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MARIANI’S Virtual
Gourmet March 15, 2026
NEWSLETTER Founded in 1996 ARCHIVE ![]() Stan Laurel and Oliver Hardy
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THIS WEEK MILAN POST-OLYMPICS, Part One By John Mariani NEW YORK CORNER DELOS GREEK RESTAURANT By John Mariani THE BISON CHAPTER FOURTEEN By John Mariani ![]() AN ANNOUNCEMENT: There will be no issue of MARIANI'S VIRTUAL GOURMET next week (March 29) because Mariani will be in Portugal traveling and dining for his readers' pleasure, ❖❖❖ MILAN POST-OLYMPICS Part One By John Mariani ![]() Galleria Vittorio Emanuele in Milan
Now that the 2026 Winter Olympics have
ended, their host city of Milan has returned
to its normal dignified pace, just in time for
spring, when temperatures are cool and the
warm sun reflects off the city’s grandeur.
One of the
grandest of the historic hotels in Milan is the
legendary
At the much newer and very
fine Park Hyatt Milan (Via Tommaso Grossi 1)
near the Financial District, Pillico 3
Milano opened in 2022 with a new chef,
Milan-born Guido Paternollo, who has worked
with French masters Alain Ducasse and Yannick
Alleno. Formerly a shadowy place, it has been
redone by architect Flaviano Capriotti and, in
tones of yellow, brown and green, it is now
brighter and more convivial. There is a
seven-course €160 dinner that goes by the
seasons: right now that means foie gras and
scallops lately cooked with black truffles and
basil; red mullet with celery and a sauce of
Nebbiolo wine; and wagyu beef with smoked eel
and crispy rice. The Palazzo Parigi (Corso di Porta Nuova, 1)
in the fashion district is in an elegantly
appointed 16th
❖❖❖ NEW YORK CORNER Delos Greek Restaurant
102 W
47th Street
212-931-4747
By John Mariani ![]() No one knows
why Greek immigrants became so involved and
identified with the American diner, which
never existed in Greece, but at one time they
were the only place to find certain dishes
that became part of the menus Greek
entrepreneurs expanded on in full-scale
restaurants. Those menus pretty much stuck to
the standards––dolmades, spanakopita,
moussaka and baklava––until the
opening 20 years ago, first in Montréal, then
in New York, of Estiatorio Milo, which shifted
the paradigm towards Mediterranean seafood set
on ice in full view of the guest.
For starters, it is big,
spacious and very beautiful, with convivial soft
lighting, arched plaster walls derived from
Cycladic forms accented with sea blue
banquettes, a wall of wine and a canny use of
soft surfaces and ceiling slats that sop up the
noise to allow for normal conversation at the
tables.
Delos, named after the Aegean island, is the
labor of love by Stathis Antonakopoulos, who
also runs the Carnegie Diner & Café next
door. Executive Chef Giannis Parikos has a long
resume at leading restaurants in Europe,
including Hytra and
Varoulko Seaside in Athens. The
impressive wine program by Despoina
Karapostolaki is rich in modern Greek labels,
with 99
options under $99.
There
are two raw fish dishes, sea bream ceviche with
lime and coriander and sea bass carpaccio with
seaweed and chili.
Garides saganaki
had wonderful flavors of plump shrimp in fresh
tomato sauce with feta cheese and a dash of
oregano and orzo.
Grilled octopus with a mint vinaigrette was
nicely seasoned but, at least on the night I
visited, disappointing chewy.
A very
large lavráki (the ubiquitous branzino)
was deftly de-boned tableside with an abundance
of sweet, moist flesh glossed with olive oil and
lemon and horta mixed greens on the
side (below). I was disappointed that
this
Desserts include baklava, kataifi,
custardy galaktoboureko and a moist
chocolate cake.
I must speak of the
service at Delos, which is a paragon of what it
should be everywhere: The greeting is warm, the
seating is smooth, the thank-you’s many and the
waiters know the food well. I am, therefore,
happy that Delos brings such a fresh
Mediterranean breeze to midtown with such a high
degree of hospitality, which in Greek––philoxenia––translates
as “love of strangers,” which is considered one
of the hallmarks of its ancient culture. Open for lunch and
dinner daily. ❖❖❖
THE BISON By John Mariani ![]()
Donald Trump, Melania Knauss,
Jeffrey Epstein and Ghislaine
Maxwell
CHAPTER
FOURTEEN
The ninety-minute
drive down I-95 to Calle Ocho gave Katie
and David time to plan for their interview
with Sanchez. Katie
was wearing a pale blue sleeveless blouse
and navy blue slacks. David was in chino
shorts and a
green polo shirt.
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“Food does
what art has done at its very best — it bypasses
reason and speaks directly to the senses. A dish can
hold memory, emotion and identity within it as well.
Like art, food bypasses rational thought and
communicates through the senses making a universal
language through emotion and memory. Gastronomy
belongs in the same conversation as art.”––The Danish culture
minister, Jacob Engel-Schmidt, addressed the
country’s top chefs at the restaurant last month. ❖❖❖ Any of John Mariani's books below may be ordered from amazon.com. The Hound in Heaven
(21st Century Lion Books) is a novella, and
for anyone who loves dogs, Christmas, romance,
inspiration, even the supernatural, I hope you'll find
this to be a treasured favorite. The story
concerns how, after a New England teacher, his wife and
their two daughters adopt a stray puppy found in their
barn in northern Maine, their lives seem full of promise.
But when tragedy strikes, their wonderful dog Lazarus and
the spirit of Christmas are the only things that may bring
his master back from the edge of despair. WATCH THE VIDEO! “What a huge surprise turn this story took! I was completely stunned! I truly enjoyed this book and its message.” – Actress Ali MacGraw “He had me at Page One. The amount of heart, human insight, soul searching, and deft literary strength that John Mariani pours into this airtight novella is vertigo-inducing. Perhaps ‘wow’ would be the best comment.” – James Dalessandro, author of Bohemian Heart and 1906. “John Mariani’s Hound in Heaven starts with a well-painted portrayal of an American family, along with the requisite dog. A surprise event flips the action of the novel and captures us for a voyage leading to a hopeful and heart-warming message. A page turning, one sitting read, it’s the perfect antidote for the winter and promotion of holiday celebration.” – Ann Pearlman, author of The Christmas Cookie Club and A Gift for my Sister. “John Mariani’s concise, achingly beautiful novella pulls a literary rabbit out of a hat – a mash-up of the cosmic and the intimate, the tragic and the heart-warming – a Christmas tale for all ages, and all faiths. Read it to your children, read it to yourself… but read it. Early and often. Highly recommended.” – Jay Bonansinga, New York Times bestselling author of Pinkerton’s War, The Sinking of The Eastland, and The Walking Dead: The Road To Woodbury. “Amazing things happen when you open your heart to an animal. The Hound in Heaven delivers a powerful story of healing that is forged in the spiritual relationship between a man and his best friend. The book brings a message of hope that can enrich our images of family, love, and loss.” – Dr. Barbara Royal, author of The Royal Treatment. ❖❖❖
MARIANI'S VIRTUAL GOURMET
NEWSLETTER is published weekly. Publisher: John Mariani. Editor: Walter Bagley. Contributing Writers: Christopher
Mariani, Misha Mariani, John A. Curtas, Gerry Dawes, Geoff Kalish.
Contributing
Photographer: Galina Dargery. Technical
Advisor: Gerry
McLoughlin. If you wish to subscribe to this
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