One of the most celebrated restaurants in the history of Las Vegas made a big move over the course of the last year. Estiatorio Milos closed at The Cosmopolitan and just late last month reopened at The Venetian with a dynamic new space. The international sensation’s founder, Costas Spiliadis, took the time to get us all caught up on the evolution of this truly unique dining destination.
Did you know from the beginning Milos would be such a success on the Strip?
We came to Las Vegas fully understanding that Greek cuisine and food was either unknown or completely misunderstood. We also came with the strong conviction that people would appreciate and love our food as soon as they discover the virtues of true Greek cuisine: simplicity, extraordinary and fresh ingredients, honest, straightforward and healthy food. Las Vegas, like New York, London, Athens—where the story begins—soon embraced Milos and loved our food.
What makes The Venetian such a great fit for Milos?
True hospitality and emphasis on great food have been two of the key elements with which The Venetian had changed things in Las Vegas. Historically, The Venetian has brought to the Strip some of the greatest chefs and has been the home of many restaurant landmarks. It was natural for us to want to be part of this tradition.
How are you expanding on your food and wine experience at the new location?
Over the 40 years since we opened in Montreal in 1979, Milos is constantly evolving. Our cuisine is not based on recipes but on ingredients that the land and sea can provide us with. This is endless. There are always new ingredients that we discover and incorporate. In our new restaurant, we want to take advantage of the proximity to Southern California and the amazing fruits and vegetables that we have access to. For this reason, we will feature a special vegetable market across from our fish market where guests can visit and choose from a large variety of fresh vegetables from small farms that we will be bringing daily. We would also like to introduce a new element with our raw fish bar. Drawing from ancient Greece and Rome, we will present certain small dishes, mezze, of cured and marinated fish. We will emphasize lakerda, cured bonito fish out of California, as well as small fish such as anchovies, sardines and Mediterranean mackerel. Finally, while we will continue showcasing the amazing renaissance of Greek wines at Milos, we will try to marry California wines to Greek wines and draw similarities and differences.
Is the American diner becoming more familiar with this style of food?
The truth is we have come a long way. The days that olive oil was a strange liquid, octopus was only known to zoologists, and presenting the whole grilled fish on the table was inappropriate, are over.
Have you been able to stay in touch with your regulars during this transition?
Since we served our last dinner in October, I have been overwhelmed with messages asking for the time Milos will open. Our local patrons miss our famous business lunch, the simple but delicious Milos Special, our Greek salad, grilled octopus, our beautiful fresh fish and the Greek wines. We have built strong relationships, and we are as excited as they are to serve them again our delicious food.
Click here for your free subscription to the weekly digital edition of Las Vegas Magazine, your guide to everything to do, hear, see and experience in Southern Nevada. As part of your subscription, each week via email you will receive the latest edition of Las Vegas Magazine, full of informative content such as restaurants to visit, cocktails to sip and attractions to enjoy.
