Red's Donuts, Monterey
As you ramble on through life, Brother,
Whatever be your goal,
Keep your eye upon the doughnut,
And not upon the hole.--Margaret Atwood, The Blind Assassin
Walking into Red's Donuts on Alvarado Street is like taking a stroll down memory lane. The donut shop that has stood in the same spot since March 15, 1950 looks like it hasn’t changed one bit, perhaps added a few decorations to the walls and updated the cash register. That’s it. The shop was started by Herman O’Donnell in 1950 as Angel Food Doughnuts and changed names to Red’s in 1957 as that was Herman’s nickname on account of his red hair.
The idea towrite about them was inspired last week when I was volunteering at the AT&TPro-Am. The Pro-Am gets donuts for their volunteers from Red’s and has foryears. This year the Pro-Am got 200 dozen donuts…that’s a lot of donuts!Actually, one of my most avid-readers and a professional donut enthusiast himselfhad recommended I write about Red’s a few weeks back and it finally all cametogether.
Afterindulging in several donuts at the Pro-Am — chocolate old fashioneds are myfavorite — I decided to visit the shop on Alvarado Street. I had never been insidedespite growing up here and now living here as an adult for the past sevenyears. The place was happy and vibrant with clown paintings on the walls,photos of former president’s, and the family-owners and almost every stool atthe counterwas filled. I waited to be attended to and asked Evelyn, a seasonedRed’s employee of 26 years and counting, if I could ask her a few questions.She was busy, it was before 9 am on a weekday, but she said she would make timefor me.
I found astool and ordered a donut and a cup of coffee. There is something wonderfulabout coffee and donuts. And chocolate old fashioned donuts…what an inventionof pure magic. When business quieted down a bit Evelyn and Ollie—who has beenthere for six months—both answered my questions. While we were talking, George,a regular, came in and said hi to everyone. They knew his order and in betweenchatting with me, got it for him without his having to ask. A young musician,Steve, who just moved back to the area from LA told me he has eaten donuts allover the country and nothing compares to Red’s. The customers chimed in theimpromptu interview. Stacey told me she had been bringing her daughter to Red’ssince she was small enough to sit on the counter. “Now she can’t come becauseshe’s in high school,” she laughed a guilty laugh.
Red’s hasanother location in Seaside where they make the donuts. The Red’s donutoperation is 24/7; they begin making the donuts at 4pm and work all night forthe deliveries. Evelyn estimated that they deliver to 35-40 establishments onthe peninsula and make about 500 dozen donuts a day. She told me the recipe isthe original recipe, “nothing has changed.” The Seaside location, being openall night, gets their clientele at all hours of the morning, some coming in offthe graveyard shift at 4am.
Red’s serves 33different kinds of donuts and rolls and 11 special donuts (certain days only), andof course, a fresh pot of coffee is always on. They even serve milk for those whoprefer their donuts with a cold cup of milk. Simple, delicious pleasure. SpecialsMonday and Tuesday on boxes of a dozen. With one location in Seaside and one onAlvarado Street in Monterey.
Evelyn knowsmost of her customers by name and has their orders committed to memory. She is friendlyand personable and that’s what makes Red’s unique with a genuine hometownfeeling. She told me that she had moved to the area in 1964 when her father wassent to Fort Ord. “He was a drill sergeant,” she smiled, “with the Smokey theBear hat and the whole nine yards.”
On my way out,an older gentleman came in. I heard him say to Evelyn, “I’m changing it uptoday.”
Without skipping a beat, she told him, “You can’t do that, Ken,” and they both erupted in laughter. We live in such an amazing community that such a wonderful donut shop exists. I could get philosophical about donuts and donut holes but I’ll spare you. Just find your way down to Red’s and have a donut, I won’t think less of you if you order anything other than chocolate old fashioned but do be sure to chat with Evelyn. She is the prototypical diner waitress and I mean that in the best way possible, she never stops working, she is always smiling, friendly, has an excellent memory, and always has an ear to bend for a customer.
