Hours: Monday-Friday 6:30 AM-2 PM, Saturday-Sunday 7 AM-2 PM
Gourmet doughnuts from two LEYE vets.
In southern California, doughnut shops are a dime a dozen—the pastry is a regional totem like hot dogs in Chicago and pizza in New York. A few local restaurateurs are betting that the doughnut's appeal can stretch across the country, but where the trend-setting Doughnut Vault didn't live up to its queue-forming hype, a transplant from LA gets a lot right. Do-Rite Donuts, an unassuming storefront in the Loop, has none of the Prohibition-era sexiness of the aforementioned Vault, but Lettuce Entertain You vets Jeff Mahin and Francis Brennan bake some day-making bites. It's not all perfect: the salt in the glazed is overpowering and the bacon-maple glaze tastes like it made for a lumberjack, too much beef jerky and no dough. It's pricey too, at $32 per dozen. But the old-fashioned—the rustic, cakey variety Krispy Kreme never told you about—had me texting three-letter words ("OMG," "nom"), such was the depth of its bright vanilla and the length of its crunch, and the Boston cream reverses the old and eggy formula, highlighting the rich chocolate ganache over the subtle, almost banana-flavored cream filling. Never have I enjoyed a doughnut so much as when I sat eating an old-fashioned at one of Do-Rite's small tables on Randolph Street. I forgot for a moment it was Monday, and might as well have been at the beach.
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