Costas Spiliadis built Milos on a radical idea for its time: display the day's catch on ice like jewelry, sell it by the pound, and cook it with almost nothing — olive oil, lemon, sea salt. The Midtown flagship of his international fleet remains the city's definitive Greek seafood room, a white-marble theater of restraint.
The ritual: walk the ice display, choose your fish, and let the kitchen grill it whole. Start with the lightly fried zucchini-and-eggplant tower and the octopus. Dinner prices are formidable; the prix-fixe lunch is the insider's route to the same fish at a fraction of the cost. Power-lunch energy included at no charge.
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