How to make cereal milk.

[Photo Credit: ptitchef]

Over at Eater, dig this interview with Christia Tosi of the Milk Bar. It’s a goon ‘un.

Oh and peep Tosi’s new book. I haven’t see it yet but sure am looking forward to checking it out.

[Photo Credit: foodists]

I just happened to be downtown last night, looking for a quick bite, when I realized I was near the Milk Bar. So I stopped in–it was crowded–and ordered the pork buns. A $9 treat. I stood there and savored every bite, knowing I shouldn’t eat too fast, knowing they’d be gone all too soon. But I couldn’t help myself.

And it was worth it.

[Photo Credit: Momfuku for 2]