Donut Hole

Lou Mitchell's, Chicago, IL.
Rating: 3.5/5

Beauty on the outside, tiny grease ball on the inside. Most importantly it's free-stand in line and look upset and a kind server will plop this in your palm in no time. This is a strictly preference focused donut hole.  It has an addictive and porous outer shell that gives way to a spongy interior, making its texture the redeemable quality in its overall package. During the first chew, however, it is clear that this thing has been fried twice. Not my taste, but if oil's your thing-don't hold back.

Pecan Sticky Bun

Stephanie's on Newbury, Boston, MA
Rating: 5/5!

There is beauty in pecan perfection. Not only is this visually appealing, its departure from the traditional gooey-topped aesthetic of the sticky bun is well received. The crushed pecans at the top sink all the way into the moist middle of the cylindrical bun. These soft and roasted bits meld with the luscious melted sugar in cinnamon folds. It is awesome texture and the homemade pastry finish at the bottom allows diners the same muffin-top-plucking satisfaction. Not too sweet but a little on the larger end. Bring a pal.