Sugar Shack Officially Opens in Alexandria On Saturday

The popular Richmond doughnut shop makes its Washington debut.
Sugar Shack Officially Opens in Alexandria On Saturday
Sugar Shack brings creative doughnuts and Zeke's coffee to Alexandria. Photograph courtesy of Sugar Shack.

The doughnut craze isn’t over, and if the hype over Sugar Shack is warranted, it may just be getting started. The Richmond shop claims a cult-like following down South, and will open its first Washington branch in Alexandria this weekend.

The rounds differ from your average Krispy Kreme in a few different ways, as does the coffee, made by DC roaster Zeke’s. Flavors vary by day (and even hour), ranging from classic vanilla or chocolate-glazed to chai tea, maple-bacon, s’mores, and even rounds made with local Port City Porter or popular breakfast cereals. Fitting for Washington, Virginia House Delegate Rob Krupicka is behind the Alexandria location, and has teamed up with Together We Bake to help staff the labor-intensive kitchen; each doughnut is hand-made without the aid of machines. The local nonprofit provides workforce training for women in need.

A few specials mark the grand opening on Saturday, which begins with a ribbon-cutting ceremony at 8 AM. While the “freebie o’ the day” sounds nice—customers perform challenges issued over social media for a gratis doughnut—we’re more interested in the lazy man’s special: the Sugar Cow. Neighboring burger joint Holy Cow has created a beefy version of the Luther, which involves an Angus patty topped with bacon, cheddar, a fried egg, and maple syrup, and sandwiched between two Sugar Shack glazed doughnut “buns.” The gut-bomb will only be served through Sunday, so get there quickly and plan to move very slowly after.

Sugar Shack. 804 N. Henry St., Alexandria.; 571-406-4734. Open Monday to Thursday 6 to 10, Friday 6 to 11, Saturday 7 to 11, Sunday 7 to 9.

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Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.