Long-time visitors to Las Vegas may know the name Estiatorio Milos, the Greek restaurant at The Cosmopolitan. For years it was considered a must-see for its fresher-than-fresh seafood, not to mention its impeccably furnished rooms and truly top-notch service. This outpost closed last year, but fans of the brand will be delighted to learn that Milos has reopened in a stunning room at The Venetian, and it’s every bit as good as its ancestor – maybe even better.
The new room, which is dominated by light colors, appears open and airy – no matter where you sit, you have a view of the entire room. There is a stunning bar near the entrance where you can spend some time and enjoy a drink. On your way you will be met by two “markets” at the end of the room – fresh fish on your right and fresh vegetables on the left. This “preview of upcoming attractions” is sure to land on customers’ Instagram accounts.
While reading through the à la carte menu, take some time to enjoy a cocktail like Monks in Mexico with Patron Reposado Tequila, green chartreuse, elderflower liqueur and grapefruit from St-Germain or the Paper Plane, the one for bourbon lovers is made with Maker’s Mark, Amaro Montenegro, Aperol and Lemon. Both of these will help stimulate your taste buds for the joys to come.
There are numerous wonderful starters such as Greek ceviche (made with 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 kind of chip) with which They scoop tzatziki, eggplant and kefalograviera cheese. Personally, we could eat this dish all day, but don’t act like us – save a lot of space for what is to come.
You’re in Milos so you are most likely ordering fish and good luck trying to choose between the myriad versions. If you prefer cooked fish, try Dorade Royale (grilled Mediterranean sea bream). However, if you’re more of a raw fanatic, try the Faroe Islands wild salmon tartare, served with Fresno chilli and coriander. Do you really want to make it big? Try raw fish with a variety of sashimi-style cuts. You will find that placing yourself in the hands of the skilled chefs is the right call to call.
However, it is very likely that you are not in a seafood mood. Milos has this planned and offers a selection of cuts from Brandt Beef Family Farms, including ribeye, filet mignon and grilled lamb chops. We recommend pairing them with Santorini Fava and steamed crown broccoli.
End this amazing experience with a dessert. Of course, the baklava is a strong option here (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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