On weekend mornings all summer long, you can score fresh, house-made doughnuts at Upstairs, the rooftop, poolside bar at Downtown L.A.’s Ace Hotel. That alone is good news, but there’s also this: you can pair the sweet treats with a boozy coffee. Yes, we are excited, too.
Pastry chef Ricky Webster is serving two flavors every Saturday and Sunday, starting at 10:00 a.m. until they sell out. A potato-based salted brown butter doughnut will be a regular while the second “doughnut-of-the-week” slot will rotate based on seasonal availability.
“For the house doughnut, it was important for me to put my own spin on it, as I didn’t want to get stuck making the traditional raised glazed variety available at your local doughnut shop—here in LA they are plentiful,” says Webster. “I have always loved potato bread, so I took that as inspiration, and I also wanted to keep it a bit more savory.”
To make it, Webster folds mashed potatoes into the batter. As soon as the doughnut comes out of the fryer, he dips it into a brown butter glaze—a sprinkle of vanilla sea salt is quickly applied before the glaze sets.
“Think a sweet and chewy version of a buttery baked potato,” Webster says.
As for the doughnut-at-large, last weekend Webster offered a pastry take on a Rum Runner cocktail, punched up with a touch of orange zest, grenadine glazed, and finished with sugared pineapple and toasted coconut. It was designed to complement beverage director Dan Sabo’s mix of Stumptown coffee capped with whipped cream and presented with a sidecar mini bottle of El Dorado 5 year rum. Virgin coffee is also available if you’ve got things to do.
Upstairs at the Ace Hotel, 929 South Broadway, 213-623-3233