Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Goodbye Everything Bagel, Hello Everything DOUGHNUT
By
Nell Casey
Published Feb 23, 2016
Modified Feb 23, 2016
Share
FacebookTwitterRedditEmail
Never miss a story
Email address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .
By
Nell Casey
Published Feb 23, 2016
Modified Feb 23, 2016
Share
FacebookTwitterRedditEmail
We rely on your support to make local news available to all
Make your contribution now and help Gothamist thrive in 2026. Donate today
Gothamist is funded by sponsors and member donations
When Troy Neal and Leslie Polizzotto first opened Doughnut Project in October, they were already experimenting with beets, olive oil and black pepper as fried dough companions, with even more savory options on their unique DIY doughnut program. With their latest creation, however, the duo seem intent on riling up purists with an Everything Doughnut offering that's a shots fired towards one of the NYC's most beloved foodstuffs. See you all in the comments!
"People are already arguing about it, which I think is wonderful," Neal told us this afternoon. "I knew we kind of hit a chord a little bit because not everybody's on board, or they're a little skeptical about what it's going to be like." It's a simple hybrid on the surface: regular yeast doughnuts get a lacquer of sweet cream cheese glaze, the glue that'll hold on a scattering of oven-roasted black sesame seeds, garlic, poppy seeds, pepitas and sea salt. "Our idea is to straddle that fence between the salty and the sweet and this was one that definitely does that."
"The Everything Doughnut is the one in the box for someone who doesn't like a sweet doughnut," Polizzotto mused. "If you bring a box of doughnuts to work there's always someone who isn't going to eat a sweet doughnut but this may fill that niche."
Neal says this isn't the furthest they'll travel down the savory road in the future, teasing some big plans for more doughnut innovation coming out this spring. In the pipeline for the near future is a Grapefruit-Rosemary Doughnut, to which Neal will be adding serrano peppers and honey before rolling out soon. "The Everything Doughnut kind of overshadowed it a little bit," he laughed. "Now I might tweak it a little bit more."
Tagged
donuts
doughnut project
doughnuts
everything doughnut
original
Nell Casey
Read more
Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
MORE food
North African restaurants are rare in NYC. These 10 are the best.
Egyptian, Moroccan, Algerian and Tunisian food is delicious but underrepresented in the city.
By
Robert Sietsema
Published Oct 10, 2026
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Food
10 dishes that demonstrate the delicious diversity of curry in New York City
The global dish is shapeshifting and ubiquitous.
By
Robert Sietsema
Frozen yogurt is back in New York City. So are the super long lines.
By
Sonia Rao
5 NYC banana puddings as good as Magnolia's
By
Hannah Frishberg
Where to eat in Greenpoint, Brooklyn right now, from Polish to Sichuan to Iberian
By
Robert Sietsema
Never miss a story
Catch up on the most important headlines with a roundup of essential NYC stories, delivered to your inbox daily.
Sign upEmail address
By submitting your information, you're agreeing to receive communications from New York Public Radio in accordance with our Terms .