Latest news with #MilkBar
Eater
28-05-2025
- Business
- Eater
Detroit's Acclaimed Sister Pie Will Temporary Close as American Financial Crisis Looms
Sister Pie, hailed as one of the best pie bakeries in America, is taking a breather and temporarily closing next month. Founder Lisa Ludwinski, a James Beard Award finalist in 2019, hasn't shared how long the bakery will stay closed. In a Facebook post, she cites the need for 'a period of rest and radical reconfiguration.' Ludwinski, a cookbook author who moved to New York to work for Christina Tosi's Milk Bar before returning to Michigan, alluded to a variety of reasons for her decision, including a looming financial crisis and recession. Saturday, June 8, is Sister Pie's last day in its present incarnation. 'I've arrived at the conclusion that the business isn't working in its current state,' her Facebook post made on Wednesday morning reads. The bakery debuted in 2015 and immediately drew acclaim, earning national recognition. That year, Ludwinski was named an Eater Young Gun, recognizing emerging culinary talent all over the country. Ludwinski, who wasn't immediately reached for comment, writes on social media that 'although the spirit of Sister Pie is alive and well,' the start of 2025 showed her that she needed to make changes. While the bakery, 8066 Kercheval Street, won't be open to the general public while Ludwinski plots its future, the space will host an occasional event, including pop-ups, in the interim. Sister Pie will also fulfill special orders and offer baking classes. She adds: 'There's a lot I don't know right now, like how long this interlude will last or what Sister Pie will look like when we come back, but I'll keep you posted.' Ludwinski encourages fans to visit before the closure to support her staff. Sister Pie , 8066 Kercheval Street, temporarily closing on Saturday, June 8. Sign up for our newsletter.
Otago Daily Times
06-05-2025
- Entertainment
- Otago Daily Times
Coffee became a career
Celeste Wong caught the coffee bug working after school at Strictly Coffee in Dunedin. Two decades later, her passion for the popular bean has not wavered, and she has just released her first book Coffee Creations . She tells Rebecca Fox how a ''side thing'' became an unexpected career. Pulling shots at London's now legendary Flat White and Milk Bar cafes, Celeste Wong had plans. ''Coffee was always just like, this is the side thing until I like figure out what I want to do. Because I was doing a bit of fashion, I started like acting.'' For Wong coffee had always been an interesting hobby, starting out as an after school job at Strictly Coffee in Dunedin being mentored by Jason Chan, a food science major who was doing latte art before the concept hit social media. ''I'd never seen anything like it. So obviously I got the bug. I was like, 'OK, I want to know everything'. And he kind of took me under his wing like a little sister and sort of taught me everything.'' After finishing university, where she studied marketing and design, she headed for Melbourne following Chan, who had established himself in the city's coffee scene. ''I ended up running Jason's cafe and got a bit of reputation there. But this whole time I didn't think I was going to be doing coffee.'' That was despite being quite serious about it and having a talent for it. ''It was one of those things that if you are good at it and you're interested in it, it means that you can kind of have a job anywhere.'' So it was no surprise that when she headed to London in 2007, she ended up working for Flat White cafe in Soho at the very start of the specialty coffee scene there — when Londoners had no idea what a flat white was. ''It was just so amazing to be in a group of Australians and New Zealanders, like a family, like almost like an instant group of friends in a way. I was sort of a bit resistant to it, but because I always thought 'I'm going to get out, but I really love the work'.'' Wong, who goes for straight black filter coffee first thing and then a flat white later in the day, loves the autonomy of making coffee. ''It almost gets to a point where, you know, when you're making coffee it feels like you're kind of in a trance, in a dance, because it's also so busy. So you don't have time to worry about any of the other things.'' She ended up staying at Flat White and then helped open up and run its