HELL'S KITCHEN, NYC | I only first heard of new(ish) doughnut purveyor Underwest Donuts earlier this past summer, from dear, trusted friend—and owner of The Sweet Shop, Kelly.
And as I trust his impeccable tastes, when he started selling these from his shop (and after a tried a couple myself), I knew I'd have to go to the Hell's Kitchen outpost—located inside a real, operating car wash.
Underwest specializes in old school, traditional sugared and glazed cake (not yeast) doughnuts, yet with more creatively modern flavor iterations such as halva, mulled cider, "car wash" (vanilla-lavender), espresso, and, my still favorite, maple waffle.
Firm, dense without being heavy, and still just moist enough to eat as is or dunked in coffee or milk, each doughnut still packs plenty of authentic and fun flavor.
So take a trip to the west edge of Manhattan—or expressly to the Sea, Space, and Air Museum, directly across the street—and reward yourself with one of New York City's newest and most satisfying indulgent doughnuts. It's a near religious experience.