If New York were Mount Olympus, Estiatorio Milos would be the Zeus of divine Mediterranean seafood restaurants, reigning proudly over lesser deities. Greek expatriate Costas Spiliadis launched his massive, elegant Midtown Manhattan space in 1997, having opened his first Milos in Montreal two decades prior, to the fervent "oopahs" of New York foodies eager to benefit from Spiliadis' intimate relationships with boutique fisheries across the globe. Priced-by-the-pound fish and tentacled delicacies shine like the Golden Fleece from iced display cases, tempting diners with choices from Icelandic Arctic char to Floridian swordfish. Each catch's pure preparation using only lemon, olive oil and herbs - granted any garnish from honey to caper is specially imported from the world's most reputed distributors - transports diners to a small, nameless village in the Cyclades, where life hangs on the enjoyment of each celestial bite.
"Eating in this lofty Greek seafood restaurant isn't exactly fishing for supper, but it's the closest you'll come in midtown Manhattan."
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New York magazine
"The freshest fish imaginable ... prepared over a grill, usually with hardly more than a hint of herbs, a little oil, and a touch of lemon."
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NewsdayThe New York Times:** (very good)
New York magazine: Critics' Pick
Zagat 2012:27 food rating (extraordinary to perfection)
Time Out New York:Critics' Pick
Reservations suggested. Full bar. Serving lunch Mon-Fri, dinner nightly.
If New York were Mount Olympus, Estiatorio Milos would be the Zeus of divine Mediterranean seafood restaurants, reigning proudly over lesser deities. Greek expatriate Costas Spiliadis launched his massive, elegant Midtown Manhattan space in 1997, having opened his first Milos in Montreal two decades prior, to the fervent "oopahs" of New York foodies eager to benefit from Spiliadis' intimate relationships with boutique fisheries across the globe. Priced-by-the-pound fish and tentacled delicacies shine like the Golden Fleece from iced display cases, tempting diners with choices from Icelandic Arctic char to Floridian swordfish. Each catch's pure preparation using only lemon, olive oil and herbs - granted any garnish from honey to caper is specially imported from the world's most reputed distributors - transports diners to a small, nameless village in the Cyclades, where life hangs on the enjoyment of each celestial bite.
"Eating in this lofty Greek seafood restaurant isn't exactly fishing for supper, but it's the closest you'll come in midtown Manhattan."
-
New York magazine
"The freshest fish imaginable ... prepared over a grill, usually with hardly more than a hint of herbs, a little oil, and a touch of lemon."
-
NewsdayThe New York Times:** (very good)
New York magazine: Critics' Pick
Zagat 2012:27 food rating (extraordinary to perfection)
Time Out New York:Critics' Pick
Reservations suggested. Full bar. Serving lunch Mon-Fri, dinner nightly.