"The first time I read about Spalding's Doughnuts, all I could think was these sound remarkably like Georgie's," Ed told me. Georgie's was a personal favorite of Ed's—a Harlem doughnut shop that's been closed for about a decade now. Irregularly shaped, airy, full of stretchy nooks and crannies and an unusually thick, crisp crust, these are the kind of doughnuts that are the aesthetic opposite of the perfectly round factory-stamped shape of the major chains.
'Kentucky' on Serious Eats
One of my favorite parts of snuggling up to the latest issue of any given food magazine is catching up on restaurant news in cities across America. New York. Boston. San Francisco. Chicago. Lexington. "Wait, Lexington...What state is that even in?" I can hear you asking.