Estiatorio Milos, the acclaimed seafood restaurant from chef Costas Spiliadis, will bring the flavours of Greece to the restaurant row at The Venetian Las Vegas from Tuesday March 16.
“Estiatorio Milos is known throughout the world to serve guests the freshest seafood straight from the Mediterranean. Our guests will love this stunning addition to our already diverse culinary line-up,” said George Markantonis, President and Chief Operating Officer of The Venetian, The Palazzo Casino Resorts and The Sands Expo Center.
The new restaurant was designed by architect Alain Carle and incorporates marble from Mount Pentelicus (the same marble used to build the Parthenon) and oak imported from Denmark.
The new hangout will also have several features the chef has not had before in his restaurants including a 35-seat raw bar with oysters, sashimi and crudo (with a Greek twist).
“I’ve only touched on raw fish in my previous restaurants,” Spiliadis told Las Vegas Review-Journal.
“In this one, I want to emphasise the quality of the fish, and the characteristics of the different fish in their raw form. To do that, we’ve built a very imposing, beautiful raw bar at the entrance of the restaurant.”
Complementing the iconic Milos fresh fish market will be an exquisite new produce market, where diners can select from an array of fresh fruits and vegetables to accompany their meals.
Other plans include a room where authentic Greek yogurt will be made in front of consumers using the traditional thickening method- straining it through a cheesecloth.
“As soon as you finish visiting the fish market and selecting your fish, you move to the fruit and vegetable market and pick out your vegetables. You’ll say ‘Let me have this,’ and then ask for a certain way for it to be cooked. For instance, you could say ‘I would like that steamed,’ or ‘I would like that grilled,’ or ‘I would like you to fry me some of that’,” Spiliadis added.
A selection of Greek wines by the glass will also be showcased in the bar for guests to discover, along with signature cocktails.
Some of the menu items we can’t wait to taste include:
- Greek Ceviche (Loup de mer, Mediterranean fresh herbs, gigantes plaki and feta)
- Milos Special (Lightly fried zucchini and eggplant tower, kefalograviera cheese and tzatziki)
- Astako-Makaronada (Deep sea lobster Athenian-style with spaghetti)
- Santorini Fava
- Hand-cut Greek Fried Potatoes
- Greek Yogurt (with thyme honey from the island of Kythira)
“The reason for me ever being involved in the restaurant Milos was to undo or correct the image people had of Greek food. And I think I have done that quite a bit. There’s still a lot of room to cover, but we are on the way,” the acclaimed chef concluded.
- Where: 3355 Las Vegas Blvd S. #108B, Las Vegas, NV 89109
- Time: Open for lunch and dinner
- Reservations: [email protected]