Chef Bryan Merker, Part Three: The reason Nica’s makes beignets

• RachelleB
• These aren’t your average doughnuts.

For Chef Bryan Merker, there’s really only one place that makes beignets (deep-fried dough dusted with powdered sugar) right in New Orleans.

“Cafe Du Monde in the French Market. They’re my inspiration doing beignets here,” Merker says.”New Orleans is nowhere near here. We’re not Cafe Du Monde, but we can fill that void.”

Merker talks today about the secrets to great beignets. Last Thursday, the chef and owner explained how all of his travels across America have influenced his restaurant in Kansas City. On Friday, he talked about the magic of black garlic.