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 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.
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…
