Back in May 2010, I did a “To-Eat List” post on Clinton Street Baking Co. and Restaurant.
Now that I’ve finally had a chance to visit, I present you with my firsthand report:

Upon arrival at Clinton Street Baking Co., my stomach was very excited
I couldn’t wait to order their famous pancakes!
FYI, I’m not a pancake person, I’m more a waffle person.
But, since Clinton Street is famous for their pancakes, ordering them is a must!
So I did…(also ordered waffles just in case) along with other delicious items on their menu that day

Their famous blueberry pancakes with maple butter - a New York Times Favorite!

Special of the Day: waffle with cinnamon sour cream, caramelized pear, topped with pistachio and warm maple butter

Buttermilk Biscuit Sandwich: scrambled eggs, melted cheddar, homemade tomato jam with hash browns

Banana Walnut Pancakes

Spanish Scramble: three eggs, chorizo, tomatoes, caramelized onion, scallions, melted Monterey jack, with hash browns and sourdough toast

Brioche French Toast: caramelized banana, roasted pecans, warm maple butter

Clinton St. Omelette with hash browns and sourdough toast

Sugar Cured Bacon - one of the BEST bacon I've ever had! ♥

Special of the Day: Truffle Fried Eggs, fried eggs over mushroom, asparagus and bacon topped with black truffle oil

Overall experience at Clinton Street Baking Co. was awesome!
All the food that I tasted was very fresh, clean-tasting and top notch quality,
no wonder it has been voted the BEST PANCAKE in NYC several times!
ALICE APPROVED!

If you happen to be in the NYC area, go there and order the pancake, or waffle, or french toast, or that sugar cured bacon…etc!

Tips: Best to go with party 4 or less, the dining area is very cozy, go after lunch rush to avoid the long wait, credit cards accepted at dinner time only

Almost a year ago, I saw a show on TV that introduced the “Doughnut Plant”
Ever since that day, I’ve been dying to go there and hold that heavenly square of dough in my hand
At long last, I FINALLY DID!

YES I AM HERE I AM HERE!!!

Flavors of the Day

Doughnut Plant uses fresh, local ingredients to create their doughnuts.
In addition, owner Mark Israel said “NO” to trans fats,
“If you make a dough with a right technique, it’s not greasy,” says Mark.
Mark is right, all his doughnuts are divine.
Both the soft yet chewy texture of the yeast doughnut and the delicious jelly inside
YES, I HAD THE PEANUT BUTTER GLAZE BLACK BERRY JELLY SQUARE DOUGHNUT
It was heaven~~~

Left - Peanut Butter Glaze Blackberry Jelly Square Doughnut; Right - Valrhona Chocolate Yeast Doughnut

Of course, that’s not the only doughnut I ordered
I also tried the Crème Brûlée doughnut, Toasted Almond, Valrhona Chocolate, Tres Leches and Vanilla Bean
However, the Peanut Butter Glaze with Blackberry Jelly was just the BEST!!!
Runner ups: Crème Brûlée and Valrhona Chocolate

Crème Brûlée fillings with a nice crispy crunch when you bite into it

ALICE TOTALLY APPROVED!!!
If you are ever in NYC, please go there and eat some doughnuts
Beware, there may be a line so get there early if you wanna try popular flavors
Also, there’s very limited seating inside the bakery so it’s best take it to go!

p.s.:  The Doughnut Plant also has locations in Japan and Korea

p.p.s.: All the doughnut-shaped tiles you see in the store (below) are hand-made by Mark’s father, Marvin

Doughnuts and Doughnut Tiles