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.
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