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Enjoy Seasonal, Locally-Sourced American Cuisine In A Skylit Dining Room At The Milling Room

Headed by Executive Chef Phillip Kirschen-Clark, The Milling Room is an unforgettable, farm-to-table restaurant in the heart of the Upper West Side.

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Since opening its doors in November 2014, The Milling Room has delighted its diners with innovative dishes prepared with fresh, locally-sourced ingredients that they can enjoy in spacious, glass-roofed dining room.
Alfonso Merchand

Since opening its doors in November 2014, The Milling Room has delighted its diners with innovative dishes prepared with fresh, locally-sourced ingredients that they can enjoy in spacious, glass-roofed dining room.

Sugar Snap Pea Salad

A special on the menu, the Sugar Snap Pea Salad is a beautiful and colorful ensemble of fresh, seasonal ingredients like strawberries, sugar snap pea, pear, almonds, vanilla granola, pickled onion, and sheep milk feta, all tossed in mustard vinaigrette.

A special on the menu, the Sugar Snap Pea Salad is a beautiful and colorful ensemble of fresh, seasonal ingredients like strawberries, sugar snap pea, pear, almonds, vanilla granola, pickled onion, and sheep milk feta, all tossed in mustard vinaigrette.

Bay Scallops

Over a bed of creamy polenta are pieces of chewy bay scallops with peas and drizzled with spicy XO sauce that includes Chinese sausages.

Over a bed of creamy polenta are pieces of chewy bay scallops with peas and drizzled with spicy XO sauce that includes Chinese sausages.

Herbed Dumplings

Fluffy, cloud-like Parisian gnocchi is prepared in rich, creamy sauce of gruyere and mandarin pieces, and topped with tarragon with chunks of lobster meat.

Fluffy, cloud-like Parisian gnocchi is prepared in rich, creamy sauce of gruyere and mandarin pieces, and topped with tarragon with chunks of lobster meat.

Grilled Berkshire Porkchop

Perfectly grilled Berkshire porkchop and rib is complemented by sweet and tart rhubarb compote, and served over a bed of grilled escarole and a side of wild mushrooms.

Perfectly grilled Berkshire porkchop and rib is complemented by sweet and tart rhubarb compote, and served over a bed of grilled escarole and a side of wild mushrooms.

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