Week 2: Momofuku Bakery and Milk Bar

Day/Time: Friday 7PM
With who?: Stephen

I must state the obvious when talking about Momofuku Milk Bar. They want you in and out. There are no seats in the place; only tables for you to lean upon as you munch on the delicious sweets. At first I was very anti-the whole standing thing, but after gorging myself on four different desserts, should I have had a seat, I may have fallen into a sugar-induced coma and never awoken.

On a Friday at 7, we were the only people in the place. But signs directed us to take a number like at a supermarket deli, so we played along. We walked up to the counter and ordered three desserts, then reconsidered and ordered a fourth.

First was the salty pistachio soft serve topped with crumbled pistachios. And when they say salty, they mean it. I loved. Stephen, who tends to be a little less adventurous said simply, "that's gross." It actually reminded me a bit of the savory pretzel ice cream that came with a fried cheese dessert when I went to David Chang's other (impossible-to-get-into) restaurant, Ko. Stephen's snickerdoodle soft serve was decidedly more his speed.

Next was a cornflake, marshmallow, chocolate chip cookie. It was overly sticky and hard to chew. The flavor, I suppose was alright.

But I supposed I've saved the best for last. The Crack Pie was to die for. About an inch and a 1/2 thick, the dense pie has a thin crust with filling that was essentially sugar. In an interview with New York Magazine, Milk Bar's pastry chef, Christina Tosi, spilled the secret ingredients: "It’s brown sugar, regular sugar, butter, cream, salt, and a little corn flour to hold it together." It was to die for.

On the way out I actually saw Tosi and told her we enjoyed everything. She thanked us and we vibrated out.

Momofuku Bakery and Milk Bar 207 2nd Avenue (at 13th Street).
Photo courtesy of Momofuku Bakery and Milk Bar.