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Grazing Manhattan

Yesterday I left you after a long, lazy morning gallery hopping.

Well, let me tell you… all of that looking at paintings, strolling around sculptures and gazing into history business is hungry work.

So we headed off in search of lunch. (We had intended to eat at The Neue Galerie but it was packed and I loathe queuing.)

We went to Milo’s, a Greek restaurant all bathed in billowing white silk, with brisk Greek waiters and the most impressive seafood spread you’ll find.

When you sit down the waiters bustle around you pouring olive oil & snipping fresh herbs for your bread.

Toasted, thick cut, home-made bread.

Milo’s do a brilliant lunch menu. 3 courses for $25 (or a little extra if you choose the fancy dishes).

We both started with charcoal grilled octopus and capers.

Followed by lobster, tomato & garlic spaghetti for me.

And the tuna burger for him.

Yes, that is tomato on my chin. BUT NOT ON MY DRESS!

We polished it all off with strawberry sorbet and fruit.

After lunch jet lag may have gotten the better of me, so I headed home for a snooze.

Which meant a drive through Times Square (which is as close as I ever need to get to Times Square).

By the time I resurfaced the sun was setting.

I took a few snaps from the window.

Opened it up to get a better shot and was literally blown backwards by a gust of icy air.

The wind howled through Yudren’s apartment and I wrestled the glass closed again.

Climbed back into bed for a moment, just to warm up, and fell right back to sleep again.

When I woke up PJ was buzzing and shouting that it was dinner time!

I bounced out of bed, pulled a dress over my head, put a coat on and hopped down the corridor while struggling into a pair of tights. Shoes in my hand and handbag around my neck I dived into the car and we headed off to ABC Kitchen.

After a couple of cocktails we were led to our table.

The restaurant was loud and busy. They specialise in organic, sustainable, farm-to-table fare. Everything is ethically sourced and the back of the menu proudly proclaims where each ingredient grew up.

We started with goats cheese and squash on toast.

Shaved raw fluke (a type of fish), crushed olives, lemon and chilies.

Light, fresh, salty and clean tasting with a richness that comes with really great olive oil.

Nantucket Bay scallop carpaccio with salt & lemon.

The best scallops I’ve ever tasted, and I am a scallop addict.

 

 

Next up we had pretzel dusted calamari, marinara and mustard aioli.

Vegetables.

Roasted pear salad, apples, mammuth cheese and pecan vinaigrette

Followed by crispy pork confit, braised turnips & smoked bacon marmalade and fried organic chicken, swiss chard and hot sauce butter… which I don’t have photos of because I’m a bad little blogger who enjoyed supper so much she forgot all about her camera!

Let me off, just this once, guv’na?

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