Vegas Seven

Estiatorio Milos

  • Drinking

    Take a Deep Dive Into Greek Wines at Estiatorio Milos

    By Genevie Durano

    The mecca of Mediterranean cuisine hosts The Winemaker’s Table, a six-course tasting menu featuring Milos’ signature dishes paired with organic, indigenous Greek varietals.

  • Dish & Tell

    Chocolate Coins and Cocktails at Rosina, Spago’s Final Week and the Winemaker’s Table at Milos

    By Marisa Finetti

    A sweet pairing, the Forum Shops at Caesars says farewell to a restaurant classic, and a tasting trip through Greece on the Strip

  • Drinking

    Las Vegas’ Strange Bedfellows

    By Xania V. Woodman

    Incredible spirit collections find their culinary mates in some unexpected places.

  • Dining

    Vegas’ Best Tableside Preparations

    By Al Mancini

    Here are just a few of the dishes you can watch a server prepare at cart next to your table around the Valley.

  • Ask Max

    Where to Eat Paleo in Vegas

    By Max Jacobson

    Did you know that it’s recommended to avoid grain-fed beef on the Paleo diet? Since that’s the case, steak-lovers going Paleo—a diet that eschews all things processed or cultivated, mimicking our hunter-gather ancestors—will want to go grass-fed.

  • Diner's Notebook

    Talking Turkey and Spice, Greek Deals and Lavo’s Proper Brunch

    By Max Jacobson

    Chuck Frommer has built a large local following at his Northside shop, John Mull’s Meats, and on Saturday the lines at Road Kill Grill, a food stand outside his retail store (3730 Thom Blvd., 645-1200), can be staggeringly long.

  • The Deal

    Dollar Oysters and Liberal Video Poker

    By Anthony Curtis

    The first high-profile Las Vegas opening of the year has taken place with the debut of the Nobu Hotel at Caesars Palace. Is there a deal in that? Actually there is. But only for the crowd that normally pays $400 per night for high-end hotel rooms and can now get them at Nobu for as low as $249. For the rest of us, the better play is to walk straight through Caesars and head to P.J. Clarke’s in the Forum Shops, where oysters on the half shell continue to go for $1 each, daily from 2:45 to 6 p.m., and select draft beers are $3.

  • Estiatorio Milos

    This is our city’s best Greek restaurant—something no one disputes. But it’s also our most expensive one. Live seafood from the Aegean is a luxury, and simply put, not everyone can afford to eat dinner here. But lunch is a different story: $20.12 buys a three-course afternoon feast, starting with an appetizer. There are six choices, including grilled octopus and the amazing Maryland blue crab cake. We usually pick the Greek meze plate (six components, such as stuffed vine leaves, olives, taramosalata and tomatoes).

  • Dining

    Best Sunday Roast

    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.

  • Expert Opinion

    Max Jacobson

    By Max Jacobson

    We asked Vegas Seven’s food critic to line up his best foodie day. While he doesn’t subscribe to the age-old notion that one should have breakfast like a king, lunch like a prince and dinner like a pauper, his fantasy eating trip didn’t end up far from that notion.

  • Diner's Notebook

    Fleur finds the sweet spot, Central is grillin’, and Milos makes a mean lamb

    By Max Jacobson

    Before I get into three interesting dinners I ate recently, just a few notices. First, if you haven’t already heard, Café Heidelberg, a German restaurant and market at 610 E. Sahara Avenue, shuttered earlier this month after a 40-year run. The owner lost her lease. Cafe Heidelberg wasn’t a gourmet restaurant, but it had a large local following. It’s a pity that we don’t always give our colorful ethnic restaurants enough support.

  • Cooking With

    Costas Spiliadis

    By Grace Bascos

    Chef Costas Spiliadis, owner of Estiatorio Milos in the Cosmopolitan, knows a thing or two about not just selecting the right fish—just take a look at the specimens he proudly displays daily on ice at his restaurant—but also of cooking them properly on the grill. The Greek restaurateur has made it his mission to present his guests with some of the most pristine seafood available in the world, which he treats as simply as possible to let his high-quality products take center stage.

  • Unleashing Uncork’d

    By Xania V. Woodman

    Vegas Uncork’d by Bon Appetite weekend is a behemoth, and a hungry one at that. The sixth annual event spans four resorts—Caesars, Bellagio, the Cosmopolitan and Mandalay Bay—and represents a level of cross-casino cooperation rarely seen outside of Restaurant Week.

  • The Deal

    Sea bass, Absinthe and a taste of Peru

    By Anthony Curtis

    Here are the highlights from my research for June’s Las Vegas Advisor: Let’s start with something on the high end. Weekdays from noon to 2:30 p.m., the hot new Greek restaurant at the Cosmopolitan, Estiatorio Milos, serves a three-course lunch for just $20. The lavraki (sea bass served whole) is amazing. But be careful with the booze—a couple of $14 glasses of wine will torpedo the value quotient here.

  • Diner's Notebook

    Pre-Celine fare and delicious dispatches from Lebanon, Ireland and Greece

    By Max Jacobson

    The space next TO Republic Bar & Grill was until recently a Brazilian steak house. Now, it’s a Mediterranean restaurant and hookah lounge called Laziza, (9460 S. Eastern Ave., 570-7500), serving high-end Lebanese cuisine. The restaurant belongs to Steve Ramey, who had the highly touted Almaza, and food here is consistently excellent. We started with a big plate of vegetarian mezze with appetizers like stuffed vine leaves, hummus and baba ghanouj, then progressed to shawarma and kebabs.

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