In the magazine this week, Rob Patronite and Robin Raisfeld speak to the pastry chef of the Momofuku empire, Christina Tosi. You’ll find the brunt of Tosi’s work at the new Momofuku Milk Bar, which the chef describes as “Dairy Queen with pork buns.” In this week’s openings, Rob and Robin introduce us to the bi-cultural menu at Macao Trading Co.; an American bistro in Carroll Gardens called Buttermilk Channel; and Perle, a financial-district brasserie. We showed you the Txikito menu last week, but chef Alex Rajj this week shares her sources of culinary inspiration with Rob and Robin. If you’re looking to buy your favorite cook a new knife for the holidays, Tom Mylan of Marlow & Sons recommends a good, cheap blade to Rob and Robin. You can use your knife on kabocha squash, according to an In Season recipe provided by Matheiu Palombino of Motorino. Gael Greene goes to Almond this week and calls it “a haven for these nervous times,” and there’s new meal service at Al Di La, Beer Table, and Terroir.
Pastry chef Christina Tosi at Momofuku Milk Bar. Photo: Hannah Whitaker