Wed., Feb. 6, 2008
Seriously, I miss doughnuts (or donuts for you lazy bastards). And I am not talking about Krispy Kremes, which I don't consider to be true doughnuts. K.K.s are in their own league, kind of how Cold Stone isn't exactly ice cream, compared to, say Baskin Robbins, but all of it still good; just different.
Anyhoo... I have fond memories of picking up doughnuts from Winchell's back in the day: crullers, bear claws, apple fritters, glazed old-fashioned, powdered, chocolate covered, sugar coated and jelly filled. But it's safe to say my palate has refined enough to know that isn't the cream of the crop anymore. Also long gone are the independently owned shops, open 24 hours, where you can wander in some random morning to see the baker making fresh ones at 3:00 a.m. (we miss you Dough Boy in Gardena, CA).
Just had some good one from Bob's Donuts at the Farmer's Market, but again, they are too greasy. Too long in the fryer, or maybe the oil needs to be changed? Either way, while it is good, it could be better.
As for Frittelli's on Beverly Drive, they are the gourmet version, but it could be better. Getting donuts at 8:00am only to have them a bit too dry was a disappointment.
The last good batch was to be found in Portland, OR at Voodoo Donuts. Not only a true independent, but also one with a rock-n-roll/punk sensibility making unusual looking and tasting concoctions. By far, the best is the Bacon Maple Bar. Even the classics were what you'd expect from a good donut. It is light and chewy on the inside, the slightly bit of crisp on the outside and not a bit of extra grease on the fingertips.
Voodoo Doughnuts is more for take-away than sitting in, but they have a small table and bench plus the nicest workers around. If you ever get to the Pacific NW, definitely stop in. Worth the visit. 22 SW 3rd Ave., Portland, OR 97204, (503) 241-4704
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