CUISINE
Estiatorio Milos
By Costas Spiliadis
Written by: GRACE TROFA
Milos Restaurant, A Greek Culinary Gem
Vol 1 Spring 2013
n the past few years, the area known to Miami locals as South
rounded by a base of Tzatziki (Greek yogurt dip) and finished with
of 5th has blossomed into the go-to destination for the culinary
Saganaki (Greek cheese dipped in flour and sautéed). Another ex-
obsessed. The caliber of restaurants moving into the neighbor-
quisite appetizer to share is the braised and charcoal grilled octo-
hood is impressive, perhaps none more so than Estiatorio Milos
pus. The restaurant is particularly proud of its tomatoes, featured
by Costas Spiliadis, better known simply as Milos. With locations also
in the Greek Salad, which are grown locally and picked every few
in Montreal, Las Vegas, New York and Athens, the choice to be in Mi-
days. For entrees, fresh fish is flown in daily and is prominently
ami is a clear indication that the city has secured a spot on the global
featured inside the restaurant. Most of the selections arrive direct-
map as one of the finest dining destinations.
ly from Greece. A word to the wise advises that if Mediterranean
The Miami location is a bit more contemporary in style and larger
Sea bass, Lavraki, is available, look no further. Meat lovers need
in size than the other locations, but the ambiance remains cozy and
not fear as the Colorado prime lamb chops have the reputation
comfortable. Bookcases line the walls displaying artwork and pieces
of being superb, and even vegans will be pleased with the grilled
reminiscent of a home with articles like oversized umbrellas and large
vegetable plate complimented by a white bean piazzi salad. Since
urns to compliment the interior architecture. Dishes are served family
there is no such thing as a bad Greek dessert, complete the meal
style with large portions, making Milos a perfect spot for social gather-
with traditional desserts such as Galaktoburico, phyllo dough and
ings of family and friends. Saturday is their most boisterous night, so
semolina custard or Baklava, all made fresh daily.
if table conversation is what you crave, choose a weekday. Wine snobs
Milos is opened for lunch and dinner 7 days a week and of-
may want to rethink the wines of Greece, and a good way to sample the
fers take out at the Marketa. If you want to prolong the pleasure
country’s wines is to indulge in the wine by the glass program. The wine
of your dining experience, take home some spoon sweets, those
list has over 250 selections and is updated weekly, but a good choice is
delectable tastes of fresh fruit and sugar, marmalades, and honey.
always the Katsaros Cabernet or the Areti White and Malagousia.
The house olive oil, My Sister’s Olive Oil, was named so because
When an owner is as hands on as Costas Spiliadis, the attention
the first batches really did come from Spiliadis’ sister’s olive gar-
is obvious in the details. At least once a month, Spiliadis is on site at
den. Milos’ success elsewhere and now in Miami can be attributed
the Miami location, working the line alongside his chefs and inspect-
to the ability to make casual fine dining feel like a family affair.
ing every detail. One must not leave without tasting the Milos special:
Enjoy.