Double Chocolate Cake Donut with Chocolate Frosting
Crumb Cake Donut
Serving Vancouver since 1987, twenty-four hours a day at the current location for the past fifteen years, Duffin’s Donuts looks like a stoner’s fever-dream complete with Fritters, Crullers, Sub Sandwiches, Tortas and even Fried Chicken.
The life’s work of Tony Chhuon and Paula Sim, Cambodian refugees much like the story of SoCal’s “Doughnut King,” it is once inside the Cash-only space that the hodgepodge unfolds, the fact that all the Pastries likely come a pre-mix not relevant to most but worth noting since Fritters lack Fruit and Maple Frosting has an artificial aftertaste.
Not particularly friendly either, a visible eye-roll when requesting Fries at 8:00am, Duffin’s Cruller is oily rather than eggy while Cake Rings perform only a bit better.
Now toqued by Chef Wesley Young PiDGiN looks at the melting pot that makes Vancouver tick, its Gastown location adding some grittiness to a minimalist dining room filled with a mostly young clientele served by a friendly and professional staff.
Self-described as Asian-French fusion built on a backbone of Pacific Northwest Ingredients, all of that boiling down to a globally-inspired Gastropub with good Cocktails, prices and portions make sharing a good choice and none but Vegetarians should skip addictive Beef Tendon Chicharrons dusted in Gochugaru Citrus Spice.
All dim-lighting and wood banquettes beneath soft music, a daily special of Bison Tartare with Umeboshi eaten like a Handroll alongside Tequila with Watermelon and an Egg Flip, Chicken Wings get dialed up by Gochujung that is even better utilized in “Korean Rice Cake Bolognese” that cleverly riffs on Gnocchi.
Not about to forget a Rice Bowl, Pork Belly over Foie Gras the lady’s choice, Dessert consists of Chocolate Cake with Berries and Cream plus a more inspired trio of mouth-numbing Donuts ready to be dipped in Salted Caramel fortified by Miso.
Peking Duck, Crepes, Hoisin Sauce, Scallions, Cucumbers, Brown Sugar
The recent recipient of a Michelin star Quan Ju De is an established brand out of Beijing, the original Restaurant established in 1864 famous for not only its signature Peking Duck but an opulent setting and excellent customer service.
Located downtown at 12th and Cambie, a modern dining room accented in gold opened just prior to pandemic closures, guests are welcomed for both lunch and dinner with bargains offered early and evenings dominated by expense-account additions such as Bird’s Nest, Sea Cucumber and a $588 Tasting Menu.
Decorating tables with gold-dipped roses while servers circulate regularly, formal but never stuffy, Appetizers consist of Dim Sum, Salad and Soup with “Longevity Peach Buns” packing pureed Red Beans while Spicy Seafood Leek Pancakes live up to their billing with delicate texture supporting big flavors.
Not a spot for shortcuts, Noodles made on-site tender with a bit of stretch, rare is the table that does not order Quan Ju De’s signature Fowl with Skin that crackles atop juicy Meat and for fans of Rice Porridge the Congee made from Duck Bones is also a treat.
Served out of a crowded commissary kitchen on 5th Avenue La Bise Bakery features the skills of Nicole Scriabin, a former Creative Manager at Food Network UK who only began baking when she returned to Vancouver to assist an elderly family member.
Ordered via instagram and obtained by ringing a doorbell, Scriabin herself affable on Friday at 11:00am, La Bise specializes in hand-rolled Donuts and Canele de Bordeaux, each offered with housemade Cream, Curd, Preserves or Compote.
Truly a passion project, the “do one thing and do it well” ethos evident on visual examination, Donuts feature Brioche fried at high temperature to create a yielding golden exterior over springy insides while Caneles crack to yield mellow Custard with slight bitterness akin to the very best in France.
Perhaps not an ideal spot for purists, though a “Traditional” Canele and Cinnamon Sugar Donut are available daily, La Bise ups the ante by way of everything from Sour Cherries to Cookie Butter, though the very best bites come from delicate Pistachio Cream and award-winning Salted Caramel.
Tres Leches Dutch Baby Baked Pancake – Tres Leches Semifreddo, Popcorn Whip, Dulce de Leche, Berry Compote, Puffed Amaranth, Crushed Candied Almonds, Fresh Berries
Pending a move to the Shipyards District Catch 122 currently inhabits a space labeled as Rosette, the Restaurant’s daytime hours switching names, concepts and ownership at dinner from “Contemporary Canadian” to “Slow Food & Wine.”
