estiatorio Milos Hudson Yards
Seafood restaurant · Chelsea
20 Hudson Yards Fifth Floor, New York, NY 10001
Highlights
Stylish Greek seafood restaurant with Mediterranean setting
Stylish Greek seafood restaurant with Mediterranean setting
"Launched in Manhattan in 1997 and grown into a global group of roughly a dozen restaurants, the business became a multigenerational family enterprise in which the founder encouraged the son to learn the trade; the son later shaped the wine program, championed Greek winemakers and moved into executive leadership as the brand expanded internationally and into new Manhattan locations." - Andrea Strong
"Like its other location in Midtown, this Greek spot is very fancy, with most tables occupied by groups in tailored suits eating lobster or jumbo prawns that cost over $100 per pound (fresh fish is flown in daily from around the world). It’s expensive, but if you’re in your high-roller era or just entertaining clients on the company’s dime, you’ll eat some good food here, like perfectly cooked octopus with a rich fava bean puree. The dining room with big round tables and floor-to-ceiling windows works for groups, and there’s also the walk-in-only Milos Wine Bar." - neha talreja, kenny yang, carina finn koeppicus, will hartman
"Chef Costas Spiliadis is commandeering a slice of Levels Five and Six for an outpost of Estiatorio Milos, his Mediterranean seafood spot."
"Or there were also those visits I made to the new Milos at Hudson Yards, where price-less menus (among other tricks) can easily send a meal $100 over budget." - Ryan Sutton
"Following Eater NY critic Ryan Sutton’s zero-star review of Greek restaurant Milos at Hudson Yards — in which he calls it “one of the last big restaurant scams in New York” — a Montreal critic revisited the high-end seafood chain and was also unimpressed. Though she had positively reviewed the Montreal spot in 2016, her latest take also notes the restaurant’s “staggering” prices, as Sutton does in his review. Of a $108 grilled fish, she writes, “did this fish have exceptional finesse or taste? No.”" - Carla Vianna
