District Donuts + Sliders + Brew
Cold Brew
Buttermilk Biscuit
Buttermilk Drop
Pistachio Cherry
Pumpkin Cheesecake
Toasted Coconut
Red Rum
Brûléed Cinnamon Roll
Taking “scratch-made” to a different level, dough mixed by hand from eggs, flour and butter in plain view with fillings and even sprinkles fabricated on-site, District Donuts +Sliders + Brew has been thrilling patrons at their original location in the Garden District since 2013 and although prices are indeed high, much to the chagrin of some locals, so too is the quality which excels on a national level.
Large in space and as hip as anything found in Brooklyn or Portland today, entrance to District Donuts +Sliders + Brew is made through doors to the left of Eighties video game characters interacting with pastry circles, a brief menu and some swag located next to the counter for ordering, Halloween 2016 seeing several team members dressed in costumes including a Penguin complete with booties and Purple Rain Prince.
Impressed by the collection, approximately a dozen styles of Donuts varying frequently with artisan additions including Glazes, Candied Fruit, Pudding and Mousse all made daily in-house, it was with a cup of bold Cold Brew over Ice that seven selections were boxed or plated, the Cinnamon-swirled square quickly given some blow-torch love which led to buttery hot insides beneath a shattering sugar top.
Intrigued to see Buttermilk Batter made in two styles, the Biscuit not flaky or laminated, but instead made in a drop-style that simply could not compare to the fried Drop which ate almost like Poundcake under a glob of sugary Glaze, it was here that the Toasted Coconut gave notice that none of District’s choices are made for light eating, the base Cake-like yet stretchy with a whole lot of natural flavor imbued by the toasted Halloween colored flakes.
Finding the green zig-zagged round to be far more Pistachio than Cherry, certainly not a bad thing as the taste is thus a good mix of savory and sweet, Pumpkin Cheesecake tasted very similar to the Dream Whip pies served throughout the Midwest at Thanksgiving, yet potentially even lighter while the “Red Rum” was essentially a deep fried spin on the French Baba stuffed with boozy Rum filling and further punched up with some spirits in the Glaze.
www.donutsandsliders.com
