"We wake up at least once a week thinking: “Doughnut Plant sounds good today.” The hefty yeast doughnuts, with their slightly dense, spongy, and chewy texture, made this place well-known. But don’t ignore their other types like the sourdough, cake, and mini filled ones. Some of our favorites are the coconut cream, tres leches, and the crème brûlée, which gets the brittle, somewhat bitter caramelized top layer just right. They have multiple locations throughout the city, but we prefer their original spot on the Lower East Side." - neha talreja, kenny yang, carina finn koeppicus, carlo mantuano
Emily Schindler