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First time at Primo's doughnuts


Restaurants & Bars Los Angeles Area Donuts

First time at Primo's doughnuts

hch_nguyen | | Apr 14, 2007 03:48 PM

I had to undo all the goodness of my workout this morning and headed straight for Primo's from the gym, literally, after perusing several threads about the merits of a Primo buttermilk bar on this board and the inability to fight off a powerful hankering for a doughnut today. Off I went down Sawtelle from Venice after exiting Bally's. I selected a buttermilk bar, a chocolate covered cake doughnut, and a cinnamon sugar cake doughnut.

I definitely thought the buttermilk bar was the winner. The chocolate-frosted cake one was a total bomb, sorry to say. Again, it was A bomb and not THE bomb. It tasted nothing like chocolate. I'm not sure what it was reminiscent of but it did not smack of anything evoking goodness for me. It had a strange chemical, cough medicine-like aftertaste. I think it might be one of those things that is an acquired taste (like durian, which I've never conquered, by the way), but still, I expect chocolate to taste at least somewhat chocolatey, and while it looked like chocolate, it tasted like anything but.....The cinnamon sugar doughnut was better although it was just a standard cinnamon cake doughnut I could've gotten anywhere IMO and pretty forgettable. The star was the buttermilk bar. As soon as I removed it from the bag, I was immediately hit by the aroma of earthy, sweet buttermilk and this sensation was heightened as I bit into its doughy inner layers. This is a very cakey, very dense, very "doughy" doughnut, so to speak. It was good, by all means, but it doesn't fall within my personal preferences for this particular pastry, which is my own problem I guess. I like a doughy yet airy interior and a crispier, almost flakier exterior. Also, and as stupid as this sounds, I like doughnuts that look like doughnuts, round with the hole in the middle. There's something about the soft symmetry and playfulness of it all that appeals to the kid in me and makes it more fun to eat. Also, I think the skin crisps up better in the oil with that particular shape, greater surface area of exposure to the oil. For me, fresh Southern Maid plain, glazed are my yardstick for the ultimate in doughnut delight. Unfortunately, they're only available, well, in the South. I don't know how they get the crispy little things to melt in my mouth in doughy goodness and sugary glaze.

Although it was delectable, Primo's did nothing for my doughnut hankering because it didn't really fit the bill of what a doughnut is for me. It is exactly what it is called: a buttermilk bar. I wouldn't be one bit surprised if I start getting hankerings for buttermilk bars, but as it stands, I think I'll look elsewhere in the future when I get urgings for a doughnut, but I'm not going anywhere near Winchell's or Dunkin Donuts. I'd take buttermilk bars anyday over either of those. In fact, the more I write about it the more I like it. I think I'll try the little doughnut place on Palms and Sepulveda, which I've read about here. Also, maybe I'll go back to Primo's and try their plain, glazed. I should've done that today....that might've hit the doughnut spot.

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