To the best of our knowledge, there hasn't been any announcement about a closure — temporary or otherwise. Google lists the business as permanently closed...
The East Village location is also no longer on the Milk Bar website.
An EVG reader told us this: "Tried to go in on Dec. 9th, and they were clearing things out for a 'renovation.' The website had a reopening date in January, but they've since deleted that."
Several other readers noted an early January close, though a few people thought it was for the winter season.
We messaged Milk Bar about the status of the EV outpost. Updated: A rep confirmed that the lease has expired here.
James Beard Award-winning pastry chef Christina Tosi founded Milk Bar. She worked for David Chang's Momofuku empire when the first Milk Bar opened inside Momofuku's Ssäm Bar on 13th Street in 2008... before relocating across the street in 2011.
Milk Bar's popularity propelled its growth, with products available for shipping nationwide and in grocery stores.
Aside from a handful of NYC bakeries, there are outposts in Los Angeles, Las Vegas, and Washington, D.C. The Milk Bar recently closed after nearly two years at a Nordstrom in Seattle, its only location in Washington state.
7 comments:
The wayback machine shows that the website on Jan 26th listed the EV location as "Temporarily closed for renovation."
But now the location is no longer on the website.
Sad. While overrated, this was one of the first things I ate when I moved to the neighborhood and I’ll always have that memory of getting my apartment together and taking a break to grab some MILK ice cream.
Milk Bar is so 10 years ago... and Christina Tosi is pretty unpopular in the local industry, for various reasons. I loved her annual Thanksgiving leftovers turnover, but it deteriorated as well through the years.
I have to agree with 4:08. Milk Bar has seen better days. Their products were insanely overpriced and subpar in terms of quality. They were a nice welcome in the beginning, but customer service lagged as time marched on. I never wish for any shop to close. Perhaps they just need a different business model.
They also wouldn’t accept cash, which I get, but they were so snotty about it, frankly. It turned me off, so I never returned.
I went there once, years ago, because people were raving about what was known at the time as “crack pie.” I didn’t see what all the fuss was about: $7 for a tiny slice of chess pie that tasted good, but no better than any other thing that’s mostly composed of butter and sugar. And the no cash policy was obnoxious. Anyway, they seem to be doing fine with or without that outpost.
They were quite good when they first opened but the stain of profit potential and rapid expansion really made its mark on them. Have you ever tried their packaged cookies sold at Duane Reade? Unbelievably bad. How hard is it to make a decent cookie?
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