Previously next door for a decade, Chefs Ana Laura Ramos and Patricia Manjarrez responsible for inspired plates served amidst wood and industrial lighting, weekday Brunch begins for many with Coffee, Booze or both – “The Irish” smooth but potent beneath a layer of Bailey’s Whipped Cream that pairs well to a half-dipped Breton Butter Pastry.
Not a low-effort undertaking, nearly everything made on-site daily, Viennoiserie finds even more success with a Berry Mascarpone Croissant that maintains texture despite copious Filling and for those seeking something more substantial the Dutch Baby is flawless whether sweet with Mexican influence or fiery with Kimchi and Korean Fried Chicken.
Pegu Club – Sheringham Seaside Gin, Sons of Vancouver Quadruple Sec, Lime, Simple Syrup / Forage 75 – Evolve Effervescence Sparkling Wine, Victoria Spirits Empress Gin, Lemon, Sugared Rim
Dry Aged Duck – Ten day Dry-aged Duck Breast, Honey Lavender Glaze, Huckleberries, Parsnip Purée, Collard Greens, Pan Jus
Celebrating 10 years serving Vancouver Forage has been doing the “sustainable” thing longer than many, and although Chef Welbert Choi’s menu isn’t full of surprises the cookery is proper and flavors are bright while service walks a fine-line between formal and friendly.
Begun as a pop-up Remi Patisserie features the work of a young man from French Guiana who was raised in a Chinese family, these diverse influences coming together in the form of everything from classic Canele de Bordeaux to Black Sesame Mochi and a Crispy Salted Yolk Financier worth waiting 90 minutes at the border for.
Part of Beverley Gardens, a small storefront and subtle signage doing little to promote Remi Ho’s talents, it is from noon till 6pm Thursday through Sunday that guests can stop in to taste a variety of influences magnified by attention to detail such as in the delicate layering and subdued sweetness of Strawberry Shortcake with a bevvy of textures.
Sticky Rice Wraps with Dried Scallops and Minced Pork
Pan Fried Shrimp and Chive Dumplings
Deep Fried Sesame Paste Balls
Baked Egg Custard Tarts
Pan Fried Prawns in Maggi Soy Sauce
Beef in Soy Sauce Fried Flat Noodles
Considered by some to offer the best Dim Sum in British Colombia Western Lake Chinese Seafood Restaurant could easily operate by reservations only, but fortunately for those willing to wait the thirteen year old establishment on Victoria Drive takes a limited number of walk-ins daily.
Toqued by a Master Chef with three decades of experience, everything made on-site daily with Ingredients from local markets, it is at tables divided by plastic that guests are invited to choose from the check-box menu, a favorable exchange rate yielding Food that far outpaces the modest price point.
Part of East Vancouver, all the nearby signage catering to a largely Cantonese population, it is amidst gold and red that Tea is poured just before Food arrives, a plate of pan fried Noodles with Beef cooked as it should be while Shell-on Prawns in Maggi Soy Sauce come fried and bursting with umami.
Tilted towards an older crowd, most speaking their native tongue though servers are English-fluent, XLB arrives with a thicker Noodle than many while more regionally appropriate fare such as BBQ Pork Buns and plus-size Shrimp and Chive Dumplings are as good as one will find anywhere.
Bustling from 10a-3p, each order fired to order, Sticky Rice Wraps are delicately flavored by Dried Scallops and Minced Pork while Desserts include Gelatins, Puddings, flawless Sesame Balls that crackle to the tooth and still-jiggly Dan Tat.
“Sharing Cookies and Kindness since 2013” Hello Robin seems like an ideal spot, an agreement between Robin Wehl Martin and the folks at Molly Moon Ice Cream yielding a tiny place still operating today as though it is the middle of a global pandemic.
Originally part of 19th Avenue and now also at University Village, $20.70 per dozen Cookies cheaper than many, “Best Cookies in Seattle” comes proudly proclaimed in the website banner, though first tastes of 50-cent surcharge “Mackles’more” suggests aged Chocolate atop a stretchy base that probably fares better warm.
Apparently a decorated baker, though ordering through a small window-slit to-go makes any knowledge of Robin’s process only obtainable online, additional flavors include basic Chocolate Chip and a better Gluten Free Oat version that outperforms a bone-dry Brown Butter Snickerdoodle.
