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Miami New Times
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As you enter the restaurant, you'll pass a wooden cart containing whole snappers displayed atop a bed of shimmering crushed ice. Go for it -- grilled, filleted tableside, and served with a splash of vibrant olive oil and smattering of capers, the pristine snapper is one of Mylos's gems. Back up to the beginning of the bountiful Greek meal, which would be when the pre-dinner plate of warm, grilled pita bread with pungent cucumber-yogurt tzatziki arrives. This goes great with a horiatiki of ripe red tomato wedges, cucumber, green pepper, red onion, black olives, and a full rectangular slab of soft, creamy feta cheese -- all tossed in an oregano-flecked vinaigrette. Flash ahead to dessert, which includes baklava and a number of phyllo and honey-drenched treats. Consider a fiery finish of flaming ouzo, too, as part of the charm of dining here lies in the festive atmosphere achieved when the restaurant fills to its 156-seat capacity and live Greek music fills the air (every Friday and Saturday night).
BEST GREEK RESTAURANT Mylos 1111 Ponce de Leon Boulevard Coral Gables 305-461-0403 Some Greek restaurants excel at throwing napkins in the air and smashing a lot of plates. You wouldn't want to do that at Mylos. They need those plates like a painter needs blank canvases. On what else would they serve their inimitable Greek salad? Or the whole fresh snapper that crackles with flame-grilled flavor, the leg of lamb redolent of mint, the homemade dolmades, the heavenly saline taramasalata.... More »
Over the years this friendly restaurant in the Chateaubleau Hotel has been cited in this edition several times, and for good reason. The food is tasty, the service is attentive, and the extended-family proprietors -- from Greece via Montreal -- are serious about the restaurant business. They care about what they are doing. Now the olive tree has branched and a new generation has taken charge. And there are changes afoot. Brothers Costa and Angelo Grillas, just 23 and 25 respectively, want to... More »
The wreath of laurel goes to Mylos for the third time. Surely the gods must descend from Mount Olympus from time to time to mingle with mortals and partake in the great feasts offered here. How else can such favoritism be explained? There's the paidakia, broiled baby lamb chops sautéed with mushrooms; the dolmades, stuffed grape leaves with rice and meat; and moussaka, ground beef, eggplant, and potato topped with layers of Béchamel. A favorite of Hermes -- so much that it was... More »
A few years ago, while my wife and I were seated at an outdoor seafood restaurant on the island of Santorini, a seemingly frail and elderly lady astonished us by repeatedly rising from her chair and punting puddy cats further than one would have... More »
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