Milos Awards

Milos Restaurant Review:

Chef Costas Spiliadis' re-created Aegean fishing village is a sanctuary for peerless ingredients. If fresh sardines and stone crabs are available, he'll find them. Choose from the array of whole fish and order it grilled and served simply with salt, lemon and olive oil. Accompany your meal with a crisp Assyrtiko wine suggested by the expert sommelier. There's a special menu offered Thursday to Saturday from 10 p.m. to 11:45 p.m. for late diners. The lunch table d'hôte is a steal, with options like grilled Mediterranean octopus, Faroe Islands salmon or charbroiled lamb chops, and the house-made baklava ice cream. The restaurant is popular for business dinners and special events, so book well in advance.