Parlor Doughnuts launched its savory collection in January, giving guests delicious options for brunch, lunch and dinner.

The Evansville, Indiana-based business is known for its layers of buttery fried dough that are crispy on the outside and light and fluffy on the inside — sort of like a cross between a croissant and a regular doughnut. The new lineup uses the same dough, but it isn’t sweet. It’s coated in herbs and Parmesan and topped with other tasty ingredients.

I tried all six new doughnuts at one of the area’s two locations, both in Virginia Beach. Here’s my ranking, in order of preference.

The chicken bacon ranch savory doughnut at Parlor Doughnuts in Virginia Beach. (Kendall Warner/The Virginian-Pilot)

Chicken bacon ranch

My favorite creation was the chicken bacon ranch — the most popular, according to store manager Ben Low. It reminded me of an open-faced sandwich with decadent bread. The thick pastry didn’t overshadow the creamy taste of ranch Alfredo sauce and gooey mozzarella. The grilled chicken chunks were tender, contrasting the texture of bacon bits that added a light smoky flavor. A few pieces of green onion provided color and freshness for an overall perfect Parlor pick.

The Pig & Fig savory doughnut at Parlor Doughnuts. (Kendall Warner/The Virginian-Pilot)

Pig & Fig

The Pig & Fig’s sweet-salty combination, which I love, was a close second. Sausage crumbles and bacon bits didn’t hog the spotlight. The fig jam base and drizzle topping offered a bright finish after each bite. The mozzarella was a great complement to the berry notes. This could jump to the top spot for breakfast, in my book.

Parlor’s Hawaiian barbecue chicken savory doughnut. (Kendall Warner/The Virginian-Pilot)

Hawaiian barbecue chicken

The Hawaiian barbecue chicken won me over for the same reason as the Pig & Fig. It consisted of the same ingredients as the pizza version, minus the ham. The idea of a traditional doughnut lingered on my mind as I sampled a minute of paradise.

The Buffalo chicken savory doughnut at Parlor. (Kendall Warner/The Virginian-Pilot)

Buffalo chicken

The Buffalo chicken didn’t blow me away, but it held its own in the land of poultry. The ranch-Alfredo sauce made sense below the cheese, grilled chicken and slices of red onion. I needed more Buffalo sauce to give me the warmth that I longed for on a cold day.

Parlor’s Margherita savory doughnut. (Kendall Warner/The Virginian-Pilot)

Margherita

The Margherita provided a nice reprieve from the meat selections. It had a delicate taste of red sauce, mozzarella and a basil pesto drizzle. Fresh herb leaves would’ve elevated it.

The OG Pepperoni savory doughnut at Parlor. (Kendall Warner/The Virginian-Pilot)

OG Pepperoni

Slightly overcooked meat put the OG Pepperoni at the bottom of the list. Each crinkled pepperoni piece crunched when I ate it. However, the doughnut still gave me the familiar pizza taste I crave weekly. I would order it again.

I also plan to get the new Parmesan savory minis that come with a choice of a red sauce, beer cheese, ranch or Alfredo for dipping.

The Virginia Beach Boulevard location starts serving the savory doughnuts at 10 a.m. daily, the manager said. According to Parlor’s website, the Pacific Avenue store begins at 11 a.m.

Rekaya Gibson, 757-295-8809, rekaya.gibson@virginiamedia.com
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If you go

Where: 3229 Virginia Beach Blvd. and 2708 Pacific Ave., Virginia Beach

Hours: 6:30 a.m. to 4:30 p.m. (Virginia Beach Boulevard), 6:30 a.m. to noon (Pacific Avenue)

Prices: $34.95 (six-pack), $6.95 each

Details: parlordoughnuts.com; 757-922-4040 (Virginia Beach Boulevard), 757-278-5559 (Pacific Avenue)