Latest / The Radio From Hell Show - Best Of / Donut Critic From July 15th, 2025

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Donut Critic From July 15th, 2025 · The Radio From Hell Show - Best Of

• 0:02
  Speaker 1: All right, it's Ben Lee.
• 0:04
  Speaker 2: It's the Donut credit here in the studio bringing us
• 0:07
  Speaker 2: a plate of delights. And Ben, I'm kind of confused
• 0:10
  Speaker 2: about what this whole story is. Taco Taco out, Big
• 0:13
  Speaker 2: Dipper in, tell us what's going on here.
• 0:16
  Speaker 3: So this restaurant we're going to be talking about today
• 0:19
  Speaker 3: is called the Big Dipper. It's originally from Park City.
• 0:23
  Speaker 3: Usually we have restaurants that start down here and then
• 0:25
  Speaker 3: they go up and try to make it in.
• 0:27
  Speaker 4: The Park City touristy areas.
• 0:29
  Speaker 3: This one started in Park City and is now down
• 0:31
  Speaker 3: on that fifth South row and that's where Taco Taco.
• 0:34
  Speaker 1: Oh, the Taco Taco closed.
• 0:36
  Speaker 4: It's it's okay.
• 0:38
  Speaker 1: Oh yeah.
• 0:39
  Speaker 3: So Big Dipper went in right next to Baby's Bagels,
• 0:41
  Speaker 3: and then they have shen Nibs, and then there's that
• 0:44
  Speaker 3: record store that's on the corner of Second East and
• 0:46
  Speaker 3: fifth South.
• 0:47
  Speaker 1: Okay, and so so it's the Big Dipper. Now what
• 0:50
  Speaker 1: and donuts?
• 0:54
  Speaker 3: Yeah, so I brought in donuts from the Big Dipper.
• 0:56
  Speaker 3: But it's not a donut shop. It's a sandwo shop.
• 0:59
  Speaker 3: So what they originally wanted was an effusion of awesome
• 1:03
  Speaker 3: flavors into sandwiches. It's almost like kind of a mixture
• 1:07
  Speaker 3: of Philly cheese, steaks and French dips, and they're delightful.
• 1:10
  Speaker 4: They're delicious sandwiches.
• 1:12
  Speaker 3: But one day his soft served machine went down and
• 1:15
  Speaker 3: they thought, well, what else.
• 1:17
  Speaker 4: Can we make?
• 1:17
  Speaker 3: And he made a fritter and it just kind of
• 1:19
  Speaker 3: snowballed now into donuts.
• 1:21
  Speaker 1: What is this that I'm eating here?
• 1:23
  Speaker 3: So you are eating one of the experimental donuts that
• 1:25
  Speaker 3: I brought in, and it's called the hot Dog Donuts.
• 1:29
  Speaker 4: It's a crazy donut. It's a savory donut.
• 1:31
  Speaker 3: It's got hot dog inside of the dough and then
• 1:35
  Speaker 3: you know, obviously fried like a donut, and then on
• 1:37
  Speaker 3: top it's got the crisped ohaka cheese, jalapenos and onions.
• 1:41
  Speaker 3: So it really is that savory bite, but you know
• 1:45
  Speaker 3: goes and pairs perfectly with the drinks.
• 1:47
  Speaker 2: It's really good. And then there's some sirocco mao to
• 1:49
  Speaker 2: dip it in, and the dough, the bread part of
• 1:55
  Speaker 2: it is is kind of slightly sweet.
• 1:57
  Speaker 4: Yes, yeah, so it's like that sweet and salty plate.
• 1:59
  Speaker 3: But yeah, that one is an experimental one and you know,
• 2:03
  Speaker 3: kind of rolling it out. You'll see it in the shop,
• 2:06
  Speaker 3: and I thought it was really good.
• 2:09
  Speaker 4: But you'll also see ube and this I thought it
• 2:14
  Speaker 4: was blueberry. It's not blueberry. No, this one's uber, and
• 2:17
  Speaker 4: it is ube to the max. Is what is ube?
• 2:21
  Speaker 3: So Ube is that flavor that that distilled down of
• 2:25
  Speaker 3: the root, you know. So it's more of like a
• 2:27
  Speaker 3: Polynesian type of flavor. But a lot of times it's
• 2:30
  Speaker 3: really hard to get that flavor out, and so places
• 2:33
  Speaker 3: add in a ton of sugar. But as you can
• 2:35
  Speaker 3: tell on that, it is that subtle flavor. But it's
• 2:37
  Speaker 3: super delicious, but it's not too sweet. No, it's not
• 2:40
  Speaker 3: too sweet.
• 2:40
  Speaker 1: Yeah.
