New Estiatorio Milos to Compete With Joe's and Prime One Twelve

Categories: Restaurant News

InsideMilos.jpg
​So there's no more rumor-mongering, let's get all the facts straight, starting with the name of the new restaurant opening across from Joe's Stone Crab in mid-April: Estiatorio Milos. No, it's not in the former Au Pied de Cochon space. Yes, you have been getting the name wrong. But that's okay -- so have we, apparently.

"Milos" is Greek for "windmill," so the look of this expansive, high-end eatery will reflect that in the form of a revolving door entrance, lots of wood, and and overall airy feel. It's chef will be Sean Bernal who, while admittedly jumping from restaurant to restaurant recently. was most likely the right choice. We argue that few people in this market know seafood better and we're hopeful this commitment will stick. If you also heard that this place will charge top dollar, that's pretty accurate, too. The average check per person may easily hover around $100, with alcohol, but with neighbors like Joe's and Prime One Twelve, that's hardly unjustifiable if the quality of eats served is any match.

Why the expense? Considering that a great portion of the fishy offerings will be flown directly from Cypress, Greece, and Portugal, that price tag may be a bargain. (When was the last time you FedExed a fresh St. Pierre from the Mediterranean? Chances are it would cost you more than a monthly car payment.) Estiatorio Milos has its own fishermen, boats, and even a refrigerated truck for making daily trips to MIA for pickups.

According to Director of Operations Adam Rand, the relationships Bernal has established with local fisherman was part of the reason he was hired for the gig. "We met Sean and were excited about his craft with fish and knowledge of local seas," he explains. "It's about the human side, the source, the relationship..."

Bernal recently returned from the New York outlet of the Estiatorio Milos chain and he said he feels more confident than ever that the restaurant will be a success in this market. One major difference between Miami and the other locales is the addition of a wood-fired grill, custom-made in Mesquite, Texas.

The family-owned business started in 1979 in Montreal and now has six restaurants from Las Vegas to Athens. Employees who tend to stick around a long time give the place the "hospitality of the Mediterranean," owners say. 

Like the other locations, Miami's Estiatorio Milos will offer a market with thyme honey, olive oil, taramasalata and other spreads. A communal table with 22 seats and a private dining room for 40-60 is also in the plans. Live Nova Scotia lobster ranging from 3 to 15 pounds will be found in a tank near the back of the approximately 200-seater dining room.

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Photo by Riki Altman
The private dining room will hold up to 60 seated guests
Rand says a prix-fixe lunch with an appetizer, entree, and dessert will be offered upon opening and it should hover somewhere around only $20. Perhaps that's your best way to gauge where you should throw down the big bucks when you park near SoBe's version of the restaurant Bermuda Triangle, the place where your dining dollars evaporate and all you are left with to remember them by is a (hopefully) full stomach.

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