Recipes for a Springtime Odyssey

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for the April 30, 1999 issue

See Also
Dry-Aged Beef: Try a Little Tenderness
Syrah Arrives in California
Grenache, Mourvèdre and More
Syrah = Shiraz = Petite Sirah?
Names to Look For
Chardonnay Preview
In Sonoma, A New Landmark
A Quiet Trendsetter Makes Chardonnay
Son of Spago
Madeira

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.

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