The New York Times’ T Magazine just gave Christina Tosi, the pastry chef behind the Momofuku Empire, a hallowed spot on their Nifty 50 list of America’s up-and-coming talent, so what better time for us to spotlight her stomping grounds? If you’ve heard anything about Momofuku Milk Bar, it probably included the words “crack” and “pie.” It seems to be what the east village bakery (and Tosi herself) is known for. But the day we decided to check it out, we just weren’t in a pie-eating mood (trust me, it’s rare). But even without the pie, the sweet shack’s options are pretty varied, from soft serve and flavored milk to cookies and cake. And the flavors are anything but ordinary.
Sometimes the crazy combos work (the cornflake chocolate chip marshmallow cookie was nothing short of amazing) and sometimes they don’t (we may be in the minority on this, but that cereal milk soft serve was nothing close to tasty, even doused with cheesecake topping), but discovering sweet flavors that are far from familiar is exciting in and of itself, even if the outcome isn’t something we’d want in our mouth again. And that’s the great thing about Momofuku Milk Bar, while some items are standard (the compost cookie–which includes pretzels, potato chips, and even coffee–is always on the menu) many are seasonal, so you can bet we’ll be back. And next time we’re not leaving without pork buns and crack pie.
Momofuku Milk (207 2nd Ave, entrance on 13th street)