Estiatorio Milos to open in Venetian Las Vegas resort – Greek City Times
Estiatorio Milos, the acclaimed seafood restaurant by chef Costas Spiliadis, will bring the flavors of Greece to the restaurant at the Venetian Las Vegas starting Tuesday, March 16.
âThe Estiatorio Milos is known the world over for serving its customers the freshest seafood directly from the Mediterranean. Our guests will love this amazing addition to our already diverse culinary lineup, âsaid George Markantonis, President and COO of The Venetian, The Palazzo Casino Resorts and The Sands Expo Center.
The new restaurant was designed by architect Alain Carle and incorporates marble from Mount Pentelicus (the same marble used to build the Parthenon) and oak imported from Denmark.
The new hangout will also feature several features the chef has never had before in his restaurants, including a 35-seat raw bar with oysters, sashimi and crudo (with a Greek twist).
“I have only approached raw fish at my previous restaurants,” Spiliadis said. Review-Journal of Las Vegas.
âIn this one, I want to focus on the quality of the fish and the characteristics of the different fish in their raw form. To do this, we built a very beautiful, very imposing raw bar at the entrance to the restaurant.
Complementing the iconic Milos Fresh Fish Market, there will be a new exquisite produce market, where diners can choose from a range of fresh fruits and vegetables to accompany their meals.
Other plans include a room where authentic Greek yogurt will be made in front of consumers using the traditional method of thickening – by straining it through cheesecloth.
âAs soon as you have finished visiting the fish market and selecting your fish, you go to the fruit and vegetable market and choose your vegetables. You’ll say, “Let me have this,” then ask yourself a certain way to cook it. For example, you could say âI would like this to be steamed,â or âI would like it to be broiledâ or âI would like you to fry me a little,â Spiliadis added.
A selection of Greek wines by the glass will also be presented at the bar to discover, as well as signature cocktails.
Some of the menu items we can’t wait to sample include:
- Greek ceviche (sea bass, fresh Mediterranean herbs, gigantic plaki and feta)
- Milos Special (Tower of lightly fried zucchini and eggplant, kefalograviera cheese and tzatziki)
- Astako-Makaronada (Athenian-style ocean lobster with spaghetti)
- Santorini Fava
- Hand Cut Greek Fried Potatoes
- Greek yogurt (with thyme honey from the island of Kythera)
âThe reason I was never involved in the Milos restaurant was to undo or correct the image people had of Greek cuisine. And I think I did it a bit. There is still a lot of room to cover, but we are on the right track, âconcluded the famous chef.
- Or: 3355 Las Vegas Blvd S. # 108B, Las Vegas, NV 89109
- Time: Open for lunch and dinner
- Reservations: [emailÂ protected]