The Salty Donut. 3299 M St., NW. A Miami-based cafe that started as a vintage camper recently opened its 23rd storefront in Georgetown. The Salty Donut’s slogan: “donuts, coffee, and good vibes.” Owners Amanda Pizarro and Andy Rodriguez aim to set their shop apart with a brioche dough that tak es three days to craft into doughnuts. The menu includes classic year-round flavors, such as glazed or brown butter with salt, plus rotating specials such as mango, vegan coconut with ube, and café con leche. Exclusive to the Georgetown location: a cherry blossom cheesecake doughnut with graham cracker-crusted bottom, cheesecake filling, and cherry glaze. Prices range from $4 to $5. The Salty Donut owners Amanda Pizarro and Andy Rodriguez. Photograph courtesy the Salty Donut. The brand also takes pride in its coffee menu, using beans from Intelligentsia Coffee. Beyond a full espresso bar, look for rotating seasonal specials such as a blueberry soft-top (cold foam) matcha with blueberry jam and a pistachio butter latte with housemade pistachio paste. The Salty Donut also welcomes customers to work in the cafe, and there are outlets available at every table across its two floors. Photograph courtesy the Salty Donut. “A lot of times, a coffee shop will open, they serve great coffee, but that’s it. It just stops there,” Pizarro says. “And we really try to embed ourselves in the communities that we’re in.” In the coming months, they plan on working with neighbors to create more of a community gathering space. At other locations, they’ve hosted flea markets, DJs, and candle-making classes. They’ll also be doing a number of collabs. From May 22 through 29, the Salty Donut is partnering with Lyre’s Non-Alcoholic to serve up a strawberry rosé cake doughnut with a non-alcoholic rosé glaze for $5 and a rosé matcha sprtiz with elderflower for $8.50. The Salty Donut is open from 7 AM to 7 PM everyday.  Online and app ordering will launch in mid-June.The post The Salty Donut Arrives in Georgetown first appeared on Washingtonian. ...read more read less