Pillowy-Soft, Umami-Packed Donut Holes

James Galbraith

PostBoy is a modern American concept where James Galbraith, chef/owner, serves up fun, convivial fare built around global inspiration and approachable flavors. He successfully brings nostalgic comfort and Japanese flavors together in the shareable Donut Holes, made from pillowy Japanese milk bread dough. Fried to a golden crisp and tossed in an umami-rich mix of togarashi and furikake, the dish is served with a spicy ssamjang aïoli for dipping. “It’s a playful nod to our love for global flavor mash-ups,” says Galbraith.

The idea was born from a road trip through the South, where Galbraith explored standout Asian-inspired restaurants along the way. “Two places that left a lasting impression were Gan Shan in Asheville and Xiao Bao Biscuit in Charleston—both of which deeply influenced our Black Bean Chicken, the flagship dish at my first restaurant, Houndstooth,” he explains. That dish featured a donut component Galbraith loved so much he gave it a starring role at PostBoy.

“There’s a bit of nostalgia in serving donut holes, but the unexpected seasoning and sauce perfectly reflect PostBoy’s ethos: familiar forms with bold, worldly twists,” he says. It’s a craveable starter that fuses comfort and adventure in one
bite-sized package.

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