Beignet in the City Market specializes in the savory and the sweet
06/06/2013 6:45 PM
06/06/2013 8:50 PM
Nica’s 320 on Southwest Boulevard is known for its eclectic menu. But one thing many customers can agree on is its made-to-order beignets.
Now Nica’s chef-owner Bryan Merker has pulled out that item and made it the spotlight at his new City Market venue, fittingly called Beignet.
“My wife, Nica, and I just fell in love with the market and the diversity it brings,” he said. “It makes you feel as if you are somewhere else, someplace you might stumble upon in a large metropolitan city.”
He decided to open Beignet as an extension of Nica’s 320 and also as a complement to the other food operations in the City Market.
Beignet, at 307 Main St., serves both savory and sweet beignets.
Among the savory are the Crusty Crab (blue crab, herbed goat cheese and hickory bacon), the Bronx (smoked mozzarella, Italian sausage, pepperoni and meatballs) and the Bourgeois Pig (cheddar, caramelized onions, apple wood and hickory bacon). Customers also can choose a complimentary aioli for dipping.
Sweet beignets include chocolate truffle, Bavarian cream, carmelized peach, Butterfinger, peanut butter and jelly, Brie and berries, and bananas Foster.
Beignet also sells sweet crepes — such as wild berry, Nutella and cinnamon apple — served with sabayon cream, along with cornbread pancakes and sides such as sweet potato fries, black-eyed pea salad and muffaletta olive salad.
Merker grew up in Kansas City but cooked at restaurants up and down the West Coast and in New Orleans, where he studied Creole and Cajun cuisine. Merker met his wife, Monica “Nica” Merker, in Seattle.
They have given the space a New Orleans touch with a painting of a voodoo goddess and Victorian-style sofa and chairs. The couple’s 5-year-old son, Xion, painted the textured tops on the tables.Quick bites
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