Momofuku Milk Bar is open and already bustling with business. Went in yesterday to try it and had a pastrami and rye croissant for lunch—oh dear, so heavenly. The very buttery rye croissant, stuffed with pastrami and kraut, was so filling, I wasn’t hungry for dinner. They also serve bagel bombs–round bagel balls filled with cream cheese and fillings like bacon and scallion, and many other treats, including salty pistachio soft-serve ice cream.
With a bright sunny location just above the F/G entrance at Smith and 2nd Place, Momofuku Milk is sure to make a killing, even though the prices are a tad steep. Serving Cafe Pedlar coffee.
Momofuko Milk Bar has three locations in Manhattan and one in Williamsburg, and offers pies, cookies, cakes and confectionary inventions from pastry chef Christina Tosi, like creamsicle-soft serve and kimchi & blue cheese croissants.
Momofuku is a chain of award-winning restaurants that are owned by chef David Chang. The first, Momofuku Noodle Bar, launched the city’s ramen craze, followed by rave reviews for Momofuku Ssäm Bar and Milk Bar.