Certainly not better than Temple Pastries or Flora Bakeshop, though admittedly cheaper, Salted Butterscotch is plenty nuanced and not too sweet while Molasses is dark and moist with complexity in every bite.
Called “The Cult of the Croissant” by owner Christina Wood Seattle’s Temple Pastries has achieved a fervent following in its short existence, and on Thanksgiving Day the Bakery was found operating as usual on South Jackson Street though based on pursed lips and blank stares it seemed as though some employees weren’t excited to be there.
Inspired by local-seasonal Ingredients, offerings prone to frequent changes highlighted on this holiday by 3” Pies including gooey Chocolate Pecan or Caramelized Apples beneath a mountain of Creme Fraiche, Wood’s Viennoiseries all warrant a taste whether Pain au Chocolat built from Rye or Kouign Amann still-molten at the base.
Not prone to the outlandish exploits of Ansel and others, instead creating rustic Cookies such as Chocolate Chip using bitter Nibs or Oatmeal imbued by Figs, Cake Donuts achieve high marks thanks to an oilless texture but plenty of moisture while Date & Almond Scrolls and Pumpkin Cheesecake Croissants each attest to skilled lamination and a lack of reliance on added Sugar or unnecessary additions.
Created by the folks behind Revel Joule Restaurant finds Chefs Rachel Yang and Seif Chirchi exploring similar ideas in the format of a Korean-fusion steakhouse featuring Northwest ingredients and seriously bold flavors.
Not to be confused with KBBQ, but not really a “Steakhouse” in the traditional sense of big cuts of Beef alongside mundane Veggies or Starch, Joule divides its offerings into a concise list not unlike Momofuku where starters may include Scallion Pancakes that eat like Roti with a sidecar of Smoked Salmon Roe, Chili Oil and Creme Fraiche.
Offering a full bar under the vintage “Jewelry” sign with only the first five letters glowing, and matching Bone Marrow beneath Spicy Anchovy Butter to funky blue wallpaper, there’s nothing really Korean or Steakhouse about Shrimp and Chinese Sausage Bao but with a dip in Black Vinegar these Umami-bombs are among the best things to eat anywhere.
Sold on Spicy Rice Cakes by a rail thin server, his assertion that he eats them “all the time” questionable though the bold spices and diverse textures juxtaposing bitter Greens would make avoiding them difficult when available daily, Dessert shows Yang’s classic training and Chirchi’s American upbringing first via the delicate Joule Box and then in Hummingbird Cake quite different from those down South.
Imagine being a Pizzeria so in-demand that as of Thanksgiving 2022 you’re sold out through 3/23/23…such is life at MOTO where a tiny house in West Seattle is churning out sought after Pies to a limited number of lucky diners Wednesday through Saturday.
Owned by Lee Kindell, his passion and experience yielding self-described “Odd Pizza” most comparable to Detroit Style Pies, it is beginning at 4:00pm that guests queue outside 4526 42nd Ave SW for a taste of everything from Crab to Pepperoni surrounded by a crispy Cheese lattice.
Medium-thickness and offered to-go only, a few outdoor picnic tables available on a first-come-first-serve basis, MOTO began with home experimentation before Lee and wife Nancy started selling mid-pandemic and quickly growing a following despite almost no advertising.
Built on a 100+ year old Sourdough starter, 72 hours of fermentation producing a base that eats like millions of interconnecting bubbles beneath a blend of Cheeses including Mozzarella and Wisconsin Brick, toppings are applied smart but heavy in a way that more than justifies each Pie’s price.
No small investment of effort, best-seller Mr. Pig celebrating Lee’s Filipino heritage with Pork Belly, Longanisa and housemade Calamansi Lime Sauce that perfectly balances fat and acid, another favorite comes as “Clam Chowdah” framing Bivalves with Bacon, Onions and Bechamel plus vibrant Hot Chili Crunch Oil.
Samples – Coffee Oreo, Rum Truffle, Horchata, Red Raspberry Ribbon
Husky Flake, Maple Walnut, Sugar Cone
Now under the ownership of Jack Miller, a third generation member of the family who opened Husky Deli in 1932, Husky Deli & Catering & Ice Cream was predictably busy the Wednesday before Thanksgiving – but not so much that staff couldn’t take their time to offer samples and scoops of their famous Ice Cream.
