It's been a while since I wanted to try Estiatorio Milos, the upscale restaurant of Executive Chef Costas Spiliadis, that has locations not only in New York, but also Montreal, Miami, Las Vegas or Athens. And I was not disappointed by this place specialized in fresh seafood. I could say that it is a beautiful place, but it would be in reference only of their downstairs dining room as they were undergoing renovations and their main dining room was therefore closed. Still, I loved the slick white theme of the decor. What surprised me though was the number of wait staff who were running around like bees, despite the fact that the kitchen was slow to deliver. Still, I should point out the good service that is anyway expected in this kind of places.
I started off my meal with a cocktail and chose one from their menu, the Scarlett O, made with Stoli orange vodka, Scarlett orange purée and Grand Marnier, a cocktail perfectly balanced and a bit refreshing.
For the meal, I settled for a glass of Biblia Chora 'Sole' Pinot Noir that was good.
Interestingly, before ordering, they brought some grilled bread and olive oil, and I thought that was it. But then, after taking the order, they brought three spreads with some pita (not enough pita, but they graciously brought some more). At that point I was thinking: it is good that we did not order their spread sampler (aka mezzo platter) or more food, although I wonder if it was not a mishap now that I am thinking. It had hummus, taramasalata (made with tarama and fish roe) and htipili (cheese spread made with peppers).
And it might not have been my lucky day; the first choice was zucchini flowers stuffed with three cheeses: they did not have any. So I switched to the sardines: they did not have any either. So, we decided to have only one appetizer instead of two, being a bit disappointed that they did not tell us upfront what they could not serve. Anyway, the octopus served to us grilled with a fava bean spread was delicious, perfectly cooked and delightfully charred.
Then came the best dish of the entire meal: the loup de mer or European bass that you may simply know as branzino. At Estiatorio Milos, they receive fish daily and they can either cook it with olive oil and lemon (that we got) or cooked in the oven with herbs and sea salt. And their selection is quite impressive, although I am sure, like the sardines, they may not have everything written on the menu, availability depending on their fish delivery that day. The loup de mer was amazing: this two pound beast was nicely cut in filets, perfectly cooked and I did not regret the choice of the olive oil and lemon sauce that let the fish shine. I should mention the coarse sea salt that gave a nice bite and enhanced even more the taste of the fish.
Of course, the second entree had to be lamb chops: I hardly resist lamb chops or a lamb dish at a Greek restaurant, my favorite dish being the Lamb Yuvetsi. The lamb was served with fries that surprised me a bit, thinking that they would probably serve it with grilled vegetables or some healthy option. Anyway, it was great: well cooked medium, it was juicy and nicely fatty.
Last was dessert and it was a classic: baklava. I was a bit surprise at first because it was small, but it was worth it: very good, it was slightly crunchy, with lots of honey in/on it.
This was a delicious dinner and I was amazed by the food at Estiatorio Milos. This is definitely a place I recommend if you would like a fancy dinner as it is a bit pricey. I bet the setting of their dining room after their renovation will be outstanding. Well, I will have to check it out!
Enjoy (I did)!
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Espiatorio Milos - 125 W 55th Street, New York, NY10019