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| - Beautiful ambience, a great server, Ivan, who doubled as a photographer that day, soothing Greek music and a well-priced 3-course flavorful lunch helped me to take my mind off of the summer heat. The only slightly negative note is that their food runners don't seem to know the tables or seat numbers that well because they look somewhat confused as they run food out and it distracted me from my 100% enjoyment by just a tad. That said...
My love had the Greek dip platter, the bass, and the walnut cake.
I had the Feta and Tomato salad, the salmon, and the greek yogurt.
Being Asian, I have an excuse to share everything with my love and eat "family style."
Greek Meze Platter: Three different dips; Tarama was garlicky, packed full of flavor but not overly salty. I like when flavor isn't mistaken for a heavy hand in salting. The Tzatziki is the best I have ever had with a creamy and thick texture freshened with cucumbers. The Htipiti was so full of a roasted bell pepper flavor, mixed with thick Greek yogurt to make any plain pita canvas fill with color and delight. Manouri cheese, tomatoes and a few Kalamata olives completed this delectable treat, truly the epitome and definition of what "appetizer" is.
Tomato Salad: DON'T let this simple name fool you. If you love olive oil, you are in for a treat. Their extra virgin olive oil is not only extra virgin but of a fresher and higher grade of olive oil than even some of the best olive oils I have had when in Italy. Their Greek spices don't disappoint and complement the oil so well. The tomatoes are so well-dressed you almost feel underdressed. A triangular wedge of feta accompanies the salad. The feta is a good backdrop for the true stars of this salad ballad: tomatoes and olive oil. Bravo!
Lavraki: The bass, of course, has the most value. It has a good head (yes, I love fish heads, cheeks are the bomb diggity, yes, that's what I said!) on its shoulders and the meat is seasoned well. Simple and well done. Beware of bones. Enjoy the broccoli and squeeze some fresh lemon on your fish if you like.
Honjake Salmon: One-inch thick strip of salmon that glides right off its salmon skin goes well with or without lemon juice, the same broccoli that accompanies the other fish dish, and tastes yummily fishy-fatty. Omega-3, gotta thank the Alpha and Omega for this fish.
Walnut Pie with Kaimaki Ice Cream: Mmm.... You just need to try this for yourself. Shall I torture you any further using descriptions to say that the moisture of this cake, essentially, is so lavishingly divine that the ice cream is almost, almost an afterthought. Oops...
Yogurt Martini: Nobody in their right mind should ever go back to low-fat yogurt after having fat-full yogurt. Anyway, back from that quick tangent, the yogurt was whipped with powdered sugar, and strawberry purée topped the yogurt with a couple of fresh blueberries, which make you look back at their fresh fruit-and-vegetable display.
Milos has several different locations: Montreal, Athens, Miami, New York, and luckily for me, Las Vegas.
I wonder if all of the locations have that same grilled bread they served at the beginning, before the meal. That bread was... worth mentioning, just like everything else.
The check came out to $43.50 for my love and me. For mouthwatering thoughts, that's well worth the price. I almost wish I were a tourist so I could go back home somewhere and brag about this meal. Instead, I'm yelping about it. Cannot wait to have another free afternoon to go back for their awesome lunch deal.
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