• 2:41
  Speaker 3: And then we also have a green tea or the macha.
• 2:44
  Speaker 3: That one's really got a lot of flavor.
• 2:46
  Speaker 1: Yeah.
• 2:47
  Speaker 4: So these are a denser style donut.
• 2:49
  Speaker 3: You're gonna get more of like a home style feel
• 2:51
  Speaker 3: to them. It's not gonna be as light and fluffy
• 2:54
  Speaker 3: as like a Krispy cream or whatnot. It's it definitely
• 2:57
  Speaker 3: is a denser dough. But again, it's that flavor, and
• 3:00
  Speaker 3: I think it just kind of pairs well with that
• 3:02
  Speaker 3: entire experience. You have a sandwich, you have a drink,
• 3:05
  Speaker 3: and then you know you're able to get like a
• 3:07
  Speaker 3: really good donut.
• 3:08
  Speaker 5: So now they are they are dense, like it's almost
• 3:10
  Speaker 5: like I don't want to call it a donut, like
• 3:12
  Speaker 5: it should be its own thing.
• 3:14
  Speaker 4: I have a dessert.
• 3:14
  Speaker 1: Yeah, they're kind of chewy, which I like.
• 3:17
  Speaker 3: Yeah, and uh, the first one he started, it's also
• 3:20
  Speaker 3: on your plate, is the maple pecan fritter.
• 3:23
  Speaker 1: That's all right?
• 3:24
  Speaker 4: Yeah, that one was my favorite.
• 3:25
  Speaker 3: I've actually talked on other segments TV segments about that
• 3:28
  Speaker 3: one because when he rolled that one out, I first
• 3:30
  Speaker 3: went up tried it and I.
• 3:32
  Speaker 4: Was like, Okay, this is a good, good fritter.
• 3:34
  Speaker 1: So yay, I know you did.
• 3:35
  Speaker 5: You were focusing on the donuts and stuff here, but
• 3:38
  Speaker 5: I went to the Big Dipper website. They've got a
• 3:41
  Speaker 5: whole bunch of different tots. Tots tots, Yeah, like this
• 3:48
  Speaker 5: one sounds good. I want to try this one. Tater
• 3:51
  Speaker 5: tots with saracha, aoli, scallions, soy, sauce, pickled ginr ginger
• 3:57
  Speaker 5: and wasabi does.
• 3:59
  Speaker 1: Not so good? Yeah, all those tots.
• 4:02
  Speaker 4: So the chef, his name is Matthew Sifronic.
• 4:06
  Speaker 3: He is he calls Seattle home, but he's been here
• 4:09
  Speaker 3: for you know, a while. Obviously, because this first started
• 4:13
  Speaker 3: in twenty twenty one. He's brought tons of flavors from
• 4:16
  Speaker 3: that Asian influence that Seattle has, and then he's lived
• 4:19
  Speaker 3: overseas and so you'll see on the menu a ton
• 4:22
  Speaker 3: of those flavors, and the names are actually really funny.
• 4:24
  Speaker 1: You know.
• 4:25
  Speaker 4: The favorite sandwich that I have is when I dip,
• 4:27
  Speaker 4: you dip, we dip, you know. So, I mean obviously
• 4:31
  Speaker 4: it's it's I think, well, don't dip my thin. Yeah,
• 4:35
  Speaker 4: here's here's what's on that.
• 4:36
  Speaker 6: House roasted beef, housemade cheese, which is kind of a
• 4:40
  Speaker 6: cheese whiz type thing, caramelized onions, sauteed mushrooms, and horseradish
• 4:45
  Speaker 6: cream served with a rosemary as you. So it's a
• 4:49
  Speaker 6: mashup of a Philly cheese steak and a French dip,
• 4:51
  Speaker 6: which are two of my favorite sandwiches. So how do
• 4:54
  Speaker 6: you lose?
• 4:55
  Speaker 1: Yeah?
• 4:55
  Speaker 3: No, And it really is delicious when you start looking
• 4:58
  Speaker 3: at what he's added in there, and and it's one
• 5:00
  Speaker 3: of those places you could go in ten times and
• 5:03
  Speaker 3: you could get something completely different, and I think that
• 5:06
  Speaker 3: appeals to a lot of people. That appeals to me.
• 5:08
  Speaker 2: So they're located two way East, fifth South and then
• 5:12
  Speaker 2: there's one in Park City still twenty seven Main Street.
• 5:16
  Speaker 1: Yep. And and is there is sit down place or takeout.
• 5:20
  Speaker 3: So there are seats, but a lot of it is takeout.
• 5:23
  Speaker 3: Opens at eleven, so I got these donuts before they
• 5:26
  Speaker 3: actually opened, but you do have to go in a
• 5:28
  Speaker 3: little bit later. So it's not a morning donut place
• 5:32
  Speaker 3: like you're probably used to.
