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Doughnut Plant Update - Long


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Doughnut Plant Update - Long

millefeuille, ganosh | Dec 28, 2004 10:14 AM

A pilgrimage was made by two hungry Wall Street chowhounders this am to the LES to check out Mark Israel's Doughnut Plant.

Immediately worth comment is the knee-buckling aroma of vanilla-scented icing that hits one's face the instant he steps through the steamed up doors on Grand street.

An appropriately cheery counterman awaits your order once you have regained your senses after being embraced by the sweet aromas emanating from the fryers in the back.

The much-lauded Valhrona Chocolate donut as well as the peanut butter and jelly and standard strawberry jelly varieties were sampled. All were fantastic. Some posters have taken issue with an excess of sweetness in these beauties. Ganosh and I were on notice of this gripe and are happy to report that no such saccharine sacrilege was found.

Rather, the most remarkable aspect of the Doughnut Plant donuts is their pliant texture. The batter seems to have enjoyed some extra kneading or perhaps contains more yeast than your average frycake. The result is a substantial dough, one that pulls back a bit as you bite through the icing. Ganosh and I are definitely feeling the post doughnut plant lethargy after tearing through these bad boys.

The winner seems to have been the peanut butter and jelly donut. A square-shaped jelly donut (black cherry) enrobed in a peanut butter glaze (complete with fresh roasted peanut bits), this one is worth the expedition on the J M Z train on its own.

We will definitely be back for the sticky buns offered at DP that we regretted not taking with us. Also, you simply must pay homage at another temple of baking next door -- Kossar's Bialys. Try the onion disc.

Doughnut Plant
379 Grand St, New York, NY 10002

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