A shiny new counter service doughnut shop is opening on Friday, June 2 in the former home of Goldcoast Subs at 2264 N. Prospect Ave. A grand opening is planned for mid-June.
But first, it will host a soft opening Thursday, June 1 from 7 a.m. to midnight … or, we suspect, until they run out of fresh, hot doughnuts.
Donut Squad is owned by two recent UW-Milwaukee graduates, Bobby Kaid and Moe Dakwar, and they won’t serve just any run-of-the-mill doughnuts.
Kaid notes that doughnuts will come in three categories: traditional (yeast or cake doughnuts with frosting, glaze, powdered sugar or fillings); specialty (doughnuts topped with less traditional items like sour patch kids, Oreo cookies, candies and a variety of popular cereals); and specialty filled (examples include a Boston cream doughnut which features Nutella, chocolate and crushed Reese’s Peanut Butter Cups).
On a daily basis, customers can look forward to a core of regular doughnut flavors, along with special limited edition doughnuts. Moving forward, they also plan to add doughnut sandwiches filled with ice cream, hopefully in time for their grand opening.
On the beverage side, Donut Squad will serve Colectivo coffee, juices and a variety of bottled drinks. Milkshakes and smoothies are also on the docket in the future.
Tentative hours for Donut Squad are Sunday through Wednesday 7 a.m. until 7 p.m., with extended hours on Friday and Saturday nights. Kaid says they’ll be testing out the waters during their first few weeks in business, but they anticipate serving through bar time on weekends.
Follow the Squad for doughnut porn and flavor updates on Instagram, Facebook or Twitter.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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