Table 6 , the always-packed Capitol Hill-area bistro, changes a portion of its menu almost daily to take advantage of seasonal ingredients and changing weather patterns.
But in the midst of all these modifications, one dish has remained consistent for six years: the chocolate beignets. Take one bite of the small, round pastry, taste the dark chocolate as it oozes from the center, and you'll know why this is a crowd favorite.
Chef Scott Parker creates these delicious morsels by making truffles with Valrhona  French chocolate and heavy cream. The truffles are then coated in egg and panko, frozen, dipped in a light beignet batter, deep-fried, and sprinkled with powdered sugar. The result is a decadent dessert featuring chocolate as the star and the surrounding doughnut merely as a supporting player.
609 Corona St., 303-831-8800