Archive for the 'Breakfast / Brunch' Category

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Leonard’s Bakery – Honolulu (Kapahulu)

Leonard's Bakery - Kaimuki - Honolulu

While most people visit Hawaii for a dose of sun and surf, I came for Spam and malasadas instead. Following our “light” breakfast of musubi and onigiri at Iyasume, The Astronomer and I strolled over to local legend Leonard’s Bakery for fresh Portuguese doughnuts served hot from the fryer.

Leonard's Bakery - Kaimuki - Honolulu

According to the bakery’s website, Leonard Rego, the grandson of Portuguese immigrants who came to Hawaii under contract to work in the sugar cane fields, opened his eponymous bakery in 1952. At the suggestion of his mother, he began making malasadas in 1953 in honor of Shrove Tuesday (a.k.a. Fat Tuesday). They’ve been a hit ever since.

Leonard's Bakery - Honolulu

Leonard’s malasadas are served both plain and filled. Over the course of two visits to the bakery, The Astronomer and I sampled a few varieties of each kind. The original malasada ($1), the shop’s bestseller, was light, yeasty, and dusted with super-fine sugar.

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Jonathan Gold’s Scouting Report #4: Field Trip

Field Trip

Pennsylvania Dutch meets California cuisine meets modern Asian. Say what? Filing my third Scouting Report, “At Field Trip, an only-in-L.A. Asian-Amish mash-up,” on the Los Angeles Times‘ Daily Dish.

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{swoon} The Breakfast Pretzel at Field Trip

Breakfast Pretzel from Field Trip

I had an intense craving for soft pretzels this past weekend while shopping at the mall. Since I’m not running at all these days due to the growing little one requiring most of my mojo, I resisted the smell of buttery goodness emanating from dear Auntie Anne’s. Still, the thought of soft pretzels, served warm and tender from the oven, lingered…

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Do-Rite Donuts – Chicago

Do-Rite Donuts - The Loop - Chicago

Another day, another doughnut. Such is life while visiting Chicago! My third and final deep-fried adventure took me to Do-Rite Donuts, a chef-driven concept opened in early 2012 by Jeff Mahin and Francis Brennan.

Previously, Chef Brennan ran the kitchen at three-star Michelin rated L2O, while Chef Mahin served as chef-partner at Lettuce Entertain You Enterprises, opening Stella Barra Pizza and M Street Kitchen in Santa Monica.

Do-Rite Donuts - The Loop - Chicago

Do-Rite serves up to twelve varieties of doughnuts every day using premium and seasonal ingredients. As a bonus, the kitchen is supposedly equipped with only two small fryers, which means that the chances of receiving a warm doughnut on each visit are very good.

We stopped in one afternoon to a limited selection and not-so-warm doughnuts, unfortunately.

Do-Rite Donuts - The Loop - Chicago

From the varieties on hand, we selected three of Do-Rite’s signature buttermilk old fashioneds. The doughnut’s unique “flowering” effect is achieved by flipping the dough three times during deep frying.

The first old fashioned was glazed with dark Valrhona chocolate icing…

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