Dough Loco opens in East Harlem

Corey Cova (Earl's Beer & Cheese, ABV) rolls out eccentric doughnuts at Dough Loco.

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  • Photograph: Melissa Sinclair

    Chocolate-and-stout doughnut at Dough Loco

  • Photograph: Melissa Sinclair

    Maple-miso doughnut at Dough Loco

  • Photograph: Melissa Sinclair

    Pineapple-and-brown butter doughnut at Dough Loco

  • Photograph: Melissa Sinclair

    Doughnuts at Dough Loco

  • Photograph: Melissa Sinclair

    Dough Loco

Photograph: Melissa Sinclair

Chocolate-and-stout doughnut at Dough Loco


Haute doughnuts get their big break uptown at Dough Loco, opening September 3rd. Chef Corey Cova (Earl’s Beer & Cheese, ABV)—known for funky dishes like a Spam-and-octopus salad and a foie gras Fluffernutter—rolls out eccentric fried rounds at this ten-seat bakery. Behind a counter crafted from old bowling alley lanes, find a rotating selection of flavors like miso-maple, pineapple–brown butter and chocolate-and-stout. To drink: pour-overs and espressos made from Blue Bottle beans. 1261 Park Ave between 97th and 98th Sts (no phone yet)


Users say

2 comments
katherine
katherine

Located on the cusp of the Upper East Side and East Harlem, you can smell the scent of doughnuts pouring out. Inside is a simple store with scatterings of the signature cartoon caricatures, selling unique doughnuts and Blue Bottle coffee.  These doughnuts are not for the faint of heart, measuring to about the same size of a softball. Luckily, I'm not scared. I chose a couple, the Maple Miso and Pumpkin Cherry. You can read the rest of my review with photos here: sprungonfood.com/2013/11/11/dough-loco

Jack Selwyn
Jack Selwyn

I don't get the hype. Traveled way way uptown for this and it was meh. Not enough choices when I got there so I didn't get to try the miso-maple. Waste of time. Not coming back.