Recipes for a Springtime Odyssey

Issue: April 30, 1999

April 30, 1999 Recipes for a Springtime Odyssey Mediterranean cuisine and classical motifs warm up a formal dinner By Rebecca Knapp Adams A Greek culinary myth has finally been debunked. Estiatorio Milos, an upscale Greek restaurant specializing in grilled fish, arrived in midtown Manhattan in the summer of 1997 and taught jaded urbanites a thing or two about simple, fresh, hard-sought ingredients.

For the full article, check out the new issue of Wine Spectator, on newsstands April 30, 1999.

To continue reading this page, become a member today!

Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!

Already a member?

  |  Forgot Password?

By clicking "Log In" you agree to the Terms and Conditions of


= members only

Keep me logged in      Forgot Password?

Job Opportunities

Passionate about wine? seeks a highly motivated digital journalist for an assistant editor position in its New York editorial department.

Email Newsletters

Sips & Tips | Wine & Healthy Living
Video Theater | Collecting & Auctions
New! Ratings Flash

» View samples
» Or sign up now!
» Manage my newsletter preferences


The marketplace for all your wine needs, including:

Wine Storage | Wine Clubs
Dining & Travel | Wine Auctions
Wine Shops | Wine Accessories