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Momofuku's Milk Bar Could Sweeten UWS Culinary Scene

By Leslie Albrecht | July 14, 2011 12:19pm | Updated on July 14, 2011 1:24pm

UPPER WEST SIDE — Milk Bar, the dessert off-shoot of superstar restaurant Momofuku, is considering opening an Upper West Side location.

The innovative eatery, headed by star pastry chef Christina Tosi, is rumored to be scoping out spaces on the east side of Columbus Avenue in the upper West 80s, according to a real estate source.

"We're in the very, very, very early stages of thinking about doing something with Milk Bar in that area, but nothing is set in stone," Milk Bar pastry sous chef Leslie Behrens told DNAinfo in an email, adding that she couldn't provide any other information.

Milk Bar is known for treats such as soft serve ice cream flavored with cereal milk — the milk left in the bowl after eating cereal — and "crack pie" made with oatmeal cookie crust.

Milk Bar's menu also includes pork buns, egg sandwiches, "compost cookies" loaded with potato chips, pretzels and coffee grounds, cakes, and "confectionary inventions" by Tosi, such as kimchi and bleu cheese croissants, according to its website.

Milk Bar is a member of award-winning chef David Chang's culinary family, which includes the critically-acclaimed Momofuku Noodle Bar, Momofuku Ssam Bar, Momofuku Ko and Ma Peche.

Milk Bar opened in the East Village in 2008. A Midtown location opened in April 2010, and a Williamsburg outpost opened in June 2011.