Nestled in the south end of Central Park Estiatorio Milos has maintained exquisite style and delectable taste grounding them on this block of nearly one hundred restaurants. Owner and Executive Chef Costas Spiliadis, a native of Patras Greece, prides himself on serving the freshest Greek and Mediterranean Seafood dishes, concentrating on the natural flavors of the product. Chef Spiliadis originally opened Milos in Montreal, Canada in 1980 and decided to move his incredibly popular restaurant to New York City in 1997, quickly establishing themselves as one of the most original and freshest Greek restaurants in Manhattan. Milos’ style reflects many of those found in Patras not only in the food, but in the high ceilings, white marble, and ancient Greek vats placed haphazardly around the restaurant, all take you to a place where you almost expect to see the pebbly sand and ocean view of Patras when glancing out the window.
The cuisine is so fresh that seafood and produce are displayed in market style windows for customers to select their own, dividing the dining room and the open-air kitchen. Fish is brought in daily and it is phenomenal, garnished with olive oil and fresh lemon juice so that one tastes only the flavor of the fish as opposed to a detracting sauce. It just proves their emphasis on freshness. The yogurt in their infamous dessert is made of 100% goats milk from a family owned farmed outside of Montreal, the honey drizzled on top of the yogurt is from the small island of Kythira in the Aegean Sea. Fresh Greek oregano is also brought in from Greece. The zucchini, eggplant, and saganaki cheese appetizer is phenomenal, fried, but only lightly, without weighing you down. The soft shell crab, shrimp scallops, tuna, and swordfish are phenomenal. Don’t come here if you are expecting to have a complex, heavy dining experience, but if you want quality freshness, an emphasis on simplicity, and consistency--visit Estiatorio Milos.
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