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The first three words I heard uttered at Do-Rite Donuts this morning were: a dozen bacon. The staff behind the counter was unfazed. They filled a box. "Would you like coffee?" they asked. The shop serves Dark Matter for a dollar. "I don't drink coffee." Obviously. The man drinks bacon.
What is Do-Rite Donuts? This time yesterday, I would not have known the answer to that question. This time today, I have two answers. One: Read Gaper's Block. In a nutshell: Two Lettuce Entertain You fine-dining chefs (one of whom developed L2O's bread program) have set up a standing-room-only doughnut shop adjacent to Petterino’s. Two: Go there.
It opens at 6:30am. I went today around 9:30am. There was no line. It was me and Bacon Guy and a few business dudes. There were many doughnuts. Peanut-butter-and-jelly, toasted coconut, Valhrona chocolate, Tahitian vanilla, lemon-poppyseed—and of course, bacon. I got six doughnuts. Two of them are Old Fashioneds, which, per Gaper's Block, is the shop's signature. So far I've had one. It's incredible.
Just one problem. The shop is open only until it runs out of doughnuts—the chefs quit frying at 11am. That sinking notion you know exactly what you're in for? It's setting in.
Do-Rite Donuts (50 W Randolph St) is open Monday–Friday beginning at 6:30am.