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| - You've tasted the tapas at Jose Andres' Jaleo at The Cosmopolitan.
You've ciao-ed and chowed at Mario Batali's B+B Ristorante at the Venetian.
You still can't pronounce his name, but you now know why Joel Robuchon was given the title "Chef of the Century" by the Gault Millau -- the illustrious French restaurant guide, whose name you can't pronounce either.
You've eaten all the unreal food that increasingly is why people travel to this unreal city. So when you're ready to skip the strip and go local, make your way to Summerlin, the planned community that Howard Hughes's heirs built at the edge of the Spring Mountains and Red Rock Canyon.
In a shopping center on Sun City Boulevard, you'll find the unexpected Mykonos restaurant. On a business trip last year, my husband and I ate dinner at the restaurant and left wishing we had brought a suitcase to fill with moussaka and baklava with sweet grape sauce.
Tyche, the Greek goddess of fortune and luck, favored us with a return business trip to Las Vegas this year, and we headed to Mykonos with a colleague for dinner. With the goddess's favor, we arrived in time for the Early Bird menu.
To start, my husband and I ordered avgolemono: chicken, lemon and rice soup. It was mother food, hot and homey. Our colleague ordered choriatiki, a composed salad that included dolmades (stuffed grape leaves).
For entrees, our colleague and I chose the lamb souvlaki (chunks of grilled lamb, green peppers and onions), served on a bed of rice mixed with orzo and with triangles of grilled, buttered pita. It was cooked the way I had asked the server: pink. My husband ordered the moussaka, served with rice and orzo and grilled pita triangles. Light -- yes, not like a Parthenon slab.
We had no room for dessert, but we couldn't resist ordering it. Karidopita, walnut cake with cinnamon and sugar syrup, for my husband and bakalava for me and our colleague. You would think that baklava doesn't need "finishing" with orange and cinnamon-infused honey and sweet grape sauce. But it does, and we finished it.
The wine list has many Greek gems. Order a bottle or two -- it's cheap and cheerful.
The Mykonos murals on the side walls add to the ambiance. But the gigantic television set hanging from the back wall is about as appealing as Medusa.
Kristela Colloku is charming. Chef Frank Difloe is a big man -- in stature and talent. And then there is Chef Maurice, an African-American who played professional basketball in Greece for two years, speaks the language, and told me that the Greeks taught him how to live. Opa!
The next evening, Tyche favored us with a return to Mykonos. But she didn't favor us at the hotel casino.
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