Sunday night I took the L to Williamsburg to meet up with two old sorority sisters and see a The Artist at the Nite Hawk. Afterward, Whitney, who was visiting from Philadelphia, said she had a friend working at a local place. She clearly didn’t know what a treat she was about to give us: Her friend works at the Momofuku Milk Bar.
There are lot of Momofuku’s in the city, and many of them are all but impossible to get into. But you can grab a little slice of sweet heaven at the Milk Bar, which has four locations in the East Village, Midtown, Upper West Side, and Williamsburg, no reservation necessary.
Their crack pie is aptly named (you can try to recreate it with this recipe), and their little cake truffles are so ridiculously good, $4 price seems like a bargain.
Whitney’s friend gave us the hookup, taking us into the warehouse of a kitchen in the back, where all the Milk Bar treats are made before being delivered to the Manhattan sister stores. It’s where pastry chefs took over in January to stage a decadent event called Killed by Dessert. (Please let there be a redux.) This is a serious workspace … I could crawl inside the mixers and take a nap.
“When I first applied,” our friend told us, “I though, ‘Oh, I like to bake, this could be fun!’ I had no idea.”
And in a testament to how good this stuff is, she hasn’t gotten tired of the sugary morsels–her sweet tooth has only increased.
Is it sustainable? Well, it’s a mixed bag. Christina Tosi’s Milk Bar cook book has been slammed for heavily relying on processed food like junk food cereal. But up until the farm shut down in January (SO SAD), the Milk Bar also used Milk Thistle Farm for their excellent, local milk.
After doing some sampling, I suggest you not eat for an entire day, then go in and get one of everything, washing it all down with a White Russian milkshake.
It would also make an excellent date spot. (Hint, hint.)