Doughnut Plant: A Review

New York is full of neighborhood places. The sort of places that only locals know about to get a perfect sandwich, scoop of ice cream, bagel, or pastry. These places are often the sort of places that open at 6 am and close when the run out. Doughnut Plant is one of those place… or it was until last month, when they officially became a chain and opened a second location in Chelsea, a little too close to DessertedIsland HQ.

doughnut plant, image from

So far we (mainly Julianna, she is more interested in doughnuts) have tried 4 types of doughnuts at the new Doughnut Plant. Here is a quick breakdown.

Blackberry jam with vanilla glaze: Doughnut Plant jam filled doughnuts still feature holes (because really, is it a doughnut without a hole? or just a pastry?)  but are square to make sure there is enough room for the filling.  This one is tops. Too often people choose raspberry over the far superior blackberry, and I love that Doughnut Plant has not one but TWO doughnuts that feature it. Rating: 4 (julianna)

Organic Orange: A good solid doughnut, if it didn’t cost three dollars it might have gotten a higher rating. The flavor is very delicate and subtle. General consensus was it could have had more kick. Rating:3.5 (irina and julianna)

Coconut Cream: This was acquired for Vanessa’s birthday back in March. Again, a square doughnut, a novelty which Julianna never ceases to be entertained by. In general, very tasty real coconut flavor. Not overly sweet or artificial. But we both wanted more coconut flakes, either outside or insied.  Half of the pleasure of coconut is the texture. Rating: 3.5 (julianna and vanessa)

Peanut Butter and Blackberry Jam: This is the doughnut that Doughnut Plant is deservedly famous for. It has been featured on “the best thing I ever ate” and ” Throwdown with Bobby Flay.”  Everything about this doughnut rules.  The blackberry jam is great, not too sweet. The peanut butter glaze is made with CRUNCHY peanut butter. This is one of those awesome serendipitous combinations of food.  Rating: 5 (julianna)

There are still so many doughnuts to review….  stay tuned.


April 14, 2011. Tags: , , , , , , . NYC things. Leave a comment.

The Custard Files: “Standing Order” Concrete

This has been “Today’s Special” since at least April. Every week when we go to shake shack  I look longingly at the description of “vanilla custard mixed with real fresh strawberries and orange-poppy caramel.” August’s Monday Flavor is Salted Caramel and since we had already reviewed that, I decided it was time to try out this so-called special. Vanessa went a different route and we will have her review later.

The Standing Order

The Standing Order

Back to the “Standing Order,”  at first I was a little weird-ed out by the texture of the poppy seeds through out the caramel,  but they grew on me. The contrast of the citrus-y caramel with the vanilla and the fresh strawberries was awesome. I would have liked it if the strawberries had been a little more pulverized, because there is something a bit strange about the texture of a frozen strawberry. But that is a minor complaint, all and all, I would encourage you to try this special!

Rating: 4

August 13, 2010. Tags: , , , , , , , , . The Custard Files. 3 comments.

The Custard Files: Black and White Milkshake

While we were busy shoving our faces full of Boston Creme Pie on Wednesday, our dear friend Emily enjoyed a Black and White Milkshake from Shake Shack.

We spend so much time trying to sample the specials custards we dont get to give a  lot of attention to the regular flavors, so it was nice to have Emily putting her two cents in.

She liked her Black and White milkshake, but it wasn’t what she had expected.  A native of Florida, Emily was hoping for a milkshake in the vein of the Stake and Shake side by side with half vanilla and half chocolate ice cream, instead of vanilla ice cream with chocolate sauce through out. Despite her disappointment, she couldn’t argue with it’s deliciousness.

Rating: 3

July 12, 2010. Tags: , , , , , , , . Guest Reviewers, The Custard Files. Leave a comment.