Estiatorio Milos was founded by Costas Spiliadis in Montreal, but the concept expanded throughout the world and lives up to its fullest potential in Las Vegas. After a long run at the Cosmopolitan, the restaurant now has a home at the Venetian, adding a sashimi bar and yogurt-straining room.Yet the heart of the restaurant is the fresh catch, displayed on ice in the main dining room. Much of it was swimming in the Mediterranean, Atlantic, and other waters less than 24 hours earlier. Choose your fish and have it fileted and charcoal-grilled with lemon, capers, and olive oil, or baked whole in a sea-salt crust for the table to share. Either way, you'll want to add a bottle of Greek wine, a salad of perfectly ripe tomatoes, and lightly fried zucchini and eggplant slices with Kefalograviera cheese and tzatziki.
How to book: Book a reservation online.