Downtown Silver Spring’s new Miss Toya’s doesn’t mess with a classic. No extras, no different sauces, just a perfectly crisp, deliciously powdered sweet dessert ($8) to cap off any of its Creole mains.

Located in the newLe Fantome food hall in Riverdale Park, this hot chicken stall fromTop Chef: D.C.(Season 7) winner Kevin Sbraga also specializes in New Orleans-style beignets ($12 for four). The beignets—along with Hurricanes and French 75 cocktails—are priced at $7 as a celebratory special for Mardi Gras weekend only.

This off-the-grid Senegalese restaurant offers beignets as a finisher to their extensive menu. France’s influence on Senegal is evident across many of Chez Dior’s offerings, but their beignets stray from the traditional French style. They’re smaller, crispier, and at five per order, worth investigating ($4.99).

Logan Circle’s Vietnamese street foods spot takes a stab at beignets with a twist that makes perfect sense. The beignets are full of one of Southern Vietnam’s key ingredients: coconuts. Made with coconut sugar, sweetened condensed coconut milk, and topped with coconut chips, this dessert feels familiar and novel all at once ($9.50).

Pearl Dive makes beignets their own with a twist on the original recipe. Ricotta beignets comes with an almond caramel dip, adding tasty-yet-understated flavors to a malleable base ($10).

在王妃的,煎餅搭配了一個迷你搖來搖去zen milk punch, treating the dessert like a signature dish ($9). At this New Orleans-influenced restaurant, where classics get an upscale twist, this fan favorite fits right in.

The beignets at this American chain come with a variety of dipping sauces: raspberry, chocolate, and caramel. They’re listed as “Uncle Buck’s Beignets” ($10.99). The Founding Farmers that started it all on Pennsylvania Avenue NW offers the same order.

Po Boy’s pillow pastries are served with strawberries and heaps of powdered sugar ($6). The dough is so light, there’s no sugar rush with this dessert. It’s easy—maybe too easy—to order another round.

At Chasin’ Tails, the beignets are served with a strawberry coulis ($9). The dessert stands up on its own, but the option to add vanilla ice cream is a welcome touch.

Alexandria’s Southern staple offers a savory, beignet-based main that strays from its original roots. Whole shrimp and crawfish are wrapped with angel hair pasta and laid over beignets, served with a garlic dipping sauce ($11.95). Versatile in texture as well as flavor, the beignet adds a crispy element to a dish already full of unexpected flair.