If New York were Mount Olympus, Estiatorio Milos would be the Zeus of divine Mediterranean seafood restaurants, reigning proudly over lesser deities. Greek expatriate Costas Spiliadis launched his massive, elegant Midtown Manhattan space in 1997, having opened his first Milos in Montreal two decades prior, to the fervent "oopahs" of New York foodies eager to benefit from Spiliadis' intimate relationships with boutique fisheries across the globe. Priced-by-the-pound fish and tentacled delicacies shine like the Golden Fleece from iced display cases, tempting diners with choices from Icelandic Arctic char to Floridian swordfish. Each catch's pure preparation using only lemon, olive oil and herbs - granted any garnish from honey to caper is specially imported from the world's most reputed distributors - transports diners to a small, nameless village in the Cyclades, where life hangs on the enjoyment of each celestial bite. Reservations suggested. Full bar. Serving lunch Mon-Fri, dinner nightly.
Where the Locals Eat Rating
Best Greek
Top 100 Restaurant, New York City
"The focus at Milos is always on finding the best the world has to offer: the best produce, the best honey, the best yogurt, and certainly the best fish and seafood. ...When the raw products are of such flawless quality, as they are at Milos, covering them up with sauces and forceful flavors is exactly what should not be done. Milos prides itself on its delicious food – the idea is perfect simplicity."
– Estiatorio Milos website
"Etats-Unis is an odd and, in some ways, oddly compelling restaurant. Despite its French name, it serves food with many different ethnic influences, food that says: ethnic constraints don't interest us. Assembling interesting dishes does."
– Frank Bruni, The New York Times, Oct. 16, 2007
"Eating in this lofty Greek seafood restaurant isn't exactly fishing for supper, but it's the closest you'll come in midtown Manhattan."
—New York magazine
"An impressive selection fills the ice bar: Mediterranean fish such as sargo, pageot and loup de mer, along with arctic char from Iceland, Dover sole from Holland and black sea bass from North Carolina, plus various tentacled treats."
—Time Out New York
"The freshest fish imaginable ... prepared over a grill, usually with hardly more than a hint of herbs, a little oil, and a touch of lemon."
—Newsday
How Others Rate Estiatorio Milos
The New York Times: ** (Very Good); Top Pick
New York magazine: Critics' Pick
Zagat: 26 Food Rating (Extraordinary to Perfection)
Time Out New York: Critics' Pick