{"id":38825,"date":"2023-03-15T11:28:45","date_gmt":"2023-03-15T17:28:45","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=38825"},"modified":"2026-04-05T11:52:50","modified_gmt":"2026-04-05T17:52:50","slug":"millys-restaurant-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=38825","title":{"rendered":"Milly’s Restaurant – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Milly’s on Jefferson in the Journal Center<\/figcaption><\/figure>\n

Until rather recently, if there was a wide diversity of opinion about Albuquerque\u2019s restaurant scene, it wasn\u2019t widely shared. Albuquerque\u2019s two daily periodicals, the Albuquerque Journal <\/a><\/strong>and the Albuquerque Tribune as well as a number of alternative publications published weekly restaurant reviews, but opinions and observations expressed therein were rather one-sided. It wasn\u2019t until about 2008 that crowd-sourced restaurant reviews really took off in the Duke City. Published in such online mediums as TripAdvisor <\/a><\/strong>(founded in 2000), Yelp <\/a><\/strong>(launched in 2004) and Urbanspoon <\/a><\/strong>(debuted in 2006), crowd-sourced review venues gave everyone an opportunity to become a \u201ccritic.\u201d More than ever before \u201cJoe and Jane Diner\u201d had license to express rather colorful (sometimes bordering on libel) versions of their truth.<\/span><\/p>\n

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Your Invitation to a Good Breakfast and Lunch<\/figcaption><\/figure>\n

One of the predictable outcomes of this open, honest and direct culture became the wide swath of differing opinions. This illustrated how different people can have distinctly different perceptions\u2014each a snapshot of time–of their experience at a restaurant. Reviews for some restaurants run the gamut with some reviewers extolling every aspect of their visit as \u201cfabulous<\/em>\u201d while others lambaste every facet of their experience. It\u2019s almost as if two different restaurants are being reviewed. The differences are sometimes so very pronounced that readers might be wise to recall the traditional story from India six blind men and an elephant. Haven’t heard it? It goes something like this:<\/span><\/p>\n

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Milly’s Just Before the Late Breakfast Rush<\/figcaption><\/figure>\n

Six blind men were asked to determine what an elephant looked like by feeling different parts of the elephant’s body. The blind man who feels a leg says the elephant is like a pillar; the one who feels the tail says the elephant is like a rope; the one who feels the trunk says the elephant is like a tree branch; the one who feels the ear says the elephant is like a hand fan; the one who feels the belly says the elephant is like a wall; and the one who feels the tusk says the elephant is like a solid pipe. A king explains to them: All of you are right. The reason every one of you is telling it differently is because each one of you touched the different part of the elephant. So, actually the elephant has all the features you mentioned. <\/span><\/p>\n

The analogy here is that six different visitors to the same restaurant might–depending on the date and time of their visit, which chef prepared the meal, what dishes were ordered, how attentive the wait staff was, and numerous other factors\u2014have a different experience than other guests, making their perceptions their truth. Before joining the Albuquerque Journal’s stellar columnist Elaine Briseno <\/a><\/strong>at Milly\u2019s Restaurant in the Journal Center area, I consulted Yelp to read what others had to say. Despite one one-star rating (based largely on faulty air conditioning on the date of the visit) by one reviewer, Milly\u2019s averaged a four-star rating over 21 reviews.<\/span><\/p>\n

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Bowl of green chile stew<\/figcaption><\/figure>\n

Elaine and I shared a laugh over one five-star review which indicated \u201cGordon Ramsey would have an issue with Milly’s mostly because the clientele is mostly elderly folks. It is obviously not a “hip” go to restaurant for the younger crowd<\/em>.\u201d As we looked around, we espied a mostly young, energetic crowd of blue- and white-collar professionals with a small spattering of fifty-something executive types. Elaine, who frequents the restaurant, told me she\u2019d never seen a lunch crowd of \u201cmostly elderly folks<\/em>\u201d at Milly\u2019s. Hmmm, perhaps the reviewer is a youthful sprig who might perceive us (or at least me) as among the elderly. <\/span><\/p>\n

As for Milly\u2019s not being a \u201chip go-to restaurant for the younger crowd<\/em>,\u201d we might concede that at least in terms of ambiance, Milly\u2019s may not appeal to some Generation Zs (born from the mid-or-late 1990s to the 2010s). From a culinary perspective, however, it should appeal to anyone who enjoys good food at a reasonable price served by one of the friendliest, most attentive wait staffs in town. As a demographic cohort, Milly\u2019s itself is a \u201cMillennial,\u201d having been launched in 1983. The label it prefers is \u201ccommunity-style\u201d restaurant in that it appeals to people from all walks of like (and ostensibly all age ranges).<\/span><\/p>\n

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Ground beef enchiladas plate<\/figcaption><\/figure>\n

The first Milly\u2019s was established at 2100 Candelaria, N.E., with a location on Jefferson added later and a third currently in the planning stages. Milly\u2019s is the brainchild of George Daskalos, a restaurant impresario who also co-owns Los Cuates<\/a><\/strong>. The restaurant, named his mother Milly, specializes in New Mexican, American and Greek food with a breakfast and lunch menu sure to please even the most discerning diners. That menu includes a number of salads, sandwich specialties, burgers, pastries and so much more. The tinkling of spoons as they stir the aromatic house coffee is almost melodic.<\/span><\/p>\n