sister cafe Milk Bar. ''So we were super, super busy, got a really good reputation. We were educating people about what a flat white actually was.'' It was during this time she got her moniker ''The Girl in the Cafe'' as that was what people would say to her when they met her in the street. ''I'd be like 'you're long black, or latte with two'.'' In 2013, Wong was named as one of London's top five baristas by The Financial Times. ''I was like, 'hang on, this thing that I've been trying to reject for so many years is the one concept'. Like boyfriends, they come and go. And I'm like, but coffee's always stayed. So I always joke that coffee was my longest relationship.'' When Flat White was sold, she moved to award-winning Australian cafe Lantana. She wanted to bring food back into the mix with coffee, as in the Melbourne breakfast culture where good coffee always went with good food. She believes coffee and food is going to be the next trend. ''London was just, you're either [a] great coffee and sort of a really minimal food offering. Or there was great food and the coffee was really average. And so I changed their coffee offering and I trained their staff. And I was sort of running one of their cafes as well. And that was really fun.'' Wong then decided to test the waters with a blog and a web series under the title ''The Girl in the Cafe'', which combined her love of coffee, food, education and people. It played on Air New Zealand's international flights for about two years. ''I thought it was going to help people. So that's when I quit my job, that's when I had to become a little bit more entrepreneurial. Things just started to grow from there organically really.'' These days she lives in Lisbon, Portugal and returns regularly to London for work, where she does a lot of consulting for cafes, brand strategies, coffee machine testing, tasting and marketing work. She has also continued with some acting, starring in the critically acclaimed My Wedding and Other Secrets film and more recently TVNZ's Motherhood Anthology series, as well as more recently having a leading role in a short film, Further Away. She has realised her love of coffee borders on obsession, but she believes it comes from the ability of the drink to bring people together. ''That's the thing that's really interested me. Like you could be anywhere around the world and if someone likes coffee, you don't have to talk about it, but you've got a common interest, you relate.'' Her sold-out book event at Dunedin's Grid Roastery was a good example, she says. ''It's just an example of a community coming together over some brown roasted beans or a brown cup of liquid. I mean, it's kind of weird when you think about it. But the amount of people who just get really passionate about it and they want to know more, its kind of fascinating.'' A book is something she always wanted to do, and it was important for her that it provided really accessible and achievable information for both specialty coffee lovers and those who have yet to discover its charms, as well as to be beautiful, and represent how she feels about coffee — ''inspired''. ''I also realised, especially the coffee industry, can be really intimidating and kind of quite niche. '' The book includes information on types of beans, how they're processed, different methods to make coffee, cold brew, different coffee drinks and plenty of recipes, including of course one for a flat white, but also ways to use coffee in surprising ways — flavouring food and in cocktails other than an espresso martini. She liked that when she returned to New Zealand there was still a grassroots feeling about the coffee industry compared to Europe and some parts of America, where it has become very technical and elitist. ''And my argument is that you could still make a really good coffee without that. I'm like, get good coffee beans. Get coffee beans that you like.'' A cup of coffee is also not as expensive as it is in the United Kingdom, where a flat white is about £4.50 - about NZ$10. Wong also likes mixing things up and using coffee as a flavour enhancer. One of her favourite recipes from the book is the Margarita Sunset. ''That was a surprise. I didn't know that coffee would be pretty good with tequila. When I was testing that, I was like, 'that's pretty good'. I'm always experimenting.'' She admits going to a cafe, it can sometimes be