Fresh doughnuts at brunch
Scott and I had brunch at Craftbar, and I was in the mood for something sweet. I noted that most items in the pasty section were $3, while the doughnuts were $7. This is typically a sign that something special is going on, so I asked Scott if he had eaten them before. He had not, but had eaten the cinnamon rolls, and said he wasn’t impressed. “They were cold, and I think it had been made the day before. But the cinnamon buns supposed to be good, so let’s ask the waitress if they were made this morning.” A sound plan.
Well, folks, I don’t know when they made the cinnamon buns, but she told us that they fry the doughnuts when you order them. Genius!
But this got me to thinking, why aren’t fresh fried doughnuts commonly seen on brunch menus? As I’m sure you expect, they were delicious. Virtually every place you eat brunch has a deep fryer. Amish doughnut days are highlighted on my calendar, and the calendars of all who love doughnuts. The hot light will draw me in any time, anywhere (evidence: stopped for doughnuts on my way to a plane in Hawaii. So did 8 out of the other 12 passengers.)
You heard the request here first. Add fresh fried doughnuts to the brunch menus of Philadelphia eateries. Pass it on.
