Suddenly, it occurred to us that given the culinary talent in this city, perhaps a few our area's more creative minds pour an unhealthy amount of TLC into the creation of homemade donuts. Our quest for proprietary fried dough led us to Colorado Kitchen, Hotel Tabard Inn, and 2 Amys. Yes, we consumed 11 donuts this weekend so we might share our revelations with you. Here’s how it went:

At Colorado Kitchen, Chef Gillian Clark, who cooks brunch for everyone solo, takes the cake donut (usually not our favorite, but…) to new heights in three varieties: with powdered sugar, honey and toasted almonds, and with chocolate glaze. The powdered sugar variety brought forth the donut in its most elemental form: a very thick, crispy browned outside yielding to a moist cake inside. In the second version, the honey was sweet and light, acting mostly as an adhesive for the chopped almonds. The homemade milk chocolate glaze, made with Callebaut cocoa powder, was creamy, appropriately chocolatey, and light. Though the glaze is applied in one light coating, the effect is powerful. Donuts can be ordered in quantities of three or six, and a "Bucket O' Holes" in the powdered sugar variety, is also available. We paired our trio of fried treats with a classic beverage—Cheerwine, an old-school cherry soda that we thought was only available from enthusiasts, so we were thrilled to see it on offer at this off-the-beaten-path eatery.

At Tabard Inn, diners are presented with six (yes, six) medium-sized lightly-glazed specimens, and these definitely represented the most traditional variety of donuts. The porous, yeasty dough contrasted well with a topping of cinnamon sugar. A dish of vanilla whipped cream will beckon, but trust us, it’s totally unnecessary. While the spongy, airy nature of the dough and the fluffy cream combine to create a cream-puff effect, the piping hot, made-to-order donuts stand on their own just fine. The Tabard Inn also benefits from an outstanding bar menu. We recommend one of Tabard’s pulpy mimosas or its house beverage, the Cherry Thyme Fizz, a potent brunch mixture of cherry brandy, rosewater syrup, champagne, and a sprig of thyme. Be sure to go on Saturday for an early brunch, as the bar and dining area are usually near capacity.

At 2 Amys, a tray of donuts tempt brunch guests each weekend as they walk in to be seated. These, on the surface, look like typical fried, sugar-dusted donuts, but one bite into these eggy delights reveal something special. These medium-sized rings are made with a heavenly dough of lemon, cinnamon, and eggs (perhaps even an extra yolk, for that very yellow color). The fried crust is dark and thick, making for a sturdy home for the moist, delicate center. Each order comes with a complementary donut hole, an extra-concentrated dose of the rich treat. Please note: these donuts are not made to order; the kitchen puts out a finite supply, and when they’re gone, they’re gone. By 1 p.m., half the tray had already been devoured.

Colorado Kitchen
5515 Colorado Ave. NW
Washington, DC
(202) 545-8280

Tabard Inn
1739 N Street NW
Washington, DC
(202) 785-1277