May 12, 2017
By Jim Begley | March 3, 2017 | Food & Drink
At Momofuku and Milk Bar, come for David Chang's ramen and stay for Christina Tosi's crack pie...or vice versa.
Feast on this: Spicy cucumbers with togarashi, toasted almond, and scallions; New York Strip with marrow butter and Chang’s own trademarked Bonji vinaigrette; and ginger scallion noodles with pickled shiitake.
As you read this, the much-anticipated duo of Momofuku and Milk Bar has already arrived at Cosmopolitan. And it may surprise you to know that Michelin-starred Chang is “nervous as all hell” about his Momofuku opening, since he wants to be a locals’ favorite. He plans to judge his success against local favorite Raku: “I’m never going to be as beloved and intimate as Raku but I sure as hell want to try,” he shares. Prepare to delve into his hoedeopbap, the Korean dish Chang refers to as “a rustic version of chirashi.” And while many dishes draw on favorite flavors from other Momofuku restaurants, he says, “I don’t want to lie and say everything is going to be new, but everything is going to be new!”
Where his Toronto ramen is different from DC’s ramen, he’s altering the staple again for Vegas. Exclusives? “We’re working on an oysters Rockefeller with a fresh spinach kimchi that we’ve never served anywhere else.” Christina Tosi’s dessert-oriented Milk Bar will showcase “the big, bright lights flair” of Vegas. And beyond “rolling deep” with a quartet of soft-serve flavors (look for her classic Cereal Milk, Sweet Potato Pie, Crack Pie, and Fruity Cereal Milk), she’ll also unveil Vegas-only MilkQuakes all about her guilty pleasure of “folding in tasty bits and pieces” such as pickled strawberry jam. “My go-to early morning vibe in Vegas opening week will be the Breakfast MilkQuake, where we fold bits of our maple-coconut-pecan gluten-free cookies into soft-serve ice cream.” 702-698-7000
PHOTOGRAPHY BY MELANIE DUNEA (CHANG & TOSI); GABRIELE STABILE (MOMOFUKU INTERIOR AND
DISHES); COURTESY OF MILK BAR AT THE COSMOPOLITAN OF LAS VEGAS (MILK BAR FOOD)
April 27, 2017