If you've been living under a culinary rock over the past couple of years, then maybe you haven't heard of David Chang, the mastermind behind the Momofuku restaurants in NYC. Chang has five restaurants now, with my favorite being his Milk Bar. The Milk Bar is a genius and unique bakery serving up the best cookies, pies, homemade soft serves, and shakes in town. Christina Tosi, Changs's head pastry chef is a pastry savant. She's not a trained pastry chef, she just has an amazingly creative knack for sweets. My two favorites are the compost cookie, the perfect mix of everything you would want in a cookie (ie: chocolate, coffee, pretzels, chips, butterscotch, etc...) and a crunchy and chewy texture at the same time.
The other item is the cereal milk ice cream. It tastes exactly like cornflakes. The idea is the ice cream is supposed to taste like the milk you'd drink after eating a bowl of cornflakes, which to me because I don't like milk sounds disgusting, but I can't explain to you how amazingly delicious it truly is. Tosi soaks cornflakes in milk, strains it, and then turns that milk into a sweet and salty ice cream that is like nothing else. The original location for the Milk Bar is located at 207 2nd Ave, but recently Chang has opened an outpost in the culinary waste land of midtown at the Chambers Hotel, 15 West 56th St. At the moment it's only open from 9am-5pm, which is perfect for either a breakfast cookie for your morning coffee or a great afternoon snack. It will soon become part of my regular work routine. I seriously couldn't suggest going there any stronger. You won't be sorry! If you'd like a crack at baking the compost cookie on your own, click here for the recipe.
Cookie photo credit: Glenwoodnyc, Ice Cream photo credit: Serious Eats NYC
Jesus Christ posting on this blog is a pain. Anyway, you should have included that the recipe for cereal milk is on the martha stewart website. And who took those pictures? Do you have a digital camera?
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