"Bet you can't eat just one. This is a single doughboy, plucked warm from the bag in which it was served. You can buy them by 6 or 12. Yes, they are nutritionally naughty: hot fried dough rolled in sugar, for heaven's sake, But any lifestyle that would disallow them is absolute evil."
Michael Stern
"Here is a picture looking down into a bag of a half-dozen doughboys, waiting to be devoured."
Michael Stern
"A reminder of the strong Italian character of so much Rhode Island cooking, snail salad comes glistening with oil and is redolent of garlic."
Michael Stern
"There is a small indoor dining room, but on a nice day, there's no better place to enjoy Iggy's food than at an ocean-perfumed picnic table around the side."
Michael Stern
"We love restaurant signs that feature an anthropomorphized image of the specialty of the house. Here is Iggy's happy doughboy."
Michael Stern
"We came across this happy branch of Iggy's on our way to the venerable Aunt Carrie's. They are a clam shell's throw apart on Route 108."
Michael Stern
"We thought it might be nice to enjoy a pint of fried clams on the side of our meal. It was not nice. These clams had none of the ocean sweetness or fragility of great ones. We're hoping it was just a one-day blooper, because we really like most everything else at Iggy's."
Michael Stern
The doughboy is a wonderful item whose northeast cognates are the malasada or flipper, and which even resembles the scones of Utah, the sopaipillas of New Mexico and the beignets of New Orleans. It is a hot puff of fried dough served straight from the kettle after being blanketed all around with a thick coat of crunchy sugar. It is tender and just slightly chewy, like an airy doughnut but without the avoirdupois, and while it goes with any seafood, it is addictive all by itself.