Nothing less than a West Seattle icon, a “throwback” grocer in the best way, guests can expect international goods plus made-to-order Sandwiches, but the real draw are big scoops made on-site and highlighted by “Husky Flake” Stracciatella and Maple Walnut that tastes like cold and creamy Maple Fudge punctuated by lightly bitter bits of crunch.
Made famous by the Cunchy Cream Donut, a Malasada raised by in-house cultivated Yeast that’s stuffed with Pastry Cream and coated in Frosted Flakes, Fuji Bakery was Seattle’s first Japanese Bakery and it remains excellent today thanks to timeless technique plus good Ingredients.
A little more expensive than other Asian Bakeries with most items commanding $4-$6, Thanksgiving-Eve found the main location bustling as pre-orders paired with last minute choices such as gooey Pecan Pie with an all Butter Crust and more Nuts than filler.
Nine items for $50, a Beef Curry Bun and one filled with Red Bean Paste equally impressive as Crunchy Cream, Viennoiseries show well with expert lamination whether traditional in the form of an Almond Croissant or vertically stacked with Bacon and Maple Syrup.
Part of the scene since 2009, another location further South, Caneles fared a little overcooked in terms of Shell and Custard while basic Banana Bread got lost in the wake of a split S’mores Croissant that surprisingly tasted even better than it looked.
Whether the blow hole emitting a bit of Filling atop each of Renee Erickson’s Doughnuts is intentional or simply a result of overfilling is anybody’s guess, but regardless General Porpoise has expanded from Capitol Hill to three locations on the strength of just five or six daily Pastries plus Coffees from a variety of Roasters.
Advertising fresh Eggs plus housemade Jams, Curds and Creams in every Brioche pocket, think Berliners or Malasadas complete with Granulated Sugar, customers can expect to spend $5.50 each for seasonal flavors served amidst stark décor with hints of blue, brown and brass.
Well-branded, though not enough to last past six months in Los Angeles, it is along the window or upstairs that guests may choose to indulge, Cold Brew assertive but smooth without a lot of acidity well-suited to classic Lemon Curd a little sweeter than most.
Nonchalant in terms of service, though the recent addition of Quiche, Sandwiches and Wine may see that change, more sophisticated flavor comes from Quince Jam with a bit of texture while the best bite of November came from delicate Maple Cream inside a springy crumb and crowned by a small Cookie.
From the team behind Cafe Flora and Floret The Flora Bakehouse opened in Seattle’s Beacon Hill neighborhood early-2021, owner Nat Stratton-Clarke’s focus on local, organic, and sustainable products an enviable endeavor that has earned a loyal following from Vegetarians, Vegans and Omnivores.
Occupying two stories including an al fresco rooftop, a lack of WiFi and stark décor creating a place to converse rather than linger, Flora’s collection changes seasonally encompassing both savory and sweet with a bevvy of Barista favorites including Coffee, Hot Chocolate and Tea.
Busy the day prior to Thanksgiving, sun spilling into a space filled with orders to-go, daily choices predictably focused on Autumn though both the Chocolate Chip Cookie and Vegan Cinnamon Roll fortunately ready to delight seven days a week.
Moving next to Pumpkin Tea Cake, not overly sweet across a moist and delicate crumb, do not miss The Flora Bakehouse’s Twice Baked Almond Croissant in all its laminated glory nor the “Bakehouse Blondie” that reads like a Kitchen Sink Cookie but eats more thick and chewy.
Slinging fried Dough in White Center since 2018 Good Day Donuts is less heralded than the likes of Top Pot or Mighty O, a fact perhaps attributable to smaller-than-average specimens and customer service that seems more interested in what’s happening on Twitter or TikTok.
Open Wednesday through Sunday from 8am until 2pm, Erik Jackson’s past as a Chef displayed by Sandwiches plus the occasional Dinner Pop-Up, it was for $2 a piece that Donuts were packed by a man who spoke no more than six words after groggily emerging from the back.
Inexpensive even considering the portions, a $4 “large” Fritter with almost no Fruit the exception, Old Fashioned fans will be pleased by Good Day’s glazed cogwheel with subtle sourness though the “Buttermilk Hunk” would benefit from topping while warm to allow for better penetration.
Handmade daily, raised Rings and Bars with good elasticity constituting most of the collection, Maple Icing comes across surprisingly natural while “Salted Glaze” and Biscoff each offer something a little different from the usual.
