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Union Square Donuts moving (that was fast!)

Wanted to go last weekend but saw they were closed. Now this on their Facebook page:
"Good morning donut nation!
We will be CLOSED today and the rest of the weekend. We'll be busily moving into your NEW SPACE!! We'll make the big announcement on Monday to let you know where our new home is."
Anyone know why and where?

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  1. I don't know where they are moving, but the current place is a shared space that probably curtails them from being open more days a week. Since it seems that they have a devoted following and had been selling at farmers markets longer than the shop has been open, makes sense that they want to leave the nest and try bigger and better things. I wish them luck in their new space

    20 Replies
    1. re: lc02139

      Just posted this in the april opening/closing thread but based on the pics they posted on twitter i'd say across the street from Bloc 11.

      1. re: jgg13

        by Capone's? well, that would be convenient for people. I have not been to USD yet because it is still unclear to me- and I have been meaning to ask on CH- they DO have one cake style donut out of all their others- the ginger orange one? not yeast based, but still fried? thx much. (and yes, I read that they change their varieties daily; I would prob call ahead anyway.)

        1. re: opinionatedchef

          The day I went I got one of everything and they were all yeast based, which is how god intended it IMO

          1. re: opinionatedchef

            I could be wrong (because the damn thing's always sold out when I go there) but I believe the ginger orange is a cream-filled yeast donut.

            I really enjoyed the bacon maple donut, but the 'chocolate chipotle' was extremely underwhelming and barely tasted like a $.60 cent donut, much less a $3 one.

            1. re: Boston_Otter

              It's funny, i liked the chocolate chipotle but not the bacon maple. The mrs had a completely different ordering than the rest of us. I've found it interesting seeing how many permutations there seem to be of the perceived order of quality.

              1. re: jgg13

                I agree that the chocolate chiptole was underwhelming -- perhaps they have some quality control issues and not all batches are created equal?

                In general, I was not that impressed with their donuts. I think Verna's on Mass Ave is still the best place to get donuts in Cambridge/Somerville.

                1. re: hungryphd

                  I liked that there was a place that sold yeast donuts nearby. There aren't many places that sell those in the area much less within walking distance. I also appreciate that there's a indie joint in union square, and a hip one at that. The more the area gentrifies the better as far as I'm concerned.

                  That said, I completely don't understand the hype. A friend went one of the first days they were open and described some women near orgasming while shoving one in her mouth. When I went there was some guy just hanging around talking about how awesome they were. I don't get it -they'd probably have to cut their cost by at least 50% for me to find it worthwhile for anything other than a once in a great while whim.

                  In particular I found the maple bacon to be kind of gross. The bacon was low quality and overcooked to boot. The maple flavor just wasn't done particularly well. But because bacon has become a term that instantly causes a food item to undergo an apotheosis it has been routinely praised.

                  1. re: jgg13

                    Have you tried Ohlin's in Belmont? Better donuts (IMO) at less than half the price.

                    1. re: jgg13

                      This place smells so much like a hipster-directed ripoff of Voodoo Doughnuts that I can't bring myself to go. I can't condone that.

                      1. re: Jenny Ondioline

                        They're both donut shops, but that's all they have in common. Yes, one of their donuts has bacon as a topping, but it's nothing at all like the one at Voodoo Donut, and none of their donuts are the same in flavor or style at all. Condemming them for opening a donut shop is sort of like refusing to go to any indie coffeeshops in Boston because there's already indie coffeeshops in Portland.

                      2. re: jgg13

                        When I had the maple bacon, the bacon itself was perfectly cooked -- nicely crisp but still fresh tasting, and they'd used high quality thick bacon -- and it worked really well with the rich maple icing. I had no qualms paying $3.50 for that thing; it was more of a pastry than a 'donut'.

                        But as I say, the other ones I've tried were subpar by even Dunkin' Donuts standards, so I can only guess they're ironing out quality control issues.

                        1. re: jgg13

                          j, i'm confused. Yeast donuts are what DunkDonuts sells (and most other donut shops.) There is a DD 5 minutes away in Union Sq.

                          1. re: opinionatedchef

                            what? DD sells both cake and yeast.

                            1. re: Prav

                              yes, but jgg said there were no yeast donuts near Union Sq Donuts.

                            2. re: opinionatedchef

                              DD's forte is cake donuts, there's a reason that they're often used as the cake exemplar when people are explaining the cake vs yeast difference.

                              I'll admit though that I was intentionally discounting dunks, much the same as I wouldn't include McDs in a discussion about decent hamburgers

                            3. re: jgg13

                              Central Bakery not far away on Cambridge Street sells malassadas a few times a year (they or somewhere else will likely sell them on the Portugal Day parade). International Market used to sell "sonhos" Brazilian donuts (not La Internacional, but the Brazilian market which was across from it) and you can probably still get them from time to time at Gol Market (weekends?) or Pastelaria Vitoria. Both are generally yeast risen. The Central American bakery (guatemalan or salvadoran?) near La Internacional did have something donut like at one point, but I haven't been there in a long time but think they are still around. You can also get zeppole in season at Patsy's on Broadway, but not yeast risen.

                              I noticed that Cafe Tango was closed for some renovations. Is their new location possibly together with that?

                              1. re: itaunas

                                Yep! confirmed yesterday that they will be serving in Cafe Tango during the day, with an expanded schedule (although I don't think they've announced if that's a 6 or 7 days a week or what yet)

                    2. re: jgg13

                      Yes it does look like across the st from Bloc 11. It'll be nice to (1) get donut (2) cross st (3) get coffee (4) sit on the outside seats at Block 11 and enjoy. Although this means it'll be even harder to park on Bow St.

                      1. re: lossless

                        not to mention getting a donut every time I go to Capone's......