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Beignets???

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justmoved Dec 17, 2006 07:00 PM

Does anyone serve great beignets??

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  1. Melanie Wong RE: justmoved Dec 17, 2006 07:02 PM

    Andrew Jaeger's in SF's North Beach on Columbus and Broadway, if you're looking for NOLA style.

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      Oakland Barb RE: justmoved Dec 17, 2006 07:04 PM

      Sunday only: Boulette's Larder at the Ferry Plaza.
      They're wonderful!

      1. Robert Lauriston RE: justmoved Dec 17, 2006 07:08 PM

        Liaison in Berkeley sometimes has them on the dessert menu. Good.

        http://www.liaisonbistro.com

        1. Ruth Lafler RE: justmoved Dec 17, 2006 08:33 PM

          Powderface at Oakland's Fruitvale BART Station. It's just a coffee house, nothing fancy, but the beignets are made to order and delicious.

          http://www.chowhound.com/topics/45969

          12 Replies
          1. re: Ruth Lafler
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            lintygmom RE: Ruth Lafler Dec 17, 2006 11:10 PM

            Oh, yum. I'll have to take BART over there one day. Or try the ones at Angelines.

            1. re: Ruth Lafler
              Gary Soup RE: Ruth Lafler Dec 19, 2006 02:26 PM

              Is that a good beignet? I had my first (and probably last) beignet from Powderface when I had the opportunity to pick up a box for a field crew, and found the thing quite unpleasant, even just out of the oil. It seemed to have the same gooey-chewy consistency as the rice flour sesame balls I hate at dim sum places.

              1. re: Gary Soup
                Zeldog RE: Gary Soup Dec 19, 2006 08:19 PM

                No, it's not a good beignet. I had my first and last Powderface beignet a few months back. Very bland indeed. Don't waste the BART fare.

                1. re: Zeldog
                  ChowFun_derek RE: Zeldog Dec 19, 2006 11:33 PM

                  Aren't beignets, just flour sugar water, leavening? It IS basic and bland...unless you get the non-traditional filled/stuffed varieties....it is after all just sweetened fried dough?!

                  You get the spice from the chickory in the coffee...but who serves their beignets in the Bay Area with chickory coffee??

                  1. re: ChowFun_derek
                    Zeldog RE: ChowFun_derek Dec 31, 2006 11:53 PM

                    God is in the details. Bread is just flour, yeast, water and salt. Beer is just barley, yeast, hops and water. And a Martini is just vodka and vermouth. But somehow each baker, brewer and bartender manages to succeed or fail. Powderface fails.

                    1. re: Zeldog
                      ChowFun_derek RE: Zeldog Jan 1, 2007 03:18 PM

                      Are their beignets yeast based or baking powder based..do you recall?
                      Still looking for coffee with chickory though!

                      1. re: ChowFun_derek
                        Robert Lauriston RE: ChowFun_derek Jan 1, 2007 05:42 PM

                        Does Angeline's in Berkeley have chicory coffee? Seems like they would given the menu.

                        http://angelineskitchen.com/menu

                        1. re: Robert Lauriston
                          ChowFun_derek RE: Robert Lauriston Jan 1, 2007 06:20 PM

                          There you go again Robert...taunting me with all the great stuff available in the East Bay...it's january 1st and already my mouth's watering!

                          1. re: ChowFun_derek
                            Atomica RE: ChowFun_derek Jan 2, 2007 12:04 AM

                            Well, good thing you weren't in the East Bay on Jan. 1st like we were, because almost nothing was open!

                        2. re: ChowFun_derek
                          Zeldog RE: ChowFun_derek Jan 1, 2007 10:56 PM

                          Chowfun,
                          From the taste I'm pretty sure they were leavened with baking powder. Odd thing is, Cafe du Monde sells beignet mix leavened with baking powder and it's pretty good.

                          Instead of driving across town to pay $2 for a cup of coffee and chicory, why not just buy some online. You can get CDM or Morning Call blends by the pound, or buy some roasted chicory and blend your own. Here's where I get mine:

                          www.frontiercoop.com

                          1. re: Zeldog
                            ChowFun_derek RE: Zeldog Jan 2, 2007 05:34 PM

                            Thanks!!! I'm following up right now...Thank GOD for Google!!

                        3. re: Zeldog
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                          LKSugarman RE: Zeldog Jan 1, 2007 09:09 PM

                          You're right about bread and beer. But, an authentic Martini is GIN and vermouth. Please deliver me from all these imitations, including vodka cocktails, in Martini glasses!

                2. w
                  whiner RE: justmoved Dec 18, 2006 01:22 AM

                  My favorite in the city are the orange blossom beignets at Piperade.

                  1. p
                    peterme RE: justmoved Dec 18, 2006 03:53 PM

                    Mabel's Just For You Cafe, on 22nd near 3rd in Dogpatch, has them every morning. Tasty!

                    2 Replies
                    1. re: peterme
                      bbulkow RE: peterme Dec 19, 2006 06:43 AM

                      Seconds on Just For You on 22nd - served scalding hot, just like in NO. Nothin' frou frou about it - plain ol beignets.

