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| - Such a wonderful experience at Milos, I don't know where to begin except to say, that the food was outstanding and the service was incomparable. Ask for Theodoro:) I thought he must be a partner in the restaurant because his enthusiasm, personality, and passion for what he was doing that night were really something to experience. We started off with a personal tour of what was being served fresh that night right in front of the kitchen, where all the fish and seafood were on ice. We were given a brief description of what each fish was, and how it could be prepared. A completely cool start to a wonderful dining/eating experience. We were then presented with house olive oil, with literally, fresh snipped oregano, (the server snipped oregano off of little plants into the dishes at our table) and a basket of grilled bread, which was amazing. We started off with the grilled sardines which were robust, as they should be and served whole, with fresh lemon. we also ordered the Milos Special: paper thin zucchini, eggplant and saganaki cheese lightly fried, served with tzatziki. the presentation was beautiful, and unique, and very resourceful, as the waiter dismantled the pyramid at the table which allowed evryone to grab some crunchy fried vegetable goodness, and tzatziki-see pic. also, saganaki cheese? hello. That's like the cheese of the gods. We then got the tomato salad which is the classic greek horiatki, served family style. I should mention, that the menu is designed for everything to be shared, as it invites a communal vibe, as you would feel if you were eating at someone's table at home-it was a nice touch, but you might want to order two of something you like if you have a big party, like we did. I was the last in line, but that was just the luck of the draw. I sampled the lamb, which was wonderful, but the restaurant specializes in seafood, so I went with the grilled whole fish, which you can also get salt encrusted and roasted, which looked pretty spectacular. The fish is some of the freshest I've had and really changed the way I will eat fish from this point on-seriously life changing. it was grilled whole and filleted table side and served with lemon and a drizzle of olive oil. Simple, yes, but a total culinary knockout. Another spectacular dish was the fresh linguini and Lobster pasta dish. The pasta was perfectly al dente and coated in a flavourful rih tomato sauce with huge chunks of lobster meat from an entire lobster. Unbelievably good. Of course, the desserts were off the charts good, baklava, loukoumades, and my favorite, galaktoboureko; vanilla custard in honey drenched filo dough-the espresso was pretty wonderful as well. Milos specializes in seafood, but they let us know that their sister restaurant Cava is their version of the Greek steakhouse, with specialties from the mainland, and our waiter described it as a place whee they serve thick cuts of beef, and lamb with big fiery red wines-sounds like it's worth another trip to Montreal.
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