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Haute doughnuts get their big break uptown. 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.