Tuesday, June 1, 2010

Where cereal adds the crunch.

No visit to Momofuku Ssäm Bar would be complete without a dessert pit stop at the adjoining Momofuku Milk Bar. Milk Bar's staff, headed by pastry chef Christina Tosi, is famous for combining the salty and sweet into unique and often nostalgic desserts.

Cereal milk is bottled for drinking and made into soft-serve ice cream; cinnamon buns become pies; cakes are ringed in confetti. It's not hard to understand why the place is a massive hit, especially with 20- and 30-somethings raised on the giddiness-inducing sugary cereals of the 70s and 80s.

After our latest bo ssäm adventure, we decided to head over to Milk Bar for a sweets fix. I went for ice cream, choosing the cinnamon soft serve with cornflake crunch topping. It was delicious, and the texture was wonderful - silky smooth and creamy. That said, I thought the ice cream was a bit too salty (and I'm someone who likes salt with her sweets). If salt has become the dominant flavor, it's no longer doing its job as an enhancer, and that was the case here. That said, Miriam's cereal milk soft serve with the same topping? Awesomeness.

I've still found nothing to beat the cornflake-chocolate chip cookie or the cinnamon bun pie, though. YUM. (Also, out-of-towners take note: some Momofuku Milk Bar goodies are available for shipment!)

Momofuku Milk Bar
207 2nd Avenue (Corner of 13th Street)

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