The Caramelo – Yeast Doughnut, White Frosting, Caramel Cheesecake, Chocolate Drizzle, Caramel Drizzle
Nutella Face DoughCro – Croissant Doughnut, Glaze, Nutella, Powdered Sugar
Occupying 9435 West Tropicana Avenue inside Crossroads Plaza Shopping Center and open 24-hours with fresh bakes replenishing supply as necessary, it was with items carefully boxed and delivered to an office three miles away that Pinkbox brightened Friday morning.
More and more social-media savvy over the years it is with warm greetings from friendly staff that guests are greeted on entry, recently raised prices sweetened through cheaper-by-the-dozen discounts that apply regardless of whether one chooses OG Classics, Good Fellas, Show Offs or Fancy Pancy.
Often beginning with a Fritter, this day no different and the resulting bite packed with Cinnamon plus Fruit, it was after others made selections that Coconut Dream Pie continued the gluttony, its Custard center a mellow backdrop to Maple Frosting, Whip and toasted Coconut.
Fully committed to clever nomenclature, “Cherry Bomb” packed with housemade Pie filling in a way fans of “Raspberry Squeeze” will be accustomed to, “Mr. Blueberry” succeeds similarly thanks to White Chocolate plus Cheesecake while Lil Blue and several Old Fashioned cogwheels show Roberto Armanino knew early-on to nail the basics.
Knowing full-well which purist would scoop up “Suga Daddy,” it was later in the day that several Doughnuts remained, a reference-standard Maple Bar stowed away intentionally while Holiday specials, more OGs and DoughCros all performed admirably.
FOUR AND A HALF STARS: A fan of the staff and fried Dough at Pinkbox for over nine years there remains no place better for Ol’ Fashioned and artisan choices, but as prices have inched upwards the value for more basic forms of Bars or Raised Donuts has diminished even as creativity has flourished.
RECOMMENDED: Ol’ Fashioned, Coconut Dream Pie, Apple Fritter, Mr. Blueberry, Mama’s Tres Leches, Cherry Bomb, Raspberry Squeeze, DoughCros.
AVOID: N/A.
TIP: Open 24/7
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
The Loving v. Virginia – The Legal Marriage between a Cookie and a Brownie
The Mexican Chocolate Chip Muffin
The Banana Flax Cake
Having enjoyed David Mozes’ and Chef Peter’s Bronze Café at The Center, The Market and Juice Stars, it was to #supportlocal that lunch was catered from their North Buffalo location on Wednesday, a collection of old favorites predictably arriving on time with plenty of plates and utensils that allowed staff to enjoy every second of their lunch hour.
Located near Desert Shores in Summerlin, the former home of Beau Monde Bakery providing turnkey access for a Restaurant offering Breakfast, Lunch and Dinner, it is focused on health-conscious and diet-friendly fare that many guests began with Vegetables or Salad including “David’s Special” that remains popular thanks to Quinoa, Garbanzos, Hemp and Avocado that compliment thinly sliced Kale.
Continuing with “Sammiches,” both California Turkey and “The What What” receiving praise from those fortunate enough to snag a half, it was a bit more slowly that the double-Bacon LGBTQ and rebranded “Basil Chicken Salad” disappeared, though these remain personal favorites.
Happy to receive a glut of Desserts, all Vegan, those missing Beau Monde’s gluten-free offerings will be happy to know both the Banana Flax Cake and more are made without any Wheat protein, as too is a fully loaded Carrot Cake that only gets better with time.
Continuing strong with the cleverly titled Loving v Virginia, a Brookie that sees both halves nicely textured, Chai Spice and Rocky Road Cookies are soft and almost Cake-like while those seeking something new should consider the Raspberry Scone that eats far lighter than its British counterpart.
N/A: Making it blog policy to not ‘rate’ places based on catering alone, no matter where Chef Peter and David are set-up the quality has never declined, lunch on Thursday continuing to show quality and creativity bound to please those with and without dietary restrictions, whether they want to be gluttonous or eat light.
RECOMMENDED: The LGBTQ Sammich, The Basil Chicken Salad Sammich, The Gingerbread Muffin, The Mixed Berry Muffin, The Banana Flax Cake, The Carrot Cake, The Cinnamon Streusel Muffin.
AVOID: N/A.
TIP: 8a-8p daily at 2380 N Buffalo Drive, Suite 110. 702-852-2830. Online ordering via all the usual apps but catering best coordinated by contacting the Restaurant directly.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
