Crispy Fish Milanese with Cucumber Ceviche Shines at Atla
We love all-day dining here at Plate (so much that we did a whole issue about it), so it's no surprise that most of our editorial team has been to Atla, Enrique Olvera and Daniela Soto-Innes' Mexican café in New York. While there are many reasons to go—the arctic char tostada, the horchata, the chill daytime vibe—an order of the fish milanese might be the best. Buttermilk and panko enrobe the sole, which is fried to a delicate crispness and served alongside cucumber ceviche made with lime, cilantro and chilies. Warm tortillas come alongside so you can fill them with the fish and ceviche to make tacos and finish the whole thing with a quick spritz of lime.