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I feel nervous and excited.

donut shop isn't the likeliest place to experience sticker shock, but that's what happens when you walk into Forbidden Donuts, the pop-up that takes over the food counter at Chelsea Market's Bowery Kitchen Supplies every weekend. The price of the pastries — which range from $5 to a whopping $18 — is for good reason, though: They're topped with ingredients much more upscale than your usual sprinkles.

"Everything came out of a joke, but we just turned that joke into reality," says Michelin-starred chef Richard Farnabe, the brains behind the operation. His first foray into savory donuts was with caviar. Farnabe's the executive chef at Petrossian, New York City's elite French restaurant that's known for the stuff. "We were making sweet donuts in the kitchen and someone said, 'Why won't you put caviar on those?'" he says. So he did, on top of a hand-cut yeast donut with crème fraiche glaze and vodka jelly.

Now, Farnabe's menu is up to seven regulars, which he jokes could serve as an entire meal: "You can start with something sweet and finish very spicy — and there's protein and vegetables." If you're game, that'd look like this: Start with the chocolate foie gras, followed by the sriracha kimchi, then hit the lobster roll, and finish with the peanut cauliflower.ronically, the most polarizing has turned out to be the most popular. "My first two customers were a pair of French tourists who ordered the foie gras," says Farnabe, also a native Frenchman. "She came later and said, 'Give me another one!'" he laughs.



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