Pizza. Cupcakes. Cuisines from around the world. New York City offers an astounding amount and variety of some of the best food available anywhere.
Yet it can't make a good donut.
Admittedly, I haven't done tons of research on this. I would if I could. It's actually difficult to find a non-chain donut around here, although Tim Horton's and especially Dunkin' Donuts seem to be as ubiquitous as Starbucks.
But Tim Horton's and Dunkin' Donuts are least-common-denominator donuts. In other words, they suck. They're dry when they're not soggy, and Betty Crocker makes better frosting.
Just because I don't prefer them, however, doesn't mean I won't eat them. It took three or four tries before determining that the coconut-topped donut and chocolate donut holes from Dunkin' Donuts are OK. And don't get me wrong-- all of their donuts are edible when someone else brings them to work to share.
But when I crave a donut, my thoughts still revert to Ohio. Buckeye Donuts. Schuler's. Frosting and filling so sugary and rich that I can practically hear the cavities forming.