David Fishman

Photo taken by Adam Nadal.

I am so glad I finally watched the recorded episode of Throwdown with Bobby Flay's Sloppy Joe competition. I wasn't really into the episode (because I am straight up disgusted by sloppy joes) until the judges were announced. Since sloppy joes is a classic kids' favorite, the show decided to get 12 year old food critic David Fishman. As I heard David talk about the sloppy joes my mouth was hanging open the entire time. Click here to read The New York Times article about David or just google him and you can watch clips of him on the Today Show or Rachel Ray (if you can stand to watch any of those hosts).

Better yet, tune in on September 5th at 10:30 pm (Eastern) and September 6th at 1:30 am (Eastern) to watch the original sloppy joe episode.

The Doughnut Plant

Friday - on my day off, I woke up early than I do for work so I could make it down to Clinton Street Baking Company as soon as they open (which is 8:00 am). As I made my way to their door I noticed a sign that said "On July 3rd we will be serving brunch starting at 10:00 am." I was furious! I had checked the website the night before and there was no such notice about the special holiday schedule. I paced the block trying to decide what to do, when my friend and I remembered The Doughnut Plant in the area.

I first heard of The Doughnut Plant on the Food Network show "Throw Down with Bobby Flay." Although The Doughnut Plant's founder, Mark Isreal was a bit of a sourpuss/diva on the show, I couldn't deny that he had inventive flavors and shapes for doughnuts. Mark makes both yeast and cake doughnuts, and is famous for inventing his "Jelly-filled Square Doughnut" which shape prevents the jelly from leaking out the bottom like the typical round doughnut. Mark prides himself on using seasonal ingredients, adding specialty donuts throughout the year. His signature doughnuts include his Tres Leche, the Peanut Butter-Glazed Jelly, and the Black Out.

Peanut Butter-Glazed Jelly Yeast Doughnut (Exterior and Interior)

Tres Leche Cake Doughnut

On this visit, my friend and I got the Tres Leche, Peanut Butter-Glazed Jelly, Blueberry Glazed, and the Glazed Banana Pecan - oh and a chai iced tea. I have to say that I was disappointed in the Blueberry Glazed. Visually it was beautiful, but as for taste - it was really lacking in blueberry flavor. The Glazed Banana Pecan definitely made up for the other doughnut! It was so delicious, I can't even begin to describe. It was like banana bread to the extreme - so tender, banana-y and sweet. The glaze is the perfect topping with small bits of pecan that give it a subtle bite.

Blueberry Glazed Yeast Doughnut

Glazed Banana Pecan Cake Doughnut

If you are down the Lower East Side and want to grab a quick breakfast or just a sweet treat, stop by The Doughnut Plant. Click here to see The Doughnut Plant's website and learn more about how Mark got his start.

Note: The Doughnut Plant is really just a place to pick up doughnuts - there isn't really a seating area besides a thin bar with a couple stools. Fortunately, there are a gazillion pretty places to sit outside in New York, or the doughnuts are easy enough to take with you on the subway to your final destination.

Clinton Street Baking Company

While my family was in town a couple weekends ago, our top priority seemed to be to stuff our faces with delicious food. One of the best spots we ate at was Clinton Street Baking Company. The Clinton Street Bakery was featured on Throwdown with Bobby Flay. If you haven't watched this Food Network show you should. Chef Bobby Flay finds local favorites from across the country and challenges them to a throw down of their most famous dish. It could be chicken pot pie, matzah ball soup, or blueberry pancakes in Clinton Street Baking Company's case.

Clinton Street Baking Company describes their menu as eclectic American. Chef and owner Neil Kleinberg says, “These are the foods I grew up on, and that I love to eat and love to cook...There’s a little Jewish deli, a little French, a little American takeout, but it’s the best quality of all those places mixed together. It’s the stuff I liked to eat when I came off the line years ago exhausted, sweaty, and starved.”

We went on a Friday morning, thinking this 32-seat restaurant might not be as crowded as I had heard. We were wrong, and waited outside along with a gathering of people for about 45 minutes. Every time people would hear how long the wait was, fellow waiting patrons would assure them that is was worth the wait. They were totally right. Most people would just hop across the street to grab a coffee and come back and wait. My friend told me that on the weekends the restaurant will bring out mini pancakes to eat while people wait.
Once inside and seated my dad started off with a black and white milkshake. He inhaled it, so I assume it was good.

My sister and I both got the brioche french toast with caramelized bananas, roasted pecans and warm maple butter. The toast had a nice buttery crust with a soft center and the bananas were rich and tasty.
My mom got the wild Maine blueberry pancakes with warm maple butter. The pancakes were unusually light and fluffy and loaded with blueberries. The best part about the french toast and pancakes was the maple butter. It doesn't really have a buttery heavy taste like I thought it was, but light and delicious. We also got a couple plates of hash browns to share and we were not disappointed.
I would definitely recommend going if you are in the city and have some time, it is the best breakfast I have had in NYC. The service was also very friendly and they didn't rush you out after you had finished your meal, despite the long line waiting outside. They also serve brunch, lunch, and dinner. Click here for the menus.