Is The Way To A Gal's Heart Paved In Donuts?

Photo: Courtesy of The New Potato.
On a quest for the next big thing in the food industry, sisters Danielle and Laura Kosann have begun the journey with The New Potato. Profiling chefs, restauranteurs, and celebrities alike with cuisine questionnaires, the world of dining has reached a whole new level of delish.
King of Miami, Timon Balloo, has been cooking up a storm at an absolute favorite Miami restaurant of ours — Sugarcane Raw Bar Grill — a spot that seriously takes tapas to the next level. Balloo’s taste is unparalleled, and whenever he has a stand at a food event it always seems to be the pop-up generating the longest line. We love seeing Balloo in both Miami and New York, but it always seems to be under food event and festival circumstances. This time for Balloo’s trip to NYC, we decided to sit down at The Doughnut Plant and hear about all his favorite spots when he visits.
Breakfast: "When I land, Doughnut Plant Chelsea for a Crème Brûlée doughnut (if they are not sold out already). Otherwise, something else creative on their seasonally changing menu."
Brunch: "I never really wake up that early, but love to hit Locanda Verde around that time for their ricotta and charred bread."
Lunch: "Eataly for an all-in-one lunch. Appetizers at La Piazza bar, a couple of plates and pastas at Manzo and then finish it all by getting some sweets and espresso and sitting in Madison Square Park. Can’t beat that at all."
Photo: Courtesy of The New Potato.
Snack: "Usually, I’ll get some fresh fruit at the Union Square Farmer’s Market."
Shopping: "SoHo. I love lounging in that area, stomping around the cobble stone streets…"
Dinner: "I always have to hit up the current hot spots. Last time it was Il Buco Alimentari — such a great feel-good place. The NoMad also has spectacular execution with an awesome vibe and decor."
Photo: Courtesy of The New Potato.
Cocktails: "It varies, but I have enjoyed a couple of drinks at The Tippler."
Taxi stop: "Pick up on our way to airport — Baoguette, for the sticky rice with Chinese sausage and chicken. This reminds me of childhood and my mother steaming Chinese sausage over rice, which allows the fat to permeate and flavor the rice."

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