- My trip to NYC started as all my trips to NYC do–with a trip to the Doughnut Plant. This is a yeast-raised donut in fresh raspberry glaze.
Ah, NYC. I’ve only visited you twice before, but each time, you’ve rocked my stomach three ways to Shang-hai. So I was incredibly stoked to be introducing this awesome city–and a few very close friends of mine–to baby Ella. Although traveling with a baby is never easy, we made sure to hit up all the food stops on my list, even if we had to carry the stroller up the subway stairs in the rain. Which we did. It was worth it for some kick-ass dumplings, but I’m getting ahead of myself. First, a little more donut porn.
- The daily flavors at Doughnut Plant. Yes, they totally had my coconut cream pie filled donut!! Holla!
I was first introduced to The Doughnut Plant on a food tour of NYC’s Lower East Side given by The Enthusiastic Gourmet in 2005. What’s not to like about artisan donuts with creative, seasonal flavors? The owner, Mark Israel, opened The Doughnut Plant in the basement of a Lower East Side Tenement Building in 1994 using his grandfather’s doughnut recipe, and bicycle to deliver the donuts to local shops like Dean and Deluca. After perfecting his techniques, he opened the shop in 2000, where he’s been ever since. The shop has expanded to Tokyo, where there are nine shops today.
I particularly enjoy his filled donuts, which are square with a hole in the middle, yet filling is in every bite! So creative. So delicious. In addition to the raspberry glaze donut, we also had a coconut cream pie filled donut and a pistachio glazed yeast raised donut.
- Flavors of the day at The Doughnut Plant. See how some of the flavors are translated into an Asian language? The shop sits right next to Chinatown, so I assume this is for their Chinese patrons.
More food porn after the jump!
Read the rest of this entry »
