Gothamist
A non-profit newsroom, powered by WNYC.
Gothamist
Listen Live
Food
Savory Meat Doughnuts Arrive Just In Time For Lunch
By
Nell Casey
Published Apr 13, 2016
Modified Apr 13, 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 .
courtesy Doughnut Project
By
Nell Casey
Published Apr 13, 2016
Modified Apr 13, 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
Doughnuts are stepping into the lunchasphere next week as The Doughnut Project begins a week-long celebration of savory-style doughnuts, specifically those with a meaty bent. The inventive new shop begins "Meat Week" next Monday, where they'll be offering limited editions of their yeast doughnuts flavored and topped with some form of charcuterie or other meat-related ingredient. The special doughnuts will only be available between noon and 1 p.m. each day.
The lineup begins with a Prosciutto, Pear & Olive Oil doughnut (pictured above), followed by Soppressata with Rhubarb on Tuesday. Wednesday's offering is a Monte Cristo doughnut filled with strawberry balsamic jelly and topped with rosemary ham and Murray's Cheese swiss cheese, which are toasted onto the doughnut then sprinkled with powered sugar. The week rounds out with a Bone Marrow offering on Thursday and an Adult PB&J (foie gras whipped into peanut butter with concord grape jelly) on Friday.
The shop has experimented with unusual toppings and flavors since day one, offering a DIY doughnut option that included things like guanciale and cheeses and their Everything Doughnut caused a bit of a stir when they debuted it in February. The flavors for next week are completely new (prices range from $4.25 to $5.75) and sound like they're already primed for doughnut infamy.
Tagged
charcuterie
doughnut project
doughnuts
meat week
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 .