An entree of Shrimp Saganaki, above, and a Mediterranean Meze Plate appetizer, below, were among the choices on the $29 price-fixed lunch menu at Estiatorio Milos, an expensive Greek fish house in midtown Manhattan.
The Meze Plate: Hummus, Tzatziki, Taramosalata, Spinach Pie, Greek Olives, Radish and Cucumber
By VICTOR E. SASSON
The New York City Restaurant Week lunch menu at Estiatorio Milos hasn't varied much since my first visit to the expensive Greek fish house in August 2011.
Then, a three-course lunch cost only $24.07, and one of the entrees you could choose on the limited menu was a thick lamb chop.
By August 2013, the same fixed-price lunch, featuring pretty much the same appetizers and entrees, went up to $25.
At the end of July, the price had jumped again -- to $29, plus tax and tip.
Last Thursday at Milos, the lamb chop was a $10 supplement, and you could even get Lobster Pasta in a light garlic tomato sauce for an extra $15.
All-year lunch menu
The Summer Restaurant Week promotion ended last Friday, but Milos serves this $29 three-course lunch year-round.
You might find other Manhattan restaurants extending the promotion until Labor Day. Restaurant Week returns in January.
The New York City Restaurant Week promotion began in 1992 at lunch only (3 courses for $19.92, plus tax and tip).
Each year, the price jumped 1 cent, but in 2010, the lunch went up to $24.07; in 2013, three courses cost $25.
Last week, lunch for two at Milos cost $74.75, including tax and a 20% tip, but I paid with a registered American Express card and will be getting a $5 statement credit.
My appetizer at Milos last week: Two perfectly grilled Canadian Scallops served with orange and mint salad. They were smaller than the scallops I was served in 2011.
The open kitchen at Milos boned, butterflied and grilled a whole Dorade Royale or Mediterranean Sea Bream, serving the wild-caught fish with steamed broccoli crown, and extra-virgin olive oil and capers.
My wife chose the Shrimp Saganaki with couscous, Mediterranean Meze Plate and Karidopita or Walnut Cake with ice cream for dessert.
My dessert was Fresh Fruit of the Season, including a wonderfully sweet slice of cantaloupe. Below, the fresh-fruit I was served in August 2013.
On Thursday, deep-sea Cardinal Prawns or Carabineros at $95 a pound were one of the choices from what Milos refers to as the restaurant's fish market, below.
|Small Red Mullet were $61 a pound on Thursday.|
We were seated in the dimly lit bar area of Milos, a cavernous space with plenty of exposed concrete, ceiling beams and electrical lines that do little to muffle noise. The wine cellar is on the second level, above right.
A large basket of toasted bread disappeared quickly. We were offered more, but declined.
|Estiatorio Milos at 125 W. 55th St. in Manhattan (between 6th and 7th avenues) occupies the first two or three floors of an office building. Milos has branches around the world, including a luxurious yacht called Milos at Sea. Website: The freshest fish on ice|