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In its early days, Momofuku made do without dessert (unless you count the Hershey’s Kisses David Chang occasionally doled out at Noodle Bar). But as the organization matured, it gained a staff sweet tooth in the energetic form of Christina Tosi, 27, who’d worked at WD-50 and Bouley before she served Ssäm Bar’s first Tristar strawberry shortcake. Then came Noodle Bar’s kooky soft-serve, Ko’s deep-fried apple pie, and finally, a bona fide bakery adjacent to Ssäm Bar called Momofuku Milk Bar. Or, in the words of Tosi herself, “Dairy Queen with pork buns.” — Robin Raisfeld and Rob Patronite

This foodie favorite does multitiered wedding cakes with an organic, just-baked feel. Flavors include pistachio, dulce de leche, chocolate chip, and carrot. Delivery and setup available on location. From $400 for three-tier cake; $575 for four-tier.

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Best of New York Awards

• Best Pie (2009)

Featured In

• Trendlet: The Egg Sandwich Goes Gourmet (10/26/09)
• Eat Cheap 2009: The Cheap List (7/20/09)
• Adam Platt's Where to Eat 2009 (1/5/09)
• Q&A With Momofuku Pastry Chef Christina Tosi (12/1/08)