Doughnut Plant — Restaurant in New York

Doughnut Plant, a beloved fixture in New York City's culinary landscape, has been delighting doughnut enthusiasts since its inception in 1994. Founder Mark Isreal's commitment to redefining the doughnut experience led to the creation of this innovative bakery. What started as a small storefront in the Lower East Side has now grown into a doughnut empire, with locations across the city.

Step into Doughnut Plant, and you step into a realm where doughnuts transcend the ordinary, becoming exquisite works of edible art. This establishment has redefined what it means to savor a doughnut, combining craftsmanship, quality ingredients, and inventive flavors into each delectable creation.

The first thing that strikes you is the aroma – a seductive blend of freshly baked dough and heavenly glazes. The display case is a kaleidoscope of colors and shapes, showcasing an array of doughnut varieties that cater to every palate. From the classic yeast and cake doughnuts to the renowned filled square doughnuts, each creation is a testament to Doughnut Plant's commitment to pushing the boundaries of traditional pastry-making.

A standout feature is the use of seasonal, high-quality ingredients sourced locally whenever possible. Whether you opt for the iconic Creme Brulee doughnut with its torched sugar crust or the vibrant, hibiscus-flavored doughnut, each bite is a journey through a symphony of flavors and textures.

The cozy yet modern ambiance of Doughnut Plant adds to the overall experience. It's a place where you can savor your doughnut with a cup of freshly brewed coffee or artisanal tea, creating a moment of indulgence and joy.

What sets Doughnut Plant apart is its dedication to innovation. The introduction of unique flavors, such as the Tres Leches and the seasonal specials, keeps patrons eagerly anticipating what delightful surprises will be...

When we walked in the little shop, I think we got lucky with there being almost no line. By the time we left, the line was wrapped around the inside of the shop and nearly coming out the door. The décor seems to coincide with the “Plant” part of the name, as it has an industrial look – very different from the bakery/coffee shop vibe you get from most places serving doughnuts.

For a Sunday afternoon, the selection was good but you could tell it wasn’t their full assortment of flavors. I’m guessing this is the type of business that is so successful they run out of most things on most days no matter how much they make. I wanted to get a good variety of doughnuts to really sample the flavors, so I decided to try the Vanilla Yeast Doughnut, Salted Peanut Cake Doughnut, and Peanut & Blackberry Jam Filled Doughnut. It was about $7.00 for my three doughnuts, which is equivalent to most specialty doughnut places I’ve been to.

I tried the Vanilla Yeast Doughnut first and this was clearly my favorite. It is probably their most traditional doughnut and could be compared to a standard glazed doughnut, although there is a more distinct flavor in the vanilla versus a glazed icing, which I liked. I’d imagine these are amazing when served hot. I was underwhelmed by the other two doughnuts – the Salted Peanut Cake and the Peanut & Blackberry Jam Filled. The cake was too dry in the Salted Peanut doughnut and I wasn’t a fan of the blackberry jam in the filled doughnut.

In all, our experience at Doughnut Plant was rather disappointing. I know I’m spoiled by living in a town that was home to Blue Collar Joe’s, which was considered one of the best doughnut shops in the country, but I figured Doughnut Plant would be on par with them. I’d say Doughnut Plant was a step down and I don’t think I’d go out of my way to visit again, which is what we did...

Dec '21: doughNut your average sufganiyah

Although @doughnutplant does have some that at least look more like your classic jelly donuts.

Sufganiyot are jelly donuts / doughnuts classically eaten on Hanukkah around the world. They’re round donuts filled with jam or custard, deep fried in oil or shmaltz (never lard as pork isn’t kosher), and topped with powdered sugar. The tradition started in Europe by Germans / Polish then brought to Israel and renamed to sufganiyah (singular). Jews around the word have since adopted the tradition as one of the many fried foods eaten on Hanukkah. The tradition of eating fried foods goes back to 12th century or older even. Jews commemorate the oil that lit the menorah for 8 days instead of 1 in the ancient temple in Jerusalem after the Maccabees defeated the Hellenistic army that ruled over the area at the time. The army had destroyed most of the temple, but the Jews found their menorah and lit it - it was supposed to be lit basically all the time.

Hanukkah started last night! So for me to celebrate, I went to Doughnut Plant! Doughnut Plant was opened by an American Jew with a long history of baking in the family. When they opened the doors, it was actually to a small tenement apartment in the Lower East Side! In 2000 after studying and trying many different donut techniques, then opened shop at Grand St (where I went!). There are now 9 locations - including in Tokyo! They’re certified kosher and offer holiday specials. See my last picture for the two Hanukkah sufganiyot - marzipan or vanilla with blackberry jam. A few years ago they came up with a crazy Hanukkiah one too, but that is special order. I don’t actually like jelly hence my choice in the Brooklyn Blackout.

Thanks for reading! Happy...