This is a post by N&O restaurant critic Greg Cox:
Lindsay Moriarty and Rob Gillespie, whose scratch-made donuts have won a devoted following at the Durham Farmers' Market and food truck rodeos, have opened a brick-and-mortar location. And they're taking full advantage of the roomier digs at Monuts (110 E. Parrish St.; 797-2634; monutsdonuts.com).
An expanded selection of yeast-raised and cake donuts now includes five popular standards (among them apple cider and "something glazed") as well as daily features such as grapefruit-bourbon with candied ginger and peach jelly-filled with a Sriracha-peanut glaze.
Monuts also offers a modest selection of homemade bagels (which can be transformed into breakfast sandwiches with cooked-to-order eggs and other fillings), as well as muffins and occasional specials such as bread pudding. The shop serves beer, wine and Counter Culture coffee.
Monuts is open from 7 a.m. to 2 p.m. every day but Tuesday, though hours are "still getting worked out," according to Moriarty. The husband-and-wife team have parked their tricycle cart for now (except for special events), but they hope to get it rolling again once the shop is running smoothly.
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