In truth, there’s a strong argument to be made for the City Park destination of Cafe du Monde, only two years old, being a preferable stop over the original in the Quarter. Where else can you enjoy one of New Orleans’s most treasured, beautiful settings with piping hot beignets and a just-made cafe au lait in hand? Not to mention the line, if there is one at all, can’t rival the usual line at CDM downtown.

Morning Call beignet fans are legion, impressed by the fried to order tender beignets offered in a paper bag, letting a person choose how much sugar to shake over the treat. Now located at 5101 Canal Street, Morning Call offers more than just breakfast, with daily specials and even Irish coffee featured.

A family-friendly, quintessential neighborhood restaurant, Katie’s is known for straightforward Southern and Louisiana favorites, as well as brunch, a great Cuban, and the crawfish beignets: crawfish, shrimp, cheddar, mozzarella, jalapenos, and caramelized onion served with a bright dipping sauce. Winner of the 2018 Beignet Fest.

Stuph’D Beignets & Burgers, a delightful Gentilly-turned-St. Claude Avenue restaurant, specializes in fried-to-order beignets bursting with savory or sweet fillings, from Creole crawfish, shrimp, and crabmeat; Philly cheesesteak; and BBQ beef on the savory side; and sweets including traditional, cheesecake with strawberries, and a customer favorite, the sweet potato beignet. The cheese-stuffed burgers here are great.

The first Cafe Du Monde opened in 1862 in a stand in the French Market, and ever since, beignets have been the cafe’s calling card. Open seven days a week, Cafe Du Monde’s menu is succinct: beignets, three to an order, doused in confectioners’ sugar; orange juice, and cafe au lait made with chicory.

This is where visitors frequent if they want their beignets along with a hot breakfast in the French Quarter. Cafe Beignet has three locations, including one on Bourbon Street, and a menu of eggs, grits, waffles, and New Orleans staples including red beans and rice and etouffee.

Criollo is a sleeper in the Monteleone, a spirited Creole spot with an inventive menu and solid service. The blue crab and corn beignets during jazz brunch are a super savory option, served with Cajun brown butter and remoulade. But there’s also a sweet option, served during breakfast or for dessert, of French Market-style beignets with praline sauce and strawberries.

A massive selection of tapped wine and a changing menu of sprightly American cuisine distinguishes this Poydras Street bistro from its downtown counterparts. Copper Vine’s crawfish beignets, which are their own specialty, really, are served on a bed of pickled chow-chow with a Meyer lemon aioli. The crunchy, savory delights are served at brunch and dinner.

Mr. B’s Bakery — not to be confused with Mr. B’s Bistro — is a West Bank staple, beloved for two things, primarily — affordable, classic breakfasts, and piping hot glazed beignets. These bad boys are fried and glazed to order, causing many to name them the best glazed beignet in town (Antoine’s is another favorite for the specialty, but doesn’t always have them). During Carnival season, beignets get the Mardi Gras treatment and Mr. B’s turns into a king cake destination.

Love this French cafe on Magazine, which asks the question, “A hot beignet is a pillow of goodness, and who doesn’t love their pillow?” The menu offers plain, cinnamon, and “fancy,” filled beignets, as well as beignet bites and a savory beignet dish, but the Vintage also offers beignet specials — like a king cake beignet during Carnival. Beignets and pastries are served all day, with savory bites like boudin balls and flavored flatbreads beginning at lunch. Good cocktails here as well.

Basin continues to be a great neighborhood gem, reinventing and innovating in some ways but maintaining the elements that gained it a longtime base of regulars, particularly menu items. One of those is the blue crab beignet appetizer, good enough to rival any of the fine-dining versions, super light and fluffy. Don’t miss the soft-shell crab when it’s on the menu.