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Bar Milano

323 Third Ave. (212) 683-3035.Seats: 60.Cuisine: northern Italian.Specialties: rabbit terrine cooked with artichokes and carrots served with mustard seed vinaigrette and mustard greens; eggless pasta with cuttlefish and razor clams; seared tuna with veal breast and artichokes; veal chop slightly pounded with breadcrumbs on one side and served with mushrooms.Main courses: $20-$43.Co-chefs: Steve Connaughton and Eric

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