Time to make the… (Source: NYTimes.com)
So is it Shaikh’s Place or Donut Shoppe? I’ve referred to it interchangeably for years, always corrected by someone who is adamant about one or the other. Even Yelp hedges its bets.
While the New York Times is hardly the arbiter of anything Southern Brooklyn, it’s going with Shaikh’s Place.
The 24-hour donut and coffee shop at 1503 Avenue U, known for out-of-this-world, light, airy donuts (who needs the extra letters?) and a somewhat gritty storefront, got the Sunday Times treatment over the weekend, earning high praise from customers and veteran food writer Rachel Wharton.
Wharton covers the background of the place and its curious owner, a former electrical engineering student who fell in love with the rounded, holed confection.
The Shaikh of the place is Shaikh Kalam, 53, a Calcutta native who bought the shop (also 53) from its original owner, Carlo Radicella, in 1994, after Mr. Radicella had a stroke.
Mr. Kalam arrived from India in 1981 to study electrical engineering, but doughnuts interfered. He found a job at the place in 1983, when it was still known as the Donut Shoppe, “and I stayed.”
Many agree that when Mr. Kalam took over as head baker for Mr. Radicella in the 1980s, doughnut magic was made.
Mr. Kalam tried to make the sweets lighter and less greasy, tinkering with the temperature of the frying oil and the time he let the dough rise. “There’s a lot of little knickknack to it,” he mused. He said, however, that the most important step was simply that he makes 150 dozen fresh every day, beginning at 5 a.m.
Apparently, everyone the Times spoke to agrees that Kalam does a better job with the donuts than the original owner. I can’t say – I’ve only been eating from Shaikh’s for the past seven or so years. And it’s ruined me for any of the Dunkin’ crap.
As for the old signage and the interior, which the Times says hasn’t been renovated for more than half a century, Kalam is unconcerned.
“I might paint,” said Mr. Kalam, who apparently does not worry much about décor. “Once they come in, I don’t lose customers — they’re keepers.”
I get that. Genius needs no frills.
Read the full write-up.