 After the success of his restaurants in Montréal, New York and Athens, Greek restaurateur and chef Costas Spiliadis has brought the Mediterranean diet to Sin City at The Cosmopolitan of Las Vegas. The food and décor are in symbiosis: simple yet elegant and tasteful. The white-toned dining room features original 18th century Greek clay urns and white marble flooring imported from Athens, while traditional lanterns used by Greek fishermen are hung among olive and lemon trees on the terrace overlooking The Strip. The ingredients are just as genuine as the decorative elements: fresh line-caught fish, from local fishermen, are flown in daily from the Mediterranean, and the fruits and vegetables are always impeccable. Californian chef Joshua Smith is in charge of the kitchen and has completely integrated the menu created by Spiliadis. There are three must-haves: the Milos Special, thin slices of zucchini and eggplant paired with saganaki cheese; the grilled octopus served with revythada (chickpeas from Santorini); and the grilled fish simply seasoned with olive oil and fresh lemon juice. When it comes to the seafood, just choose what you want from the ice display; the fish is priced by the pound and the selection is ever changing depending upon arrivals. Other appetizers include grilled mushrooms, marinated peppers, white prawns and hortopites (house-made phyllo stuffed with wild greens, sweet herbs and barrel aged feta, with Greek yogurt and artisanal salumi). In case you are in the mood for meat, though remember this is a seafood restaurant, you will find lamb chops and Prime filet. Finish with the karydopita (walnut cake) or the krema lemoni (lemon custard). There is quite a wine list, with a 300-bottle program featuring a collection of Greek wines, of course, as well as good labels from the U.S., France and Italy. Also noteworthy are the $20.11 lunch menu and $49 pre-theater menu.
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Estiatorio Milos Restaurant is one of our 2012
| Top 10 Las Vegas Seafood Restaurants
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Go behind the scenes of Estiatorio Milos restaurant!
Watch our exclusive interview with chef Joshua Smith.
