Highbrow Greek eats arrive in South Beach as opens in South of Fifth Tuesday, May 8. As of noon, reservations were still available via OpenTable at 5:45 and 6 p.m. Chef/owner Costas Spiliadis promises an open kitchen, fish market display, a “build-it-yourself approach to dining” and a neighboring market shilling spices, desserts, cheeses and meats. Expect imported Greek products and menu highlights like charred octopus, Maya white prawns, fish in sea salt, Canadian lobster, Creekston Premium prime filet, and with it all, a big fat Greek check. As for the name, though it seems like restaurateurs and chefs in the SoFi area fancy their bylines (see: Philippe by Philippe Chow), Milos Not By Myles Chefetz was just way too much of a mouthful. Welcome to the ‘hood, Milos.
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