What: Glazed doughnut stuffed with peanut butter and banana.
Where: Stan’s Donuts, tucked neatly inside the Flame Broiler in Westwood Village where it’s been for almost 40 years (Stan’s, not Flame Broiler; that’s new).
When: Saturday at 4:00 p.m. after a (shared) pitcher of Coors Light and a pastrami sandwich at Sepi’s, AKA Westwood’s oldest restaurant.
The Final Bite: This was a total throwback to the fried pastries of olden times—the long-long-ago when doughnuts could be good without being artisanal and cronuts were not yet a glint in Dominique Ansel’s eye. Don’t get me wrong, I love the blueberry, basil, bourbon, brioche doughnut from Blue Star— despite the annoying alliteration that makes you wonder if they chose the ingredients for the word play alone. But there’s something so satisfying about eating a fried hunk of sugary dough stuffed with peanut butter and banana knowing that, at the time, it was likely the most culinarily ambitious donut in L.A. It’s the caviar-topped-coddled-egg-served-in-its-own-shell of doughnuts, and that’s why I love it.