The Milling Room’s refreshing space is a discovery even for veteran Upper West Side Manhattanites. There’s no indication from the establishment’s street view—which only reveals their inviting bar—that a huge, inspiring restaurant space with high ceilings capped by a glass atrium awaits. The rustic, industrial brick is counterweighed by recycled wood and cast iron trimmings. I’ll get to the dazzling food in a bit. The history of this lofty space is equally amazing, as it transitioned from a hotel lobby bar hangout for “high-end” 1930s gangsters into an asylum for the mentally ill during the 1940s through the 1960s. It later became a food court. Then, after a few restaurant incarnations, it established itself as this trusted local retreat.
Olden and classic blues play while old-school 1930s cocktails (that won’t break the bank) accompany supreme appetizer stylings of Hamache Tartar and Roast Beet Salad. I settled in with a Casino, a classic concoction (Hayman’s Old Tom gin, Luxardo maraschino liqueur, lemon, orange bitters) that has multihued notes which make you ponder New York’s oft-glamorized mobster era. A disused fireplace mantle is one more bit of history inside this bygone but revitalized gem.
The American-style cuisine is prepared by veteran Chef Scott Bryan. Bryan, who was heralded by Antony Bourdain in Kitchen Confidential as one of New York’s top chefs, turned me into a fan of Long Island Duck Breast via its preparation in parsnip puree, shaved brussel sprouts, and brandy jus. Bryan’s take on Skate (crisped with couscous, capers, tomato, and verjus) elevates this fish in the ray family to new heights.
This spacious getaway that melds tavern, historic site, and memorable cuisine—while transporting NYC’s aggravation eons away—won’t disappoint.
The Milling Room, 446 Columbus Ave, NYC, 212.595.0380