100 Favorite Dishes

100 Favorite Dishes, No. 32: The Blueberry Mascarpone at Glazed Donut Works

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

It's 11:30 p.m. on a Thursday night in Deep Ellum and I am drunk — everyone is drunk, or at least it feels that way. Between Club Dada and my Lyft, there is no shortage of options with which to sop up the endless amount of beer I consumed while standing in the middle of a loud, crowded room. Stumbling down the street, I'm just drunk enough to do the one thing I always swear never to do: Stand in a long line for an uber-trendy foodstuff, despite a plethora of available options all around me. 

Dallas is littered with great doughnut options, both gourmet and non-. That's the great thing about doughnuts — the simplest, most low-brow doughnuts can still be transcendent. ("I don't know, you ever put a doughnut in the microwave?" — Liz Lemon) But here I was, standing in line for gourmet doughnuts with the sort of people who wait in line for gourmet doughnuts. When I took my first bite, I finally understood the line: Moist. Fresh. Sweet but not overwhelmingly sugary. A beautiful balance of all the things that make a doughnut great.

And oh, that blueberry mascarpone — the subtle sour notes of the creamy mascarpone, the sweet blueberry icing, the fresh cake-like dough. It was, trendy or not, the perfect doughnut in that moment. I'll never judge that late-night doughnut line again.
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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.
Contact: Beth Rankin