Longtime visitors to Las Vegas may know the name Estiatorio Milos, the Greek restaurant at The Cosmopolitan. For years it was considered a must-visit for its fresher-than-fresh seafood options, not to mention its impeccably appointed room and truly next-level service. That outpost closed last year, but fans of the brand will be thrilled to learn Milos has reopened in a stunning space at The Venetian, and it’s every bit as good as its forebear—perhaps even better.
The new space, dominated by light colors, has an open, airy feel—no matter where you sit, you can get a view of the entire room. There’s a stunning bar near the entrance that beckons you to spend some time and enjoy a drink, and as you make your way through, you’re struck by two “markets” near the end of the room—fresh fish on your right and fresh vegetables on your left. These “previews of coming attractions” are most certainly going to end up on patrons’ Instagram accounts.
As you peruse the a la carte menu, take some time to enjoy a signature cocktail like Monks in Mexico, featuring Patron reposado tequila, green Chartreuse, St-Germain elderflower liqueur and grapefruit, or the Paper Plane, made for bourbon lovers with Maker’s Mark, Amaro Montenegro, Aperol and lemon. Either will help stimulate your palate for the delights to come.
There are numerous wonderful appetizers like Greek ceviche (featuring loup de mer, Mediterranean fresh herbs and feta), but you would regret it if you didn’t try the Milos Special—lightly fried zucchini (they act as a sort of chip) with which you scoop up tzatziki, eggplant and kefalograviera cheese. Personally, we could eat this dish all day long, but don’t act like us—save plenty of room for what’s to come.
You’re at Milos, so you’re most likely ordering fish, and best of luck trying to decide between the myriad versions. If you prefer cooked fish, try dorade royale (grilled Mediterranean sea bream), but if you’re more of a raw fan, try the Faroe Islands wild salmon tartare, served with Fresno chili and cilantro. Want to go really big? Go with a tasting of raw fish, featuring a chef’s selection of sashimi-style cuts. You’ll find putting yourself in the hands of the capable chefs here is the right call.
However, it’s very possible you’re not in a seafood frame of mind. Milos has planned for that eventuality, offering a selection of cuts from Brandt Beef Family Farms, including ribeye, filet mignon and grilled lamb chops. We suggest pairing them with Santorini fava and steamed crown broccoli.
Finish off this amazing experience with some dessert. Obviously, the baklava here is a strong option (so light and flaky with pistachios, almonds and walnuts), but we also recommend the Greek yogurt, drizzled with thyme honey from the island of Kythira. Welcome back, Milos!
The Venetian, 702.414.1270
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