LESS IS MORE: At Milos, the menu focuses on simply prepared seafood. REBUILT: Michael Psilakis does deconstructed Greek. SUN-SOAKED: The bright, airy interior at Zaytinya is a perfect backdrop for the Mediterranean-style menu, featuring Avgotaraho (cured grey mullet roe), below, and mushrooms Avgolemono, 2nd below. FRESH, CLEAN, FUN: Sea urchin with buratta, caviar and fava bean puree (above) is a typical starter for Michael Psilakis. SAMPLER: At Kyma, ...
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