The Wurst Place’s caramelized cornflake cookie with marshmallows and chocolate. Photo via Facebook.

Momofuku Milk Bar, David Chang’s sweets enterprise led by chef Christina Tosi, has a lot of fans. And while the Milk Bar’s five locations are all in Manhattan or Brooklyn, Tosi’s talents with all things sweet (and her clever cookbook) have inspired chefs and food geeks around Seattle.

Tosi is known for incorporating cereal into her desserts and enshrining in glass bottles the sweetened milk that remains after polishing off a bowl. Here are three local establishments taking inspiration from Tosi and her Milk Bar creations.

Americana
After taking over Table 219, his longtime employer, and developing a new name and menu, chef Jeffrey Wilson began creating ice cream tributes to Tosi and her empire. Wilson’s rotating milkshake selection has included Cap’n Crunch and Froot Loop versions; he recently ran a version made with Cinnamon Toast Crunch. But apparently the Capitol Hill crowd likes booze better than cereal: Wilson reports that his bourbon-maple and Vivace liqueur milkshakes are his most popular.

Full Tilt Ice Cream
Back in January, owner Justin Cline told us he was working on a new caramelized-cornflake flavor inspired by Momofuku. Since then he has expanded his cereal-focused repertoire, making batches flavored with chocolate covered Cap’n Crunch Crunch Berries, Froot Loops, and one made with Grape-Nuts that he swears has been the best one of all. These flavors are part of the rotating cast at Full Tilt’s four locations.

The Wurst Place
This relative newcomer in South Lake Union is known mostly for exotic sausages, beers, and Belgian-style frites. But even this bastion of meatiness isn’t impervious to the charms of Milk Bar recipes; the Wurst Place is now baking banana oatmeal bacon cookies, as well as another number stuffed with chocolate chips, caramelized corn flakes, and marshmallows.

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