Yeasty, sugar-dusted Portuguese doughnuts of "an awesome size" draw lines that stretch out the door at 6:30 a.m. Made with plenty of butter, sugar, flour and a bit of yeast, staffers sell about 400 fat malasadas on weekends in four hours. Be sure to get in line early — and plan ahead, since the restaurant only sells these on weekends.
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.