Photo credit: chicago.eater.com
Christina Tosi, the visionary behind Milk Bar, is set to expand her culinary presence by opening the brand’s first Midwest location, featuring Chicago-style Hot Dog Bombs. This new venue, in collaboration with Boka Restaurant Group, will launch on Saturday, February 8, at the Hoxton Chicago Hotel located in the vibrant West Loop neighborhood.
As curious locals wander past the hotel and spot Milk Bar’s iconic pink neon sign, Tosi is both hopeful and anxious, wondering if the Chicago crowd will turn out in droves. The city has a reputation for its food culture, which includes a fondness for queueing at popular eateries, much like the recent success of New York favorites such as Prince Street Pizza and Levain Bakery. Nonetheless, Tosi admits to feeling first-day nerves as this marks the first new Milk Bar opening in half a decade: “We have all these ideas about how it might go, but you also just don’t know until you open the door,” she shares.
Sporting custom Milk Bar Converse Chuck Taylors, Tosi, originally from Berea, Ohio, envisioned bringing her iconic nostalgic cookies and cakes to the Midwest long before the pandemic struck. She nearly secured a lease prior to that disruption and has since embraced the changes in her life, including becoming a mother to two young children alongside her husband, Will Guidara. Their connection with Boka Restaurant Group’s co-founder Kevin Boehm paved the way for this exciting collaboration.
Milk Bar has a knack for evoking nostalgia, especially among New Yorkers navigating the city’s frenetic lifestyle. Tosi’s sweet offerings, such as Cereal Milk soft-serve ice cream and Bagel Bombs, allow customers to reconnect with fond childhood memories. The Midwest, which Tosi hails from, is steeped in its own nostalgia, marked by iconic American flavors and quirky treats. While many of Milk Bar’s products are visually striking and highly shareable on social media, Tosi emphasizes the understated charm of the Corn Cookie, often overlooked amid the more colorful fare. Despite frequent queries about its potential removal from the menu, she remains a staunch advocate for it.
“There are no rainbow sprinkles, no potato chips in it,” she explains. “But if you’re a Midwesterner, you’re craving corn—it’s almost like a food group here.”
Tosi suggests a creative twist: griddling two Corn Cookies with extra sharp cheddar for a unique grilled cheese experience that requires no extra butter due to the cookies’ inherent richness.
The new Hot Dog Bomb features Vienna Beef hot dogs, boasting a lighter texture than the traditional Milk Bar Bagel Bombs. Tosi reminisced about her research session over Labor Day at her Nashville home, where she prepared authentic Chicago-style hot dog ingredients. While Milk Bar is known for its sweet treats, Tosi envisions it as a welcoming stop for morning commuters or those enjoying a night out at the Hoxton’s Lazy Bird bar.
Some locals may question whether Milk Bar’s timing is optimal, considering Chicago’s rich bakery landscape, filled with local talent. Tosi admits she has observed competitors drawing inspiration from Milk Bar’s signature offerings, but she remains unfazed, viewing it as a form of flattery.
“If someone wants to come in and be highly influenced and highly inspired, that’s okay,” Tosi states confidently. “We know why the Compost Cookie is what it is, and we have to trust that we’ll execute it at our level because we’re the only ones who can.”
Milk Bar has previously operated in Chicago through ghost kitchens, accessible for delivery. However, Tosi anticipates that customers will appreciate the added benefits of the new location, including outdoor seating and exclusive menu items like a cookie inspired by Portillo’s chocolate cake. This provides a unique experience, allowing parents to create memorable outings with their children, especially amidst social media buzz surrounding the bakery.
In a lighthearted moment, Tosi contemplates the culinary potential of giardiniera and whether it could serve a similar role to chili crisp when paired with ice cream. She engages her Midwestern roots by recalling her mother’s nostalgic pot roast recipe that utilizes condensed tomato soup and either cranberry or grape jelly, showcasing her appreciation for hearty, unapologetic comfort food.
“It’s guttural and delicious, and true—something that’s not typically found on menus elsewhere in the country,” Tosi reflects, emphasizing her desire to celebrate local flavors.
Milk Bar, located inside the Hoxton Chicago at 200 N. Green Street, opens its doors on Saturday, February 8.
Source
chicago.eater.com