New York Magazine

Skip to content, or skip to search.

Skip to content, or skip to search.

Best of New York 2007 • Eating

Best Doughnuts

  • Pies-n-Thighs

    351 Kent Ave., Williamsburg, Brooklyn; 347-282-6005

    Yeast-raised doughnuts have their fans, but the all-American doughnut is the cake doughnut, a.k.a. an old-fashioned or (not unaffectionately) a sinker. This is the doughnut that pulled a Lucy-and-Ethel-at-the-bonbon-factory on Homer Price, and the type of sturdy specimen engineered to withstand, on Formica coffee-shop countertops across the country, the rigors of being dunked into piping-hot cups of coffee. The best are found at Pies-n-Thighs, the hole-in-the-wall southern-style fried-chicken kitchen located in the back of an exceptionally seedy Williamsburg bar. They’re crisp-edged and properly dense, spiced with nutmeg, and sprinkled with cinnamon and sugar. Buttermilk and sour cream give them a subtle tang, and, because Pies-n-Thighs partner Sarah Buck, in her delightfully quirky way, cuts the batter with a large biscuit ring, each one is about the size of a Texas grapefruit or maybe an undersize boccie ball—which, unlike big bagels, isn’t a bad thing in our book.

From the 2007 Best of New York issue of New York Magazine

Order the Issue Today

Cover of New York Magazine's Best of New York issue

Order This Issue

Other Best Of Guides

So what exactly does “best” mean in a city with thousands of pizza joints, hundreds of celebrity masseuses, and museum-worthy concept shops on every corner? Well, in the case of this, our annual “Best of New York” roundup, there’s a heavy emphasis on what’s new or what has somehow remained virtually unheard of (until now, of course).