Elaine helped me navigate through the menu, pointing out the many dishes Milly\u2019s does well. As is often the case the first time I visit a restaurant (and especially when caught up in great conversation with a friend), our smiling server had to return to our table three times before I was ready to order. Fortunately Elaine was savvy enough to order a bowl of green chile stew<\/em><\/strong> for us to share. Even if I didn\u2019t like anything else, she was confident I\u2019d love the green chile stew. Though described on the menu as a \u201cseasonal\u201d dish, it\u2019s always on the menu according to our server. <\/span><\/p>\n

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Turkey Crisp with Fries<\/figcaption><\/figure>\n

21 January 2016<\/strong>: There would be a raucous outcry if Milly\u2019s ever removed it from the menu. Quite simply, it\u2019s among the very best green chile stew in town, a fragrant elixir redolent with perfectly roasted green chile of medium piquancy. The green chile stew is flecked with tiny red shards, the genesis of which we surmised is roasted red chile whose flavor profile is even sweeter and fruitier than that of green chile. Replete with bite-sized chunks of pork, this olfactory-arousing stew luxuriates in a large bowl it shares with potatoes Goldilocks would find \u201cjust perfect\u201d (not too soft, not too firm). Frankly \u201cjust perfect\u201d is an apt descriptor for the entire dish. <\/span><\/p>\n

21 January 2016<\/strong>: Though listed on the menu as \u201cMexican\u201d plates, several dishes are unmistakably New Mexican attitudinally (courtesy of New Mexico grown chile) and in the way they\u2019re prepared. Both Elaine and our delightful server highly endorsed the beef enchilada plate<\/em><\/strong> (including pinto beans and Spanish rice) with red chile. Available either rolled or stacked (my preference), the enchiladas are engorged with ground beef and topped with a blanked of molten Cheddar. The red chile is relatively mild in its piquancy, but has a rich flavor that isn\u2019t adulterated by cumin, Mexican oregano or other seasonings which tend to add astringent properties to chile. The beans are a poster child for how beans should be prepared while the Spanish rice is better than most. A pleasant addition to the plate are a number of crisp tostada chips formidable enough to scoop up the other components of the plate.<\/span><\/p>\n

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Gyros with Fries<\/figcaption><\/figure>\n

21 January 2016<\/strong>: Over the years Milly\u2019s has cemented its reputation as a source of sumptuous sandwiches, offering some fifteen specialty sandwiches. Elaine\u2019s favorite is the Turkey Crisp<\/em><\/strong> (turkey, Jack cheese, bacon, chile, avocado, sprouts, lettuce and tomato on your choice of bread), a towering creation served with your choice of potato salad, fries, chips, coleslaw or for a pittance more, cottage cheese, fresh fruit, a cup of soup or a small salad. The recommended bread for this sandwich is rye. Great choice! The lightly toasted rye is an excellent canvas for a textural and ingredient-laden masterpiece. What makes this sandwich \u201ccrispy\u201d is bacon and lots of it. The butteriness of the avocado and prominent roasted flavor of the green chile are a terrific foil for the moist roasted turkey. <\/span><\/p>\n

17 July 2018<\/strong>: In our continuing quest to uncover the best chicken fried steak in the Albuquerque metropolitan area, my friend Bruce “Sr. Plata” Silver and I have consumed a cavalcade of calories in the mouth-watering form of breaded cutlets drenched with gallons of gravy, queso or chile.\u00a0 Whether thick slabs or thin sheets, our chicken fried steak<\/strong><\/em> adventure has been almost as been delicious as it’s been filling.\u00a0 Solely from a flavor perspective, Milly’s rendition is as good as any, however, the actual size of the chicken fried steak doesn’t extend beyond the plate as Sr. Plata likes.\u00a0 That’s not to say the plate isn’t generous.\u00a0 After all, it includes two eggs, cream gravy, hash browns and toast (though Sr. Plata asked for beans instead).\u00a0 Still, he would gladly have exchanged everything else for more of the chicken fried steak, a lightly-breaded, golden-hued cutlet.\u00a0 Both the cream gravy and the green chile heighten the deliciousness of the chicken.<\/span><\/p>\n

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Breakfast Enchiladas<\/figcaption><\/figure>\n

17 July 2018<\/strong>: Milly’s has one of the best selections of omelets in the city with eight interesting options all served with hash browns or home fries and toast.\u00a0 For a pittance you can have your omelet topped with queso which would be a good option for all but the omelet I ordered, the Greek omelet<\/strong><\/em> (gyro meat, crumbled Feta, onions, tomatoes and bell peppers).\u00a0 Queso would undoubtedly clash with the melted feta and nothing should ever get in the way of feta.\u00a0 Queso, however, would have lent some much-needed moistness to this omelet.\u00a0 Yes, it was more than a bit on the dry side.\u00a0 Instead of toast, the Greek omelet comes with wedges of pita.\u00a0 The hash browns are browned to a crispy texture, just the way I like them.
\n<\/span><\/p>\n

