Usually, a beignet — those dense, fried-dough fritters, sometimes with a mound of powdered sugar on top — equals a stomach bomb. But do not be intimidated by the downright airy beef fat beignets ($4) listed as a side dish on the lunch menu at quaint Williamsburg eatery Parish Hall.
The secret behind the beef fat beignets is the batter, which is laced with leeks and fat, and then whipped until fluffy before fried. Pickled peppers and a sprinkling of salt add punch to the savory puffs. They can also make a great starter without sabotaging the rest of a meal.
The team behind the Brooklyn brunch favorite, Egg, opened this spot in 2012 with a commitment to locality, seasonality, Slow Food, sustainability and all-around good vibes. The white-and-maple space evokes a tidy farmhouse, adding a sparse coziness to the usually hip and industrial neighborhood. Much of the menu is sourced from the owners’ farm upstate, Goatfell, which provides the restaurant with ample fodder for special dinners such as its weekly “Goatober” feasts in October. Those feathery beignets, however, are thankfully available all year round.