Don’t skip dessert at Scott Bryan’s new restaurant The Milling Room. The chef has just as deft a hand with chocolate cake and panna cotta as he does with pork chops and chicken. His panna cotta is my favorite to date seasoned with fresh vanilla and floating in a pool of tangy and bright passin fruit sauce with seeds for texture.
|THE MILLING ROOM|
|446 Columbus Avenue
(between 81st and 82nd Street),
Upper West Side