hard to just switch off and not be critiquing her cuppa. ''It's an occupational hazard, its taken a while to get to that point where I'm not even thinking about it.'' There have also been some tough times. In her family expectations were high, and her parents found it difficult to grasp what she did. ''I mean it's been a fight - a lot of tears in the basement of Flat White, just trying to explain what I'm doing.'' She hoped the book would help with that understanding. ''This is special to me, this is my kind of story as well. It's kind of cool that in 2023 coffee surpassed tea consumption in the UK ... we would never back in the Flat White days [have thought] that you could ever infiltrate such a strong culture.'' Espresso energy balls Makes 12 to 14 I can't believe I'm sharing this recipe. These were so popular at my pop-ups, other cafes started ordering them from me! Despite constant requests for my secret recipe, I kept it under wraps... Until now. You're welcome! These make the perfect healthy snack. They are gluten free, vegan and use all natural ingredients (with no salt or sugar). Organic ingredients are best too. Ingredients 2 double shots of espresso or strong filter coffee 1 Tbsp raw cacao nibs 175g pitted dates 125g cashew nuts 1 tsp vanilla extract or ˝ vanilla pod soaked in espresso 1 Tbsp ground cinnamon 1 heaped tsp coconut oil Desiccated coconut, to coat Method Blend all the ingredients together in a food processor until combined. If the mixture seems a little soft, add more cashews or coconut oil (this will help them set once cold). Use a teaspoon to form the mixture into 12 to 14 balls weighing about 20g. Roll the balls in desiccated coconut to coat them all over, then serve. Store any leftovers in an airtight container for up to two weeks. Coffee margarita sunset The enchanting allure of a margarita - a true elixir of joy. While tequila may not be my forte, there's an undeniable magic when it joins forces with tacos. Fond memories linger of an unforgettable taco and margarita affair in Los Angeles, curated by Bill Esparza. It showcased a delicious introduction for me into the vibrant world of Mexican flavours. Though I love the tangy embrace of a margarita, I can't take too many. Introducing coffee into this established cocktail adds a somewhat nuanced element on the palate. Picture a ripple of cold brew or cold filter delicately floating on top, offering not only a visual feast but a sophisticated taste to elevate the experience. Ingredients Salt Ice cubes 15ml agave Syrup 30ml lime juice 30ml Cointreau or triple sec 50ml tequila blanco or reposado 30ml strong cold brew, filter coffee or espresso, cooled Method Salt the rim of a chilled glass and add some ice. Fill a cocktail shaker with ice, add the syrup, lime juice, Cointreau and tequila, and shake. Double strain into the glass and float the coffee on top - go for a cold brew for a delicate, refined look. Coffee sauce for beef Inspired by one of my favourite spots in Lisbon - a hidden gem where locals gather, laugh and connect over food - this recipe holds a special place in my heart. The old-school taberna, complete with an ageless stainless steel bar, is my go-to spot where I enjoy a solo date-night meal and a beer. The patient and long-standing wait staff, who have come to know me over the years, endure my attempts at Portuguese as I order the same thing every time to perfect my dash of Portuguese authenticity. Curious to try something new, I perused the menu and discovered a dish called bife a cafe - beef with coffee sauce. Intrigued, as I'd never heard of this, I decided to step out of my routine. The waiter assured me it's a traditional Portuguese dish and described the sauce - coffee, cream and mustard. Served with medium-rare beef, fries and rice, it was surprisingly delicious and a whole new experience. The coffee flavour really came through strongly, and it combined beautifully with the cream. The waiter revealed the secret: two espressos in the sauce. Eager to recreate it but with a touch more acidity, and maybe slightly less coffee, I'm sharing this adaptation.I prefer using French wholegrain mustard, but Dijon will work too. The sauce is quite thick and the coffee flavour shouldn't be overpowering. Enjoy this unusual but flavourful journey! You can serve this sauce with field mushrooms or cauliflower steaks for a vegetarian option.
