Doughnut Vault | New restaurant

Brendan Sodikoff turns to pastry.

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Photograph: Martha Williams
Interior at Doughnut Valut
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Photograph: Martha Williams
Buttermilk old fashion doughnut at Doughnut Vault
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Photograph: Martha Williams
Chocolate doughnut at Doughnut Vault
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Photograph: Martha Williams
Chestnut doughnut at Doughnut Vault
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Photograph: Martha Williams
Vanilla doughnut at Doughnut Vault
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Photograph: Martha Williams
Ginger bread cake doughnut at Doughnut Vault
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Photograph: Martha Williams
Assorted doughnut at Doughnut Vault

Having had success with [node:213239 link=Gilt Bar;], only to follow up with smash hit [node:176525 link=Maude’s Liquor Bar;], where could restaurateur Brendan Sodikoff turn to make a splash? This week, we get the answer: The man has turned to doughnuts. At Doughnut Vault, housed in an old stone vault in the same building as Gilt Bar, doughnut makers using the noms de plume François and Henri Gras will put out batches of vanilla glazed, chestnut, buttermilk old fashioned and other doughnuts of both the cake and yeast variety. But they will do so with irregularity, releasing batches at their whim and announcing their existence on Twitter and Facebook. History shows that furors tend to break out over single-subject pastry shops of this kind (see Sprinkles, More and every other cupcake shop), but this may elicit emotions even more intense—a furor not just over a baked good, but one in limited supply. 401 N Franklin St, twitter.com/doughnutvault.

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