The Sunday Roast dates back to medieval times in Britain, but Estiatorio Milos puts a tasty Greek spin on the tradition with its spit-roasted lamb. Behind the dining room’s gaudy iced fish market display, a 25- to 30-pound baby lamb (procured from New Jersey) turns slowly on a spit, a triumph of product and preparation. The chefs rub it with garlic and oregano, plus splashes of olive oil and lemon juice toward the finish, to crisp the skin. It’s served with Greek roast potato wedges.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products