I think the Tres Leches doughnut from the Doughnut plant is excellent and among the best I've ever had.
I'm not a fan of the sweet stuff from Sullivan street Bakery. I think they are better for their Pizza Bianca and flat bread pizzas. Their Pizza Funghi is so good.
Any rationale for the open kitchen hate?
The place I have was built in the 1930s and has a closed kitchen and I'm planning to keep it that way. But people are advising me that I should open the kitchen. What are the pros to keep the kitchen closed?