D.C.’s newest trend for 2013?
Another surprising place you’ll be able to feed your doughnut fixation? A new Ted’s Bulletin on 14th Street. Co-owner Drew Kim has revealed that the new Ted’s will be frying up several varieties of doughnuts in its expanded, carry-out bakery, starting in late spring. As with the Capitol Hill restaurant’s drool-worthy pop-tarts, they’ll come in several flavors.
Until this actually comes to deep-fried fruition, you can satisfy your glazed doughnut jones at a handful of restaurants in town. Check our list of the area’s best restaurant-made doughnuts.
Rebecca Albright, head pastry chef at Ted’s, says the restaurant, expected to open in late spring on 14th near S Street NW, will be equipped to make both dense cake and airy yeast doughnuts. “Cake is awesome because the flavors really come across,” says Albright. “Yeast don’t take on as much of the flavor, but they do in the glazes. There will be a couple of old-fashioned ones, and a couple of off-the-wall-flavors,” says Albright. “We’re not inventing this idea, it’s a doughnut. We just want to stay true to our Ted’s look and feel.”
Kim adds that Ted’s isn’t “trying to build a concept around a single item.” The restaurant will continue to serve its iconic pop-tarts, as well as scones, and sweet and savory items. He also hinted that the doughnuts might be trucked over to the Capitol Hill location, for the swarms of breakfast fans across town.
Kim also revealed more about the bakery side of the business, including that the space could include up to 10 seats, towers of items baked in-house by Albright and espresso service (Ted’s serves coffee from M.E. Swing, a boon for those who are deterred by the epic wait at the local roaster’s G Street location).