• 5:33
  Speaker 5: It's for a dessert with your luncher.
• 5:35
  Speaker 4: Yeah, dinner exactly.
• 5:36
  Speaker 1: Wow.
• 5:37
  Speaker 3: Right, But he also serves these donuts in the record
• 5:39
  Speaker 3: store on the corner. So if you are ever wanting
• 5:43
  Speaker 3: coffee and donuts, then Sound Brute at two o two
• 5:46
  Speaker 3: East and fifth South also has them.
• 5:49
  Speaker 1: They're excellent. The fight is excellent.
• 5:51
  Speaker 3: And like I said, and you called out the tots,
• 5:54
  Speaker 3: they also have salads, they have soups, and so you
• 5:56
  Speaker 3: really can get a full, really good meal there or
• 6:00
  Speaker 3: it can be a really good takeout sandwich.
• 6:02
  Speaker 6: So can I get the sandwiches at the Salt Lake location?
• 6:04
  Speaker 3: Yeah, so you get Yeah, you can get everything at
• 6:06
  Speaker 3: Salt Lake and at Park City locations.
• 6:08
  Speaker 1: That's great.
• 6:09
  Speaker 4: Big Dipper, Big Dipper.
• 6:12
  Speaker 7: Fifth South, really interesting stuff, delicious and honestly because it's
• 6:18
  Speaker 7: a chef driven restaurant, you are going to get those innovations.
• 6:21
  Speaker 3: And so what I did bring in is that stretch
• 6:24
  Speaker 3: that innovation, and he's going to continually do that. Like
• 6:27
  Speaker 3: I've been going and I've tried this last couple of
• 6:30
  Speaker 3: years and there's just been new things continually at it.
• 6:32
  Speaker 4: He's going to play around with yes.
• 6:34
  Speaker 3: And then that's one of my favorite things because it's
• 6:36
  Speaker 3: almost like you want to sit down and be like
• 6:38
  Speaker 3: serve me your best thing, you know.
• 6:40
  Speaker 4: That was one of the things that happened.
• 6:41
  Speaker 3: Actually, I was up in Park City and he recognized me,
• 6:44
  Speaker 3: and so I had ordered and I was like sitting
• 6:46
  Speaker 3: down and getting my food and he was like, Hey,
• 6:47
  Speaker 3: I'm going to bring you out some a girls and
• 6:50
  Speaker 3: he had just like come up with him and wanted
• 6:52
  Speaker 3: to like try them, and so he like served them
• 6:54
  Speaker 3: to me, and I was like, Okay, this is cool.
• 6:57
  Speaker 4: I love how you're.
• 6:58
  Speaker 3: Always thinking, always trying to, you know, dip into new
• 7:01
  Speaker 3: flavors and compos.
• 7:02
  Speaker 4: Dip into new flavors.
• 7:03
  Speaker 5: Yeah.
• 7:05
  Speaker 6: There We've got so many great little places like this.
• 7:10
  Speaker 5: Well, and if you know of any great little places,
• 7:13
  Speaker 5: tell Ben. Ben doesn't know everything. There are new places.
• 7:20
  Speaker 5: There are no places poping up all the time, and
• 7:21
  Speaker 5: you're always looking for a new place to try.
• 7:23
  Speaker 3: It always like it's one of my favorite things to do,
• 7:25
  Speaker 3: is just stop in somewhere new and just like try
• 7:28
  Speaker 3: it and you know, give my little assessment.
• 7:31
  Speaker 5: So so if you if you know of a place
• 7:33
  Speaker 5: you think Ben should try, how do they get a.
• 7:35
  Speaker 4: Hold of you? So on Instagram is the best way.
• 7:38
  Speaker 3: It's donut critic d O n U T C R
• 7:41
  Speaker 3: I T T I C and that is the best way.
• 7:44
  Speaker 3: I am pretty active on there, and uh, dessert First.
• 7:48
  Speaker 3: Utah is one of my other accounts too because there's
• 7:50
  Speaker 3: a lot of like really cool specific places to Utah
• 7:54
  Speaker 3: and uh yeah, you can reach me at either place.
• 7:56
  Speaker 3: But I love talking to you guys about recommendations.
• 7:59
  Speaker 1: This is great. I remember it.
• 8:00
  Speaker 4: It's donut critics, do not yes not donut.
• 8:03
  Speaker 3: It's the new way to say it, the modern way
• 8:05
  Speaker 3: to say it.
• 8:08
  Speaker 1: Well, thank you, sir, thank you, thank you. I was
• 8:11
  Speaker 1: really hungry