Menus:
|
Address:
323 3rd Ave
Manhattan, NY 10010
Cross Street: 24th St
Phone: 212.683.3035
|
Features:
  
Delivery/House Calls: No
Indoor Seating: Yes
Opening Date: 04/10/2008
|
Hours of Operation:
12:00 PM - 03:00 PM (Mon)
05:00 PM - 12:00 AM (Mon)
12:00 PM - 03:00 PM (Tue)
05:00 PM - 12:00 AM (Tue)
12:00 PM - 03:00 PM (Wed)
05:00 PM - 12:00 AM (Wed)
12:00 PM - 03:00 PM (Thu)
05:00 PM - 12:00 AM (Thu)
12:00 PM - 03:00 PM (Fri)
05:00 PM - 12:00 AM (Fri)
12:00 PM - 03:00 PM (Sat)
05:00 PM - 12:00 AM (Sat)
12:00 PM - 03:00 PM (Sun)
05:00 PM - 12:00 AM (Sun)
|
|
| About Bar Milano: |
Overview
Jason Denton (of ’ino, Lupa, and ’inoteca) and his brother and ’inoteca partner Joe make their own foray into Northern Italian fine dining.
Ideal Meal
Patata imbottita, veal chop alla milanese, panettone crostata.
Reservations
Recommended - Make reservations online
Note
The Northern Italian wines are excellent. And so is that lethal, absinthe-laced cocktail, the Corpse Reviver No. 2.
Features
Bar Scene, Brunch - Weekend, Business Meetings, Hot Spot, Notable Chef |
| Press Reviews: |
 New York Magazine, Robin Raisfeld and Rob Patronite
Jason Denton (of ’ino, Lupa, and ’inoteca) and his brother and ’inoteca partner Joe amp up their culinary ambitions at Bar Milano, their marble-walled, suavely upholstered foray into Northern Italian fine dining. A few telltale signs they’ve left the rustic enoteca world behind them: A proprietary line of glassware designed and blown in Poland, all the better for serving mixologist-partner Tony Abou-Ganim’s $13 cocktails; a designated pastry chef who’s not only baking the contents of the bread basket but making his own bread crumbs—plus elevated riffs on classic sweets like sesame cookies and Neapolitan ice cream; and a pair of co-chef-partners, Steve Connaughton (Lupa) and Eric Kleinman (’inoteca), who’ve collaborated on refined fare like tonno vitello (pictured), an artful composition of grilled tuna, veal sweetbreads, and cannellini beans.
New York Magazine, Adam Platt
In a business filled with random, elliptically named establishments (Ago, Elettaria, and Olana, to cite just a few), Bar Milano is one restaurant that looks almost exactly like its name sounds. Step inside the sleek two-room space, which opened in an innocuous gray building on lower Third Avenue, and you might actually think you’re in one of the more stylish precincts of Milan. Or if not Milan, exactly, then a well-imagined facsimile of the kind of casually elegant, darkly fashionable place—part upscale coffee bar, part first-class Alitalia dining lounge—found in many world capitals and frequented by Kate Moss groupies and crowds of pencil-thin gentlemen in Brioni suits. The café tables are set with packets of sugar like the ones you find in Italy. The bar serves shots of amaretto and grappa late into the night, and cups of espresso and macchiato in the morning. And if you wish to linger for a while over your coffee, you can even enjoy an egg-white frittata for breakfast. This slick setup is the work of the young restaurateur Jason Denton and his brother, Joe, who have been operating successful, small-scale Italian joints in the city for several years now. The Dentons, who grew up in Twin Falls, Idaho, dreaming, presumably, of all the delicious foods they couldn’t eat, are responsible for New York’s toasted-panini craze (at ’ino) and were among the first restaurant pioneers to stake a claim on the Lower East Side (at ’inoteca). Bar Milano is their most ambitious, and conspicuously upscale, venture to date. To ensure success, they’ve recruited not one but two co-chefs (Steve Connaughton and Eric Kleinman, from Lupa and ’inoteca, respectively) and scoured Milan and the surrounding region for all sorts of stylistic touches. The wine display case is trimmed with dark wood and stocked with an impressive selection of boutique amarones and Barolos (there are over 400 bottles, all from Northern Italy), and the walls behind the bar and in the dining room are covered in panels of polished marble cut from quarries in Emilia-Romagna. Is tonno e vitello, a dish of tuna and veal breast, a good substitute for a competent pasta Bolognese? Traditionalists may not think so, but I do. In fact, if you avoid the pastas almost entirely, it’s possible to have a sophisticated, even semi-Italian meal at Bar Milano. My generous portion of "carpaccio"—scallops with a helping of sea urchin—was flavored with a little too much lemon, but my friend the Octopus Snob gave his benediction to the tender polpo alla griglia, served with chopped bulbs of radicchio. This seems to be rabbit season at the trendier new Italian restaurants around town, and the very good rabbit terrine here is cut in thick, jellied slabs and mixed with a rustic combination of carrots, liver, and artichoke hearts. There are very nice fried oysters too (served with tasty little cabbage rolls stuffed with farro) and an excellent nouveau-Italian egg-roll creation called patata imbottita, which is made with a skin of shaved, crisp-fried potatoes filled with egg yolk and served with a creamy, hollandaise-like fonduta and a spoonful of caviar.
|
|
Subways:
1.   1091 ft
23 St & Park Ave
2.   1412 ft
28 St & Park Ave
3.    1979 ft
23rd St & Broadway
Parking Lots & Garages:
1. Champion 1415 ft
400 Park Ave S
(Park Ave S & 28th St)
2. Icon 1746 ft
41 E 21st St
(Park Ave S & Broadway)
3. Champion 1791 ft
34-36 E 21st St
(Park & Bway)
4. Champion 2219 ft
10 E 29th St
(Madison & 5th Ave)
5. Champion 2297 ft
101 E 16th St
(Park Ave S & Irving Pl)
6. MPG 2403 ft
25 W 25th St
(Bway & 6th)
|
