North Texas Daily

Kyle Martin | Staff Writer

@Kyle_Martin35

Bar-goers and concert attendees from 11 p.m. to 1 a.m. Friday and Saturday nights have the opportunity to stumble past the back door of Queenie’s Steakhouse and indulge in a decadent, deep-fried treat. That is, if they’re not all gone before they arrive at late-night doughnut shop Back Dough.

Chef de cuisine of Queenie’s, Tony Neglia, said that executive chef Tim Love thought of opening Back Dough one random day after Love made some dough in the kitchen with one of his good friends. What began as a simple thought has now matured into a late-night munchies stronghold.

Now, the back door of Queenie’s has been transformed into one of the only places in Denton to get a doughnut fix before last call on the Square.

Tony Neglia, Chef de cuisine of Queenies, helps run the Back Dough team in the many orders placed by customers. Neglia and the team cook things like Strawberry Shortcake, Irish Coffee and Jalapeno Popper doughnuts. Sanchez Murray | Staff Photographer

“At first when we started, it was like word of mouth,” Tony Neglia said. “We didn’t even have the sign.”

Especially with the congested location it sits on just off of Hickory Street so close to the bars, this doughnut shop doesn’t struggle to attract interest. Many find it to be a place to stop in just before the night turns wild.

Marketing senior Stephen Menchaca and his friends were headed to Fry Street to celebrate Menchaca’s 21st birthday, and stopped to grab something to soak up the shots that would be taken in just a short while.

“I’ve got 10 minutes, so I’m eating up while I can,” marketing senior Stephen Menchaca said, enjoying his Dreamsicle pastry, courtesy of Back Dough.

Menchaca and his friends heard of the operation by word of mouth.  This was their first time trying the place, and they said they enjoyed every bite.

“And then all of a sudden, it was just like 150, 200 people – it was just crazy. It just blew up,” Neglia said, recalling the early days of startup for Back Dough. “Denton’s just so crazy like that.”

Neglia and the late-night crew roll their own dough, make their own toppings and design their own creations each night that Back Dough is open. Usually, the team comes up with three sweet choices and one savory. So far, they’ve output things like Irish Coffee and Jalapeno-Popper themed doughnuts that seem to attract foodies from all over North Texas.

Queenie’s Steakhouse by Chef Tim Love – 115 E Hickory St, Denton, TX 76201. Sanchez Murray | Staff Photographer

“He said he had something special planned,” Jenny Reynolds said, who hadn’t heard of the place until this night.

Jenny Reynolds and Kyle Atlas finished an “unbelievable, fantastic” dinner inside the restaurant.  Their night, so far, involved Wagyu, Halibut, brussel sprouts and red chile marinated shrimp. Waiting in line just before 11 p.m., the two were ready for the finishing touch on their evening out.

“We didn’t get any dessert because we’re banking on the doughnuts,” Atlas said.

Atlas and Reynolds both work in the D-FW area. They said they were in Denton for the first time in a while and were excited to try Back Dough. Originally from New York City, Atlas said after reading about Queenie’s doughnut endeavor, he was reminded of a place two blocks away from where he used to live called the Doughnut Plant.

“I read about this, and I’m like, ‘This sound better than the Doughnut Plant.’ And people came from all around to this place on the Lower East side called the Doughnut Plant,” Atlas said.  “But I’m more excited about this place than any doughnuts that the Doughnut Plant ever had.”

Reynolds, 40, and Atlas, 39, left their evening at Queenie’s and Back Dough happy with their time in Denton and musing over the fare they had experienced for the night.

Chef Neglia and the Back Dough team are looking to expand the back door menu. Neglia said he has ideas like a social media fueled flavor-concept contest, or adding coffee to dunk the pastries in. He said he even made a funnel cake, taken as a request from a curious patron.

“I love cooking food and stuff, but I don’t know, I never thought I’d be making doughnuts for people that are driving 45 minutes to get them,” Neglia said. “ That’s insane.”

Featured Image: Customers stand outside Queenie’s Back Dough for late-night doughnuts. Back Dough is open from 11 p.m. to 1 a.m. Fridays and Saturdays. Sanchez Murray | Staff Photographer