CLOSED FOR BUSINESS.
Sadly due to an illness in the family, Lou's has closed its doors. It closed at the end of June 2006. It has no plans to be reopened and a family business like this one will be missed!
Not a Donut Museum.
It would be so much better if the "museum" was about donuts and not just a few WWII photos. The best thing about Lou's is the name of the place... so take your photo in front of the store shop and be done w/ it. The staff is friendly, but the donuts are nothing to write home about.
At this offbeat shop, doughnuts get their holes back and everyone remembers Pearl Harbor.. The Scene Veteran WWII pilot Lou Ades started making doughnuts in 1955, selling his shop to longtime employees, the Chavira brothers, when he retired. The Chaviras oversaw the move to this bright, roomy location with an open kitchen and one-room military history museum. The look is malt-shop Americana, with neon clocks, chrome stools, Patsy Cline playing and framed fan letters from the local police. When the doughnuts are hot, the line can snake out the door, but with the cash-only policy it moves quickly.
The Food Lou's classic doughnut is glazed, with its own hole reattached as a sort of jaunty hat. Using all-organic flour, free-range eggs and Swiss chocolate, Lou's offers a gourmet spin on a simple treat. Holidays are an excuse to get creative: heart-shaped for Valentine's Day, pumpkin-spice for Halloween. The devil's food éclair is fantastic, with super-rich, dense, cakey chocolate surrounding gooey not-too-sweet cream filling.