Time Out
30-04-2025
- Entertainment
- Time Out
This neon-lit shuffleboard bar from London is officially open in Chicago
The Brits are here. The London-based, high-tech shuffleboard bar Electric Shuffle just opened in River North at 488 N La Salle Drive, serving cocktails and food alongside exciting gaming opportunities. The 7,000-square-foot space delivers a vibrant, retro-inspired setting for gaming and gathering with friends. Evoking the vibe of a house party, you'll find vinyl records, vintage art and Chicago-centric décor all throughout the destination, accented by neon signs and a glowing main bar that serves as a centerpiece. The custom shuffleboard tables—boasting a camera vision technology created by a rocket scientist!—can accommodate groups of two to 20 folks each for 90-minute sessions, so grab as many friends as you want on your way in. The destination can also host up to 250 guests at once, linking tables together for a tournament, complete with live leaderboards throughout the venue. Seems like the city's top bowling alleys have some competition now. In addition to it all, Chicagoans can hang out on the on-site patio, which features a pergola and seating for 25, ideal for people watching and sipping cocktails. Speaking of drinks: expect classics and more modern creations to share space on the imbibing menu. There's the Spicy Lucy margarita made with house-infused jalapeño tequila, for example, and the salted caramel espresso martini, which adds a salty spin to a fan favorite. Weekday happy hour specials abound as well. On the food front, expect elevated bar fare, including truffle parmesan fries, hot honey pepperoni pizza and vegan chile-glazed tempura cauliflower. Feeling fancy? Order a slice of Milk Bar's Shuffle Celebration Cake—complete with a sparkler. 'We created Electric Shuffle as a place that feels like a timeless house party, where friends and colleagues can connect—whether it's over happy hour, weekend brunch, a team outing or game night,' said Gene Ball, president of Electric Shuffle U.S., in an official press release. 'We design our spaces, games, food and drinks to feel familiar, fun, and, most importantly, welcoming.'
Time Out
29-04-2025
- Entertainment
- Time Out
This outrageously decadent stuffed croissant will be available in Chicago for a limited time only
Milk Bar is making a splash in Chicago. The iconic New York-based dessert shop helmed by Christina Tosi opened its first Chicago store in February on the first floor of The Hoxton hotel in the Fulton Market District. Now, Tosi is teaming up with Daisies pastry chef Leigh Omilinsky to create a limited-time croissant that will satisfy your sweet tooth. The Bake Sale Croissant will be available only at the Daisies café in Logan Square starting Thursday, May 1 at 7am all throughout the month. The croissants are first come, first serve, so you'll want to get in line early. Stuffed with chocolate chip cookies, funfetti sprinkle cookies and a chocolate fudge brownie, the collaboration is the stuff of culinary dreams: the treat is topped with malted vanilla mousse, mini cookies and a colorful dash of rainbow sprinkles. Can you think of anything more decadent? What's more, a portion of proceeds from the Bake Sale Croissant sales will benefit Cookies for Kids' Cancer, an organization that funds research for pediatric cancers. Who is counting calories when your purchase helps support kids? 'We're beyond excited to be teaming up with Christina Tosi and Milk Bar—who I've long admired—for our Daisies Croissant Collaboration series,' said Omilinsky in an official statement. 'This collaboration is all about flavor, creativity and indulgence, and we had so much fun dreaming up a croissant that brings that signature Milk Bar magic to life.' This isn't the first crave-worthy collab that involves Daisies. The team previously created the now famous Chicago-style hot dog croissant with the Wiener Circle a while back. Omilinsky and partner Joe Frillman are also responsible for the Dill-Co pickle croissant that made the waves on social media to celebrate Wilco's 30th band anniversary in 2024. And who can forget the chocolate puck croissant collaboration with the NHL and the Chicago Blackhawks?
