When Estiatorio Milos closed in the fall at The Cosmopolitan, a deep sigh surely was issued from all the fans of Costas Spiliadis’ Vegas restaurant, where countless dishes and dinners were served up through the years. That sigh undoubtedly transformed into one of relief when they found out Estiatorio Milos was reopening in spring at The Venetian in a lovely new space on restaurant row.
The Vegas outpost of the global brand entirely remodeled the space at The Venetian with wood and marble, creating a light peaceful environment that nonetheless buzzes with happy diners. Past an inviting bar, there are two beautiful market areas displaying both the incredible array of fruit, veg and herbs, and the fresh fish used in Estiatorio’s dishes, all in front of a bustling open kitchen. In addition, you’ll find a room dedicated to making the restaurant’s yogurt.
What should you be on the lookout for when ordering? A new raw bar offering such things as big eye tuna sashimi and tartare, plus ceviche. And the Milos Special piles thinly sliced and lightly fried zucchini and eggplant with accompanying kefalograviera cheese and tzatziki. It’s just superb.
A Greek salad has all the classic ingredients, plus barrel-aged feta. Grilled octopus and mushrooms, Holland pepper and fried calamari are all sure to whet your appetite for grilled whole fish or fish encased in salt and oven-baked.
For the red-meat lover, ribeye, filet mignon and Colorado lamb chops all come with Greek fried potatoes, all available with sides such as a Santorini fava purée, asparagus and broccoli.
For dessert, traditional baklava comes with ice cream and pistachios. The Greek yogurt with Kythirian thyme honey is delicious without being overwhelmingly sweet.
The Venetian, 702.414.1270
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