Doughnut Plant

379 Grand St
New York NY 10002
(212) 505-3700
Categories Food

This bakery essentially singlehandedly started the specialty donut boom thats gripping the nation. Donuts have been a part of owner Mark Isreals family for more than 100 years, and in 1994 he opened The Doughnut Plant using that same recipe his grandfather used. By building on that classic recipe, hes made a name for himself and his bakery, and hes also created a few now-legendary inventions, like the square jelly-filled, peanut butter and jelly (left), and tres leches donuts. — Dan Myers, 12/14/2012

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Around the Web
Guide | Doughnut Plant | Edible Manhattan
Guide Doughnut Plant | Local Food Magazine of Manhattan
Doughnut Plant: News & Coverage on New York Magazine
Recent news and coverage of Doughnut Plant.
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Tales & Tours
ℹ Look around and learn more about Heart of the Lower East Side, Doughnut Plant and New York in the travel guide "Lower East Side Tour" with Tales & Tours for your smartphone (offline maps too)
Serious Eats
The shop that started the fancy doughnut craze in New York, it's still turning out some of our favorites. Try the creme brulee, tres leches, or peanut butter and jelly.
Kushal Dave
Tres leches, chocolate and yeast donuts (especially with seasonal fruit!) are all the best doughnuts you will ever have in your life, and I doughnut tolerate any disagreement.
Village Voice
Village Voice is excited to have Doughnut Plant at the 2012 ChoiceEats food fest! Full list of restaurants here:
Serious Eats
Pumpkin Doughnuts in both cake and yeast form. A finish of caramelized pumpkin seeds, nutty and crunchy, iced over in a spiced glaze. The cake one has cozy pumpkin flavor with of cloves and cinnamon
New York Habitat
The city's best donuts are at this LES establishment. Get there early to get them when they're hot right out of the oven! Try the Tres Leches and Crème Brûlée, they're fantastic!
Food Network
On Kid in a Candy Store Adam Gertler swings by Doughnut Plant where the bakery makes fresh doughnuts with real fruit and nut glazes like the jelly square-shaped doughnut. Find more tips at FN Local.
Food & Wine
This Lower East Side institution is renowned for its big, moist doughnuts with glazes made with real fruit.
Gansevoort Hotel Group
Seriously the best doughnuts around - airy, flaky, crumbly, moist, sticky! Get the creme brulee, the carrot, the pb&J, the coconut and the blackout! Let the salivation begin!
Cooking Channel
The crème brulee donut tastes like the most decadent dessert I’ve ever had for breakfast. - Jeffrey Saad, United Tastes of America
Try the Creme Brulee Donuts
Nick Foden
PB & J all day
Try the Doughnuts
A doughnut is a classic guilty pleasure, but here they are heavenly. -Yigit Pura, Top Chef Just Desserts
Nothing beats these doughnuts. The yeast doughnuts are light, sweet, and extraordinary. Eric Wolitzky, Top Chef Just Desserts
Niketa Patel
The coconut cream doughnut is out of this world!
Noah Robischon
Blackout chocolate cake doughnut has a surprise inside.
Danielle Maveal
Eat a creme brulee donut.
Sean Ganann
Peanut butter glazed/jelly filled, meyer lemon or pumpkin (in season) are the go.
Fernando Gonzalez
Fresh, delicious and unique doughnuts. Get there early so you have your choice of available flavors.
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