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Dish no. 91: Doughnuts from Dough Loco (1261 Park Avenue)
After years of busting out funky New American cuisine at East Harlem hot spots Earl’s Beer & Cheese and ABV, Corey Cova turned his attention to coffee and doughnuts with the opening of Dough Loco. Cova’s stretchy, bulbous rounds are yeast-raised to give them an airy texture and sumptuous, buttery mouthfeel. All of the glazes are made in-house, like chocolate made from small-batch Catskills brand Fruition, and more adventurous flavors including maple-miso and blood orange-poppy seed. A word of warning: there are no doughnuts on Mondays, but you can still get freshly brewed Blue Bottle coffee, made by baristas who’ve been through California java empire’s Brooklyn training camp.
In advance of our 2014 Best of NYC issue, we’re traipsing through the boroughs and divulging our favorite dishes of the year. They’re presented here as a countdown, but we’re listing them in no particular order. Consider this a guide to what’s good to eat in this town right this very second.