You should get the original doughnut, of course, not just for its own virtues but as a control. There are chocolate and matcha variants, their subtle flavors baked into the dough. Then there are filled doughnuts, whose puffy centers are pumped with flavored creams, all of them vivid and none too sweet: custard, more matcha, fragrant sake gelée with Chantilly, airy peanut-butter cream swirled with tart Concord-grape jelly. There are some New York-exclusive flavors, like a ring doughnut glazed in neon-pink strawberry icing, freckled with bits of freeze-dried berry that crackle and melt on the tongue, or a chocolate variety with a caramel-espresso cream filling that was unexpectedly, thrillingly bitter and complex. The somewhat controversial scrambled-egg doughnut features a sugary original doughnut piped full of soft curds and a squirt of a sweet-savory tomato mayonnaise—a bold and bizarre breakfast manifesto that refuses to be definitively sweet or definitively savory. I loved it unreservedly, though I imagine I might be in the minority.