COPS®
Donut shop · West Village ·
Hot mini donuts made to order, artistic flavors, and great coffee
Hot mini donuts made to order, artistic flavors, and great coffee
"A Toronto cult favorite now in the West Village, known for a rotating menu and seductive ads." - Melissa McCart
"A six-year-old Toronto import now in NYC, notable for its miniature, cake-based doughnuts that are surprisingly chewy with a pleasant bounce-back and are always hot because they’re fried-to-order in canola oil. The babies are served in a cute box with little air-venting flaps and even come with a FORK. Three glaze options are standard — the OG sour cream with condensed milk, cinnamon sugar with a spiffing of salt, and a rotating weekly special that’s often collaborative — and the launch special (La Cabra coffee with duck-fat caramel and lemongrass spice) was the reviewer’s favorite. Founder Alex White and his crew have teamed up with Doughnut Plant for tribute flavors; seasonal offerings have included streusel-topped apple-glazed babies and pumpkin spice. Orders are by the half-dozen (sampling all three glazes requires a minimum of 18), and they go fast; the reviewer was also intrigued by the shop’s name and its web address, eatcops.com." - Charlotte Druckman
"A month-old doughnut shop in Greenwich Village, COPS occupies the former Doughnut Project space and is a branch of a Toronto chain that bills itself as making art; the merchandising is slick and the doughnuts — only three types available per day — are damned delicious. They charge $7.50 for a half-dozen mini-doughnuts (the usual local price for three big doughnuts), fry them to order and serve them piping hot; cinnamon-sugar and sour cream are always available, but the weekly special — in this case coffee cake crunch, like eating a piece of warm coffee cake only tubular — is the better bet. Note that they are not nearly as good once cold." - Robert Sietsema
"This Toronto-born doughnut shop has opened in the West Village, taking over the longtime Doughnut Project storefront and bringing its signature doughnuts to New York." - Melissa McCart
"This place is aptly named, considering all of their interesting and experimental flavors. We like The Bronx, which combines a sweet glaze with black pepper and olive oil, as well as the Those Beetz Are Dope, which has a bright red beet-flavored glaze and is filled with whipped ricotta. They also have very good vegan cake doughnuts, including one topped with cereal milk glaze and cornflakes. We met someone who lines up before opening time every Friday morning, so The Doughnut Project clearly inspires a loyal following. We can see why." - Kenny Yang
