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Posted Oct 25, 2017
New York, NY

NYC holds a special place in the culinary trajectory of my life. I absolutely love it. The city inspires me and “pumps me up.” These feelings are mutual for thousands of people, I know. But NYC is one of the first places I ever went that showed me the hustle and bustle of the food and wine biz (coming from Wisconsin). I’m not sure if “showed” is the best word. The Big Apple kind of throws things at you.

A photo I took in high school of the scene at Milos.

You can find some of the best food in the world in NYC. Arguably some of the best Italian food. The talent and diversity is incredible.

 

This past Labor day I went with my boyfriend and family. Yes, we planned the trip around spectating the U.S. Open on Saturday, but restaurant reservations were a priority.

 

On Sunday after a bit of shopping in SoHo we stumbled upon a garage, with live jazz music wafting out into the street. The atmosphere caught our attention, and we nestled up to the bar for a Spritz as the music enlightened our New York afternoon.

On Saturday night, after Rafa took the win, we headed for our reservation at Milos.

Another shot from my high school days of the copper ice bath.

I remember taking photos of this restaurant when I came to NYC in high school.  This spot sparked my infatuation with the food and wine world. The airy atmosphere and greenery of the interior makes you feel as if you are transported to the Aegean coastline. It’s a well-lit, buzzy scene with the best Mediterranean food. By “best” I mean freshest.

 

Their fish offerings change daily, and there is usually a giant ice bath on the ground floor where you can go to select your catch. The ground floor was under renovation this time, so when I asked my waiter, “How do we select our fish,” he took be back through the kitchen to their fridge.

After choosing the Sea Bass, I immediately got to work on the wine ordering us a White Burgundy. It’s important you read your crowd 😉

 

Below is our dinner for the night.

To Start: Trio of Hummus with Pita

 

Next: Stuffed Zucchini Flowers

 

Third Course: Zucchini Chips with a Tzatziki Sauce. This is a must-order every time I go!

Fish: I selected a Sea Bass! It was salt crusted, and they fillet it at the table for you.

Salad: Greek Salad: tomato, green bell pepper, olives, cucumber, red onion, feta. It’s dishes like this that excited me about food. The simplest, freshest ingredients make all the difference.  


Dessert: Flowerless Chocolate Cake and Fruit 

The next time you find yourself in the mood for some seafood in NYC, definitely check out Milos. And for your next NYC adventure, be sure to contact me for some tips on eating and drinking in the city!

 

Cheers From Your Pocket Somm! – Arden

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