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In December, I shared 10 wishes for the metro Phoenix food scene, including the wish that someone in town would make chef Christina Tosi’s corn cookies, which she made famous at Momofuku Milk Bar in New York City. These sweet corn cookies are the stuff of dessert lovers’ dreams. So, while you can’t always get what you want, when it comes to these cookies, “almost” will do.
That’s why I’m counting Momofuku chef David Chang’s announcement that he’ll open a Milk Bar and a Momofuku restaurant in Las Vegas — just a few hours drive from the Valley — as a major win. According to a press release, both concepts are “currently in development,” though a timeline for the openings was not provided.
Chang started his restaurant empire in 2004 with Momofuku Noodle Bar but since has expanded it to include 13 restaurants in New York City, Sydney, Toronto, and Washington, D.C. Over the years, Chang’s won five James Beard awards, and his Momofuku Ko restaurant has earned two Michelin stars, which it has maintained for the last eight years.
Tosi opened the first Milk Bar in 2008 and now oversees five location in New York, one in Toronto, and one in Washington, D.C. Tosi, a James Beard Award-winning chef, established the dessert program at Momofuku.
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The two concepts at the Cosmopolitan will be the first West Coast ventures from both chefs.
