King Bee Will Introduce New York to the Donair

If not for King Bee , New Yorkers might still be oblivious to the rich, hearty charms of Acadian cuisine, that somewhat obscure result of French immigration to the region of Eastern Canada now known as the Maritime provinces, and from there to Louisiana, where it evolved into Cajun. This Sunday, the East Village restaurant launches brunch with a few Acadian-inspired specialties, including ployes with sorghum butter, a crawfish Benny with fennel-tarragon bearnaise, and duck-and-farro boudin.

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