                      1. re: peterme
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                        echo RE: peterme Dec 19, 2006 04:31 PM

                        i have to insert a dissenting opinion here. JFY served me an order which had an acrid baking soda character, and they were pretty greasy. not at all like cafe du monde.

                      2. c
                        chemchef RE: justmoved Dec 18, 2006 08:24 PM

                        Phenomenal beignets at Cafe Fanny (owned by Alice Waters). Served with homemade jam. My husband and I go there when we crave 'em. They are great! Here's the address:
                        1603 San Pablo Ave. at Cedar St.
                        Go there... you won't regret it!

                        7 Replies
                        1. re: chemchef
                          Melanie Wong RE: chemchef Dec 18, 2006 08:26 PM

                          Should be noted that they're fried ahead of time and served room temperature at Fanny, and that might not suit everyone.

                          1. re: Melanie Wong
                            Atomica RE: Melanie Wong Dec 18, 2006 11:50 PM

                            I've had the same experience with Piperade's beignets, twice.

                            1. re: Atomica
                              Melanie Wong RE: Atomica Dec 18, 2006 11:55 PM

                              At Piperade, I ask before ordering, and they're honest about saying that they're freshly fried or reheated. Then you can choose accordingly.

                              1. re: Melanie Wong
                                Atomica RE: Melanie Wong Dec 18, 2006 11:59 PM

                                I shouldn't have to ask at a place of Piperade's caliber. Those should never be reheated.

                                1. re: Atomica
                                  Melanie Wong RE: Atomica Dec 19, 2006 12:01 AM

                                  As Gomer Pyle used to say, "fooled me once shame on you, fool me twice shame on me." (g)

                                  1. re: Melanie Wong
                                    Atomica RE: Melanie Wong Dec 19, 2006 01:15 AM

                                    When you go with a large group, beignets are bound to be ordered.

                                  2. re: Atomica
                                    w
                                    whiner RE: Atomica Dec 19, 2006 01:15 AM

                                    Wow, didn't realize they were ever not fresh. I guess I've just been lucky when ordering...

                          2. c
                            chemchef RE: justmoved Dec 19, 2006 02:20 PM

                            No matter. We have thoroughly enjoyed them everytime. Things are made with such care there. And, maybe the fact that they're fried ahead of time is what prevents them from being little grease balls when we get them like at other places.

                            3 Replies
                            1. re: chemchef
                              Atomica RE: chemchef Dec 19, 2006 03:52 PM

                              If they are prepared properly, they should be quite greaseless when served. So, no need to do ahead. Heck, even McDonald's throws its fries away after a short while. Fried food needs to be served immediately. Not reheated, not at a restaurant like Piperade.

                              We had fritters at Bistro 1689 the other night that had been made to order and were quite good.

                              1. re: chemchef
                                Zeldog RE: chemchef Dec 19, 2006 08:32 PM

                                Greasy beignets are more likely to have been reheated. When I was a kid the family would pile into the car and drive to Cafe du Monde. Back then you could drive to a side entrance by the kitchen and buy them to go. Each kid got to eat one right away while Dad rushed to get home before they cooled down. Once that happens the crust starts to absorb moisture (and that happens really fast in NO). The crust gets soft and reheating only helps a little. It's not that reheated biegnets have more or less grease on them. You just don't notice (or care) as much when they are crisp.

                                1. re: Zeldog
                                  Robert Lauriston RE: Zeldog Dec 19, 2006 09:11 PM

                                  Exactly. When people say "greaseless" they really mean fried at the right temperature and served hot out of the fryer.

                                  Liaison's and Bocadillos' have been fried to order every time I've had them.

                              2. Atomica RE: JSW Dec 30, 2006 07:45 PM

                                We had this recently. I thought each component was delicious, but much more better consumed separately. The chestnut shake made the apples in the fritters taste sour rather than complementing them.

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                                  Peter Cherches RE: justmoved Dec 30, 2006 07:28 PM

                                  I just mentioned Luka's Taproom's weekend brunch in another thread. The beignets were fantastic.

                                  Me: We ordered some beignets for the table (3 adults & two kids), and they were spectacular: hot, flaky, chewy, non-greasy, subtly luxurious, and served with a blueberry coulis and dark chocolate squares.

                                  http://petercherches.blogspot.com

                                  1. mandyf RE: justmoved Jan 1, 2007 08:56 PM

                                    I would recommend the beignets at Angeline's in Berkeley. They are generously covered in powdered sugar. I've had the ones at Luka's, but was not that impressed. They were covered in cinnamon sugar, not powdered sugar, which does not make it a real beignet by my definition.

                                    1 Reply
                                    1. re: mandyf
                                      JasmineG RE: mandyf Jan 1, 2007 10:13 PM

                                      I agree, I had the Luka's beignets and found them pretty flavorless, which surprised me because I like Luka's a lot.

                                    2. v
                                      vwbug7 RE: justmoved Jan 2, 2007 05:02 PM

                                      If you are ever in San Carlos down on the Peninsula, La Creola has great beignets, and great New Orleans food in general.

                                      1. rworange RE: justmoved Jan 3, 2007 02:18 AM

                                        I liked the beignets at Elite Cafe, though others on the board didn't share my opinion. I do like tiny, expensive beignets at Boulette's Larder. They are hot and made to order. As mentioned ... Sunday's only.

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