After several recent meals here I realized that Milonga had become a major culinary player in White Plains. But let’s step back a bit. It was just over a year ago that early grapevine about Milonga’s opening had the public palate buzzing. It was housed in a restaurant site in north White Plains that had not seen solid success since Carl Magnotta’s original Sweetwaters. This place was to be different. Part of the crew from upscale Tango Grill on the other side of town had bolted and joined ranks here. First and foremost was Chef Angelo Magno, a 20-year veteran of kitchens in and around Westchester who had quietly established a big culinary talent. Some may remember his early work as sous chef alongside Argentinian-bred Chef Paolo Penichio. Through the years Chef Magno’s kitchen prowess extended back not only to his native Mexico, but matured lavishly into the Italian and Argentinian culinary realms. He is partnering with Miryam Martinez. She is a warm, vivacious host who is totally immersed in the day-to-day success of her establishment and it shows right down to the dedicated staff on the floor. Milonga is named after a dance that was a precursor of the tango. And my palate has danced through a good part of Milonga’s compelling wine and tapas menu and their extraordinary fusion of main courses and desserts. I must shout out to all lovers of fine food that it is a must visit! It is Argentina meets the Mediterranean with a lush wallop of flavor! Tasty tapas, delectable small plates, are served daily in the hip bar/lounge (20 choices ranging from $4. to $10.). Chef Magno creates a colorful palette of taste sensations with such teasers as: