Doughnut season is officially upon us. As of Friday, Washingtonians will have another place to get the trendy treats: GBD, the second of four doughnut shops expected to open this year, joining a long list of acronymic restaurants (Zeke's was the first doughnut shop; Astro Doughnuts is expected to open very soon, and District Doughnuts is expected in June).
Beginning at 8 a.m. on April 5, doughnut fans will be able to order 11 flavors of Tiffany MacIsaac's confections for the first time -- or the second or third time, if they've been to one of the shop's several pop-ups. The restaurant will begin with breakfast and lunch service from 8 a.m. to 2 p.m., but will roll out dinner, bar and brunch service gradually over the next few weeks. GBD, which stands for "Golden Brown Delicious," is located at 1323 Connecticut Ave NW, south of Dupont Circle.
Breakfast: The 11 aforementioned doughnut varieties will change, incorporating seasonal ingredients. They'll be starting out with flavors like Key lime curd-filled brioche, bourbon-butterscotch glazed brioche topped with bacon, grapefruit-Campari old fashioned, and honey peanuts and salt. Another breakfast option will be a fried chicken biscuit that comes on a sweet potato roll. Madcap Coffee will provide the morning brew.
Lunch: Fried chicken lunch boxes will be offered beginning at 11 a.m. You can opt for white meat "tendies" or a dark meat thigh and drumstick, and each comes with a biscuit, a sauce and a side. Sides will include pimento macaroni and cheese, creamed kale, snap peas and kohlrabi slaw. Chef Kyle Bailey has created at least eight dipping sauces for the chicken, from a chipotle-barbeque to a take on D.C.'s own mumbo sauce. A menu option called "Sauce Town" will let you try them all at once. If all of the fried food is a little too heavy for you, there's also a salad option in the works.
Dinner: Adding on to the lunchtime offerings, dinner choices include chicken fried skate (a play on fish and chips) and chicken-fried steak. The infamously caloric Luther sandwich from Birch and Barley will also be on the menu. Snacks, like wings and fries, are geared toward those who come by for a late-night drink, but there will also be some adventurous small bites, like fried gizzards and pickled eggs. The dinner menu will be available beginning April 10.
Drinks: Expect 19 drafts, one cask ale and four wines on tap. The cocktail menu (designed by Room 11's Dan Searing) will be focused on punch served in vintage containers that are so cool, PR director Megan Bailey says she fears they will be stolen. So, as if it even needs to be said: Don't steal the punch jars.
Decor: In the front of the shop, you'll be able to order carryout doughnuts from a glass case, as well as lunch boxes and sandwiches. During the day, you can take your order into the back and snag a seat at one of the repurposed church pews that make up the booths. There's enough seating for about 50 people. One wall features 100 different versions of the GBD logo by designer Kris Mullins, all affixed to the wall by hand. Overhead, you'll see a chandelier made of kitchen hood lights, as well as a piece of chicken wall art by Kelly Towles.