The Downyflake: a Nantucket tradition

facadeThe Downyflake has been serving breakfast and lunch and making terrific doughnuts since 1935. It has been operated by one family after another since that time. Currently the owners are Ron Oldham and Patti Kennedy, who were previously the chef and manager of The Ropewalk. The Downyflake is the last of a chain of restaurants started by the Donut Corporation of America, and maintains the retro chain look of that chain. While it originally was downtown, the current building is at 18 Sparks Ave, across from the Fire Station, and just down the street from Stop and Shop.

The Downyflake is noted for reasonable prices, and quick and friendly service, and is beloved by locals and tourists alike. We always try to get there a couple of times while we are on the island. The menu is simple but deliciously prepared breakfast and lunch fare along with their excellent donuts.

Flake Special
Flake Special

On this visit, we ordered the Flake Special (eggs, sausage, home fries and toast, $7.95), which was hot and perfectly prepared.

Downy omelet

We also ordered the Downy omelet ($8.50), made from mushrooms, tomatoes, onions and sour cream. Again, absolutely perfect.

Omelet cut open
Omelet cut open

Next time, we’ll go for the remarkable donuts!

Don’t miss the Downyflake while you are on the island. Parking is tight, and we were not above walking down there after shopping at Stop and Shop! And do not forget that they don’t take credit cards. However, they do have an ATM machine.donuts


2 thoughts on “The Downyflake: a Nantucket tradition

  1. Does your flour contain barley? My grandson is allergic to barley. Many types of flour have it as an ingredient. Thank you from a former resident. I love your donuts!!!


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