Every week, I document another dish that impressed and satiated me during my food adventures around New York City
Once upon a time it was cupcakes, then this city’s bakeries turned to focusing on pies. Now the big thing seems to be doughnuts. And why not? They’re another satisfying dessert that has been compromised by big commercial food chains.
While fried dough in any form still tends to give me major heartburn, I am pleased to see local bakeries using quality ingredients and innovating with unique flavors in surprising locations (I’m dying to try the doughnut at Underwest Donuts inside a car wash). It’s definitely worth a little pain.
Pies ‘n’ Thighs is a wonderful Southern joint in Williamsburg that unveiled their second location in the Lower East Side this year. And that’s when they debuted their sourdough doughnut.
I came by for brunch and since I had a rather healthy egg sandwich called the Hippie Banjo with lots of vegetables, I figured I could indulge on one of their beautiful rounds. I got the last of the sourdough doughnuts and it was heavenly.
They’re made with an actual rye starter (just like sourdough bread) and left to ferment. So these doughnuts aren’t just greasy and sweet – they have a subtle funky, sour quality that mixes beautifully with the light sweet glaze. They taste homey and comforting and feel like a real doughnut that required a chef’s time and effort rather than a machine’s settings. It’s a new doughnut style that’s fresh and timeless.
|PIES ‘N’ THIGHS|
|43 Canal Street (between Orchard and Ludlow Street),
Lower East Side