1. 606 R&D606 Vanderbilt Ave, Brooklyn
2. Doughnut Plant379 Grand St, New York
3. Dun-Well Doughnuts222 Montrose Ave, Brooklyn
4. Peter Pan Donut & Pastry Shop727 Manhattan Ave, Brooklyn
5. Dough305 Franklin Ave, Brooklyn
6. Dough Loco24 E 97th St, New York
7. Do or Dine1108 Bedford Ave, New York
8. The General199 Bowery, New York
Plating new American cuisine in Prospect Heights, 606 R&D serves breakfast, brunch, lunch & dinner seven days a week. They've also got a family-style Sunday Supper prix fixe every Sunday at 5p.
Doughnut Plant laid its roots in owner Mark Israel's Lower East Side basement in the ‘90s, and grew to be a leader of New York City’s new-wave donut craze. DP now has outposts in three boroughs and Tokyo, and its popularity continues to spread thanks to seasonal specialty items (coconut-lime and rose petal) and beloved inventions (a jelly-filled peanut butter doughnut). But it’s the game-changing creme brulee doughseed with a crisp shell and creamy vanilla innards that takes the cake -- or glazed icing -- every time.
The first all-vegan donut shop in NYC, Dun-Well's baking 200 flavors of premiere donuts in Brooklyn.
This donut shop in Greenpoint is over 60 years old, having opened its doors in the 1950's. They offer all kinds of pastries, egg sandwiches, and more than 20 varieties of donuts, like French crullers and creme-filled and crumb-topped yeast varieties -- but the signature is the lightly glazed red velvet cake donut, which they start turning out at 4:30am. During the hotter summer days, you can get it split open and get it filled with cherry amaretto ice cream.
Hype is often misleading, but the fluffy and moist doughy behemoths at Fany Gerson’s cult-favorite shop continue to be worthy of the attention they receive. Dough offers unique flavors (think hibiscus, lemon poppyseed, and toasted coconut, plus a number of rotating options) and enormous sizes. While it's hard to go wrong here, the cheesecake -- coated in a tart frosting and dusted with graham cracker crumbs -- is the one to beat.
Chef Corey Cova (ABV, Earl's Beer & Cheese) is baking insanely delicious and creative donuts -- like miso-maple, blueberry-rosemary, and blood orange -- on the UES.
After months of whipping up everything from dumpling nachos to foie gras doughnuts, the team at DOD's lowering resistances to the weird with their fresh liquor license, so that foie won't be the only bloated liver at the table.
The General's a modern Asian resto in the LES that's the brainchild of the EMM Group and Top Chef winner Hung Huynh, serving up classics like beef & broccoli but with a serious twist (braised short rib served alongside Chinese broccoli and thick udon noodles). For breakfast or dessert, give their Fruity Pebbles or Green Tea Donuts a try. Martini Week Specials: from 5:30p to 8:30p, get a Grey Goose "Lady with a Dagger" or a Bombay Sapphire "The Doc" for $12.