New York Times
25-04-2025
- Entertainment
- New York Times
They Walked 50 Blocks on Their First Date
When Dr. Jesse Heechan Yoon arrived at the Mermaid Inn on the Upper West Side of Manhattan on April 11, 2022, still in scrubs after a long shift, he wasn't expecting more than a quick happy-hour date. He was in the middle of his dermatology residency at Mount Sinai and had matched on Hinge with Yuri William Doolan, who holds a Ph.D., had just moved to New York for a research sabbatical. 'I was still unpacking boxes,' Dr. Doolan said. 'I wasn't sure I was ready to date, but something told me to go. When I saw his profile, I remember thinking, 'I like this one.'' Over oysters, they exchanged stories about their upbringings and their shared Korean heritage. Dr. Yoon's parents immigrated to the United States before he was born, while Dr. Doolan moved to Korea with his family after his birth, returning to the United States when he was 3. They both didn't want the date to end. They picked up dessert at Milk Bar on the Upper West Side and continued the deep conversation with a 50-block walk across the city to Dr. Doolan's apartment in West Harlem. There, Dr. Yoon met Kiyoshi, Dr. Doolan's Shiba Inu. 'He's usually suspicious of strangers,' Dr. Doolan said. 'But he immediately liked Jesse — as if he already knew.' Dr. Yoon, 32, is a double board-certified dermatologist at the Dermatology Specialists in New York. Originally from Cupertino, Calif., he graduated from Brown and earned a medical degree from the Icahn School of Medicine at Mount Sinai. He completed an internal medicine residency at Washington University in St. Louis and a dermatology residency at the Mount Sinai Hospital. Dr. Doolan, 36, is an assistant professor of history and Women's, Gender, and Sexuality Studies at Brandeis, where he also serves as the inaugural chair of Asian American and Pacific Islander Studies. Originally from Euclid, Ohio, he earned a bachelor's degree from Ohio State University and received both a master's degree and Ph.D. in history from Northwestern. A second date followed, and soon, they began seeing each other nearly every day. Their lives blended effortlessly, with commutes across Central Park with Kiyoshi. They shared routines together like going to the dog park and cooking meals, and in May 2023, Dr. Yoon moved into Dr. Doolan's West Harlem apartment. They now live in Hudson Yards. [Click here to binge read this week's featured couples.] On June 29, 2022, Dr. Yoon underwent a cardiac ablation procedure to treat a lifelong arrhythmia. 'It was his 12th procedure,' Dr. Doolan said. 'The others had failed, but this one worked. I didn't let him know how scared I was. But in that moment, I knew I couldn't imagine life without him.' Later, Dr. Doolan teased, 'You started dating me, and your heart was healed. I fixed your heart.' Dr. Yoon proposed on Nov. 18, 2023, after a day filled with subtle references to highlights from their relationship: oysters at brunch, a Korean art exhibit, and a Broadway show. When they returned home, Dr. Doolan noticed something strange — Kiyoshi was wearing his collar indoors. 'I thought we had been robbed!' he said, noting that he never leaves Kiyoshi with a collar on indoors. Then he spotted a diamond and platinum engagement ring clipped to the collar, and as he turned around, Dr. Yoon was already on one knee. The couple wed on April 12 at the Ace Hotel Brooklyn. Dr. David Lin, Dr. Yoon's close friend from medical school who received a one-day ordination from the New York City Marriage Bureau, officiated before 134 guests. The celebration centered around a reimagined Korean paebaek, a traditional post-wedding ceremony typically reserved for family. 'We queered the format,' Dr. Yoon said. 'We wore custom hanboks in nontraditional colors and invited our guests to participate.' Dr. Doolan's close friends, including two Korean friends, helped reset cushions and present symbolic elements, creating a bridge between cultural preservation and chosen family. The couple also honored the Korean chestnut and jujube tossing tradition, symbolizing future fertility. 'Both our parents threw them at once, and we caught all of them,' Dr. Yoon said. 'We're having 17 children, supposedly.' Later that evening, a choreographed Bollywood-style dance took place on the dance floor. The newlyweds performed alongside Dr. Doolan's former Northwestern dance team, Anubhav, where he was a co-captain of the dance team for two years. 'It was a room full of love,' Dr. Yoon said. 'Our guests told us it was the most emotional and joyful wedding they'd ever been to. I have to give Yuri so much credit for that — he made it magic.' Dr. Doolan added, 'I just can't say more about how affirming it was for my identity as a Korean American, for myself as a queer Korean man, for my relationship with my mom, with Jesse and his parents. It really felt like we were being accepted fully and completely for who we were — gay, Korean American — and that made the wedding so special.'
