Doughnut Plant is a beloved Lower East Side gem known for its inventive handcrafted doughnuts like crème brûlée and tres leches, making sweet mornings unforgettable.
"With outposts in Brooklyn and Queens as well as Manhattan, Doughnut Plant is now a giant among New York doughnut makers, and one of the few that excels equally at cake and yeasted varieties. New specials appear often, but the classics have stayed on the menu for a reason. For cake doughnut lovers, go for the tres leches. If yeasted is preferred, the peanut butter and jelly doughnut is chewy, flavorful, and not at all goopy." - Eater Staff
"A treat for sure. The rotation of different flavors makes the return worth while each time." - My Orange Box
"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
"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. The savory cacio e pepe tastes like a bowl of pasta in fried dough form, and we’d rather have it to begin a meal over any dinner roll out there. Doughnut Plant has locations in Manhattan, Brooklyn, and Queens. photo credit: Emily Schindler" - Kenny Yang
"This classic Lower East Side institution reinvented the doughnut for New Yorkers in 1994 and became wildly popular for its elaborately conceived and frosted round pastries fit for breakfast or a sweet snack. The creme brulee doughnut crackles when you bite into it and pudding squirts onto your shirt, while the black-and-white transforms the signature cookie of the city into a doughnut." - Robert Sietsema
