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David Lissner
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The Grub Guide to What’s Hot: Doughnuts…

Doughnut Vault's chocolate glazed doughnuts. (Photo courtesy Doughnut Vault)

Doughnut Vault's chocolate glazed doughnuts. (Photo courtesy Doughnut Vault)

If you have to ask yourself “What magic are they putting in the batter at Doughnut Vault to convince customers to wait in 100+ people lines?” then you’ve probably been hiding under a bridge for the last few weeks or so.

Owner Brendan Sodikoff (a former LEYE chef who also owns Gilt Bar and Maude’s Liquor Bar) hired a former Krispy Kreme exec as a consultant and Francois Gras as the “doughnut chef” to take the tasty treat to the next level. The tiny space is tucked inside of Gilt Bar, which means that only about three people can squeeze in at a time. Therefore, most folks simply trot up to the walk-up window to place their orders.

For now, hours are 8 to 9 a.m. Tuesday through Saturday, as Gras cranks out chocolate and vanilla glazed, cinnamon sticks, butterscotch and old fashioned cake doughnuts. There are plans in the works for late-night hours, but that won’t happen until late spring or summer. Doughnuts are $2 to $3 and there is a minimum of six. Cash only.

 
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