Cafe Du Monde is Coming to Midtown


That headline is cruel to anybody who has ever been to the real Cafe du Monde in New Orleans. I’m sorry… but I couldn’t help it. Clearly New Orleans’ Cafe du Monde is not opening up on 37th btw. 5+6th in Midtown. There is no mention of beignets on the sign, and the logo is terrible. I kind of have to wonder- are these people idiots? I know technically it just means “Cafe of the World”, and there is no fear of anybody confusing a generic Midtown deli with one of the greatest coffee shops/fried-dough-covered-in-powdered-sugar makers in the world. But is this legal?

Beignet lovers… I’ll make it up to you after the jump


Er… I kind of realized that picture probably makes things worse.


  • Worse! My morning just got worse!

  • that’s just wrong. we should run over there and flood their basement

  • are beignets available ANYWHERE in the city (outside of fancy restaurants).

    omg – i just wanna eat a beignet. is that too much to ask in a city that is supposed to have everything?

  • Does anybody know where can I get a box of the beignet mix in the city?

  • this is depressing.

  • You’re a jerk, Zach. That picture just made my stomach hurt from desire.

  • “are beignets available ANYWHERE in the city (outside of fancy restaurants).”

    F&B Gudt Food has ‘em. The 53rd and 3rd Midtown location has been gone since the beginning of the year, but the Chelsea location at 23rd and 8th is still there. They’re decent.

  • It aint rocket science,..


    * 1 envelope active dry yeast
    * 1 1/2 cups warm water (approx. 105°)
    * 1/2 cup granulated sugar
    * 1 teaspoon salt
    * 2 eggs, beaten
    * 1 cup evaporated milk
    * 7 cups all-purpose flour
    * 1/4 cup shortening, softened
    * oil for deep frying
    * powdered sugar

    In large bowl, sprinkle yeast over the warm water; stir to dissolve and let stand for 5 minutes. Add sugar, salt, beaten eggs, and evaporated milk. Whisk or use electric mixer to blend thoroughly. Add 4 cups of the flour; beat until smooth. Add shortening; gradually blend in remaining flour. Cover with plastic wrap and chill at least 4 hours or overnight. Roll out on floured board to 1/8-inch thickness. Cut into 2 1/2 to 3-inch squares. Deep fry at 360° for 2 to 3 minutes until lightly browned on both sides. Drain on paper towels and sprinkle generously with powdered sugar. Serve hot with coffee.
    Dough can cut and frozen, separated in container with waxed paper.

    Makes 4 to 5 dozen.

  • Dick move on the photo LOL!

    I love Cafe Dumond!!!! Sadly, I am not allowed to go back to the Big Easy as I always “misbehave” there…and by misbehave, I mean get exceedingly drunk and crawl around on the streets for days on end….

  • :(

    I’ll go try to make my own beignets now.

  • LOL. Maybe this is punishment for all the mean things we say to the Tuesday Profiled Luncher.

    Did anyone notice there’s isn’t one today? Zach, did we finally chase them all away :-(

  • Thanks for the recipe, but this site ruined me. I need my beignet fix pronto. Now all I can think of is going home and making them to munch on. I wanted to get the mix because I don’t have to wait for 4 hours to fry them.

    This is torture.

  • Wait till you get a load of today’s profiled ML’er… I am waiting to let someone else strike the first blow…

  • Why do I keep looking at this?!

  • Not positive, but I think I remember seeing the mix at Citeralla, on 6th ave and 9th st. Call to make sure….

  • Damn, read the headline and clicked in. Such a shame.

  • If you’re really jonesing for fried dough and powdered sugar, the San Gennaro festival kicks off this week:

    As methadone is to heroin, zeppole are to beignets — no substitute for the real thing, but better than nothing.

  • oh boy there’s nothing like cafe au lait and a beignet at Cafe Du Monde.. mmm that’s a good memory

  • CRUEL!! and they used to have the real Cafe Du Monde coffee and mix at Dean & Deluca (…I know…) for a million dollars

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