Restaurateur Costas Spiliadis' Estiatorio Milos is a unique dining option on the Las Vegas Strip, offering high-end Greek and Mediterranean cuisine.
The restaurant offers Mediterranean seafood and authentic Greek favorites. Approximately 90 percent of seafood served at Milos comes from the Mediterranean. Though the Mediterranean Sea is far away from Vegas' city lights, Spiliadis ensures that the freshest seafood from that region is delivered to his Las Vegas restaurant.
When dining at Milos, the first thing you do is sit down at your table. The second thing you do is stand up and walk over to the impressive fish display. An open-air cooler is filled with crushed ice and topped with all sorts of delicacies from the sea. Watch your fingers -- some are still moving. It is here at the fish market that you select the fish or items you want to have for dinner that night. Gorgeous langoustines, beautiful fish, langosta (spiny lobsters) and fresh vegetables all line the case.
Once back at your table, grab a menu and try something new. The Milos Special's ingredients (eggplant, zucchini) might not sound original, but the secret is in the preparation. Paper-thin slices of each vegetable are fried until crispy, but don't come out overly oily. These sweet slices of vegetables are then served with house-made tzatziki sauce and cubes of Graviera cheese saganaki -- fried cheese served with a hint of lemon.
Grilled octopus is tender and succulent, with a slightly charred flavor. A whole fish, such as a snapper is served table-side, for an exciting presentation.
There are a few things to note when you're dining at Milos. First, most dishes are served family style. In fact, to maximize your experience and try more menu items, it would behoove you to share. Second, you won't find ostentatious cuisine here. Simple elegance is more Milos' style, from the boat-like décor with simple glass lantern lighting fixtures and 18th century Greek urns, to the food.
The food is prepared simply: a dash of salt, a spritz of lemon, a bit of olive oil and that's about it. No foam, no garnishes, no 20 ingredients on a plate. This is because Spiliadis believes the fish served at Milos is so fresh and good it stands on its own.
For dessert, the baklava isn't your ordinary store bought. Made by a pastry chef flown over from Greece, this baklava is in a roll and doesn't have too much phyllo dough.
One of the best places to enjoy your dinner is on the patio, a gorgeous setting with vine-covered white lattice, olive trees and flowers. The Greek island feeling is complete with a gentle breeze. There's also a main dining room, a bar area and several private dining areas. No matter where you dine, you're sure to get fresh seafood that's succulent and delicious.
-- Review by Nikki Neu