As the temps fall, my interest in donuts always seems to rise. Maybe it's those pumpkin donuts that start showing up on the rack at Dunkin' and Starbucks. Or maybe, now that the layering has started up again, I have less concerns about over-donuting.Well, I don't think I'm on the only one whose interest perks up this time of year. Over at NY Daily Photo, there's a great photo (reposted here) and feature today about The Doughnut Plant (their spelling) on the LES. I've mentioned them on the blog before but his post offers a little more detail and history too. Basically, they make exquisite donuts with mad crazy real ingredients and no high fructose corn syrup in the mix. They are a little pricey at 2-3 a pop but this is New York, dammit...what isn't?
In other donut news, there is even a new play on Broadway this fall about donuts. Sorta. No, it's not the musical version of The Simpsons. It's a serious, straight play called "Superior Donuts" which comes from the same writer who brought us last seasons' "August: Osage County". Just like it's name, this new work by Tracy Letts, which chronicles life in a Chicago donut shop, is supposed to be a bit lighter, fluffier and sweeter, with reviews comparing it to a genial 70's sitcom. And there's certainly nothing wrong with that! It sounds a bit like a white "What's Happening" or "Archie Bunker's Place" with cream-filled concoctions instead of cocktails. Either way, I plan to check it out this fall, if only to see if donuts are on sale in the lobby.
