectioners' sugar before being served warm with a side of sauce. If you find yourself tapping your toes, too, it's perfectly normal. Beignets are a big part of the Sunday live jazz brunch, so expect to be stimulated in more ways than one. (1820 Peachtree St. N.W., Atlanta. 404-809-3561, watershedrestaurant.com.)
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