Milos is the best Greek restaurant in New York City. It showcases outstanding fresh seafood in an airy, elegant ambience reminiscent of a seaside village in Greece. A collection of fish from the Mediterranean islands and the shores of Morocco, Tunisia and Portugal are arranged daily over ice near the open kitchen. Diners are invited to select the specific fish that they want, which is then grilled over charcoal and served simply with olive oil, sea salt and lemon sauce. The fish are priced by the pound, and are generally expensive.
The restaurant also offers other outstanding fare, including two must order items: the Milos Special, an appetizer consisting of paper-thin zucchini, eggplant and saganaki cheese, lightly fried, and yogurt with honey, a dessert consisting of Greek-style artisan-made goat’s milk yogurt with thyme honey from the small island of Kythira in the Aegean Sea drizzled on top. The floral flavors in the honey are apparently a result of the fact that the bees in Kythira feed on a diet of wild thyme flowers. The Milos recipe sounds simple: take the freshest and highest quality fish available, and then prepare it simply, letting its natural flavors shine through. But scarcely any restaurants are capable of executing it at this high of a level. That places Milos among the brightest stars in NYC’s ichthyic firmament.
125 West 55th Street
New York (Near 6th Ave.)
(212) 245-7400 Mon-Fri, noon-11:45pm; Sat, 5pm-11:45pm, Sun, 5pm-10:45pm
- Costas Spiliadis, Chef
RECOMMENDED DISHES See All
- Octopus - Sushi-quality Mediterranean octopus, charcoal-broiled, served with revythada from Cerigo Island
- Milos Special - Paper-thin zucchini, eggplant and saganaki cheese, lightly fried
- Daily Fresh Fish
- Yogurt With Honey - Greek-style artisan-made goat’s milk yogurt with thyme honey from Kythera