Beer for my… doughnuts?

Illustration by Sarah Hansel

After 13 years at Michelin-starred restaurants, Milk Money’s pastry chef Edward Martinez said he grew tired of how “fucking serious” fine dining was. Wanting “to get back to having fun,” Martinez said his doughnut and ice cream shop (1715 R Street) should open in early February. Until then, he’s hosting pop-ups like the one on January 20 with Bike Dog Brewing Co. (915 Broadway) from 10 a.m. to 1 p.m. He plans to craft new doughnut varieties daily when his shop opens and this Saturday, he said he’ll debut “two, maybe three” doughnuts ($4), including a malted milk brioche topped with a burnt caramel glaze and smoked sea salt that will pair with the malty, caramel and smoky flavors in Bike Dog’s Wee Heavy Scotch Ale. If you’re interested in that novel combination, get in line early. Martinez said his last pop-up at LowBrau sold out of 500 donuts in 41 minutes.