14 March 2023<\/strong>: My Kim loves gyros, the tasty amalgam of lamb and beef expertly seasoned with distinct Mediterranean spices and carved right off a cone.\u00a0 Gyros<\/strong> <\/em>are a true Grecian delight!\u00a0\u00a0 Alas, if that rotating cone isn’t visible to diners, it’s likely the meat comes precooked and pre-sliced for “heat and serve” ease.\u00a0 A lot of non-Greek restaurants (even a certain Mexican restaurant in Albuquerque) serve precooked and pre-sliced gyros in that manner.\u00a0 The difference between meats being sliced off the cone and the precooked and sliced meats can be significant, especially in terms of moistness and tenderness.\u00a0 Milly’s gyros has the flavor and texture that says “precooked and pre-sliced.”\u00a0 It’s not bad, but it’s not quite as good as getting the meat right off the cone.\u00a0 <\/span><\/p>\n

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Climb It or Eat It – a Huge Blueberry Muffin<\/figcaption><\/figure>\n

14 March 2023<\/strong>: “It just isn’t fair<\/em>,” my Kim reminded me “to order New Mexican food the day after visiting Mary & Tito’s<\/em>.”\u00a0 Frankly, it isn’t fair to any type of cuisine.\u00a0 Mary & Tito’s has that preternaturally wonderful, endorphin generating flavor that no other New Mexican restaurant can match.\u00a0 So, my enjoyment of Milly’s breakfast enchiladas<\/strong> <\/em>(two rolled cheese and diced bacon enchiladas topped with red or green chile and two eggs any style. Served with beans, hash browns, and a flour tortilla) wasn’t nearly as great had I not had Mary & Tito’s the previous day.\u00a0 Diced bacon makes a great enchilada ingredient and Milly’s kitchen knows how to prepare eggs over easy so that the unctuous yoke mixes wonderfully with the red and green chile.<\/span><\/p>\n

14 March 2023<\/strong>:\u00a0 Richie Cunningham (probably showing my age by referencing this 1970s comedy) may have found his thrill on Blueberry Hill.\u00a0 Diners who visit Milly’s will be thrilled at the size and deliciousness of the blueberry muffin<\/strong><\/em>.\u00a0 It’s so big you might find yourself asking if you should eat it or climb it.\u00a0\u00a0 Size aside, the muffin is replete with juicy blueberries at the peak of freshness.\u00a0 My Kim and I shared one and took one home for dinner.\u00a0 She likes hers slathered with butter while her hungry husband likes his immediately (it takes too long to butter a muffin).<\/span><\/p>\n

Despite diversity of opinion, savvy diners over the years have agreed that Milly\u2019s offers something for everyone, whether it be the \u201cyounger crowd\u201d or the \u201celderly folks\u201d like me. <\/span><\/p>\n

Milly’s Restaurant<\/strong>
\n7308 Jefferson, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 345-9200
\nWeb Site<\/a><\/strong> | Facebook Page<\/a><\/strong>
\nLATEST VISIT<\/strong>: 14 March 2023
\n1st VISIT<\/strong>: 21 January 2016
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Green Chile Stew, Enchilada Plate, Turkey Crisp, Greek Omelet, Chicken Fried Steak, Coffee, Blueberry Muffin, Breakfast Enchilada, Gyros<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Until rather recently, if there was a wide diversity of opinion about Albuquerque\u2019s restaurant scene, it wasn\u2019t widely shared. Albuquerque\u2019s two daily periodicals, the Albuquerque Journal and the Albuquerque Tribune as well as a number of alternative publications published weekly restaurant reviews, but opinions and observations expressed therein were rather one-sided. It wasn\u2019t until about 2008 that crowd-sourced restaurant reviews really took off in the Duke City. Published in such online mediums as TripAdvisor (founded in 2000), Yelp (launched in 2004) and Urbanspoon (debuted in 2006), crowd-sourced review venues gave everyone an opportunity to become a \u201ccritic.\u201d More than ever before \u201cJoe and Jane Diner\u201d had license to express rather colorful (sometimes bordering on libel) versions of their truth. One…<\/p>\n","protected":false},"author":1,"featured_media":63221,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,21,540,112,141,5631],"tags":[2795,1210,2796,838,776,2797,2794,1864,2791,2793,1149,1211,806,2792],"class_list":["post-38825","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-breakfast","category-new-mexican","category-new-mexico","category-very-good","tag-blueberry-muffin","tag-breakfast","tag-breakfast-enchiladas","tag-chicken-fried-steak","tag-delivery","tag-elaine-briseno","tag-greek-omelet","tag-green-chile-stew","tag-ground-beef-enchiladas-plate","tag-gyros-with-fries","tag-journal-center","tag-lunch","tag-take-out","tag-turkey-crisp"],"yoast_head":"\nMilly's Restaurant - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=38825\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Milly's Restaurant - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Until rather recently, if there was a wide diversity of opinion about Albuquerque\u2019s restaurant scene, it wasn\u2019t widely shared. 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