"Within a few days of each other, two doughnut imports have landed in Lower Manhattan: Randy's Donuts, the 70-year-old Los Angeles brand, officially opens its first East Coast shop on 185 Bleecker Street, at MacDougal Street, in Greenwich Village, bringing more than 30 flavors divided by classic (sugar, sprinkled), deluxe (blueberry cake, chocolate long john), and fancy (coconut, bear claw)."
"Meanwhile, a few days earlier, Homie's Donuts opened - related to Montreal's Homers Donuts - from Queens-raised childhood friends Steve Stilianudakis, Dean Marangoudakis, and Chris Marangoudakis. The new shop is in Nolita at 23 Cleveland Place, between Kenmare and Spring Streets, with around 25 flavors, including creme brulee, chocolate crunch, and birthday cake, skewing more small-batch and eclectic than the West Coast icon."
"According to the community board application, a new bookstore and cafe is moving along at 170 Avenue A, at 11th Street, in what had been the 7-Eleven, EV Grieve reports. The 34-seat cafe, split between a bar and a handful of tables, intends to open from 8 a.m. to midnight, with a menu of pastries, sandwiches, cheese boards, and desserts. Marianna Vaidman Stone is behind the project, formerly working in city government and nonprofit work, according to the blog."
A Randy's Donuts shop opened at 185 Bleecker Street in Greenwich Village, bringing more than 30 flavors divided into classic, deluxe, and fancy categories. Homie's Donuts opened in Nolita at 23 Cleveland Place, offering around 25 small-batch, eclectic flavors such as creme brulee, chocolate crunch, and birthday cake. A 34-seat bookstore café will occupy 170 Avenue A at 11th Street in a former 7-Eleven, with a bar and tables, hours from 8 a.m. to midnight, and a menu of pastries, sandwiches, cheese boards, and desserts; Marianna Vaidman Stone is leading the project. Platform by the James Beard Foundation at Pier 57 hosts a holiday dinner series through December 18, featuring multi-course menus and a Feast of the Seven Fishes by chef David Standridge.
Read at Eater NY
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