Food & Drink
This article is from the archive of The New York Sun before the launch of its new website in 2022. The Sun has neither altered nor updated such articles but will seek to correct any errors, mis-categorizations or other problems introduced during transfer.
CHIC CHEFS
StarChefs magazine presents the tasting event “Rising Chefs Revue,” with culinary contributions from Wylie Dufresne, Jonathan Benno, Shea Gallante, and other chefs. Tonight, 6 p.m. VIP reception, 7-9 p.m. event, Flatiron Studio, 33 W. 19th St., between Fifth and Sixth avenues, $100 in advance, $125 at the door, $125 VIP tickets. Please go to www.starchefs.com/risingstars for ticket information.
EASTER FEAST
Estiatorio Milos restaurant celebrates Greek Orthodox Easter with a six-hour lamb roast to break the 48-day Lenten meat fast. The 17 lambs roast on spits outside the restaurant beginning at 6 p.m. They are finished at midnight, paraded through the candlelit dining room, and served with a late-night feast that also includes red eggs, Mageiritsa soup, braided Easter bread, roasted potatoes, and several Greek desserts. Saturday, midnight, 125 W. 55th St., between Sixth and Seventh avenues, 212-245-7400, $85 Saturday night three-course meal, $35 on Sunday a la carte.
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