You won't find wacky Fruit Loop-topped doughnuts or head-scratching flavor combinations at Devil's Dozen, which has just begun selling its freshly-fried treats out of a Little Italy storefront that shares a corner with Kettner Exchange.
The restaurant's executive chef, Brian Redzikowski, spent two years perfecting his recipe, a classic six-ingredient dough that he's been using as a base for Italian pastries — bomboloni and zeppoli — that have become signatures on Kettner Exchange's dessert menu. For Devil's Dozen, Redzikowski and his team are making vanilla and chocolate-glazed and cinnamon-sugared doughnuts, plus and old fashioneds, churro bites and donuts holes, with each standard-size doughnut priced at $2.50 or $3. There will also be a daily seasonal special, so look for a pumpkin doughnut soon. The shop also offers drip coffee, nitro coffee and cold brew from local roasters Cafe Virtuoso.
Soft open for the next two weeks on Thursday and Friday at 7 a.m. and Saturday and Sunday starting at 8 a.m., the shop will begin regular daily hours of operation on November 9. The current batch size is around 300 doughnuts, but they plan to ramp up to 400 or 500 doughnuts; on each day, they'll close when the day's treats are sold out, but the upstairs oceanview patio, which has seating for 30, will remain open a while longer.
Owner Matt Spencer, who told Eater that he took inspiration for his doughnut shop annex from the combo of Doughnut Vault and Gilt Bar in Chicago, says that he intends to grow Devil's Dozen into multiple locations.
