By Kelly Dobkin
October 31, 2014
After recently parting ways with the Little Italy restaurant he helped open, Bacchanal, chef Scott Bryan (formerly of Veritas and Apiary) has landed at new UWS eatery, The Milling Room. The new rustic neighborhood spot features elevated yet casual fare like hamachi tartar, wild mushroom risotto, and a grilled Berkshire pork chop as well as dishes prepared inside a wood-burning oven. On the cocktail front, expect updated takes on classics like the Casino: Hayman’s Old Tom Gin, Luxardo Maraschino Liqueur, lemon juice and orange bitters and the Chicago Fizz, a twist on a Dark and Stormy: Sailor Jerry Rum, Noval Tawny Port, lemon and egg white.