Greek seafood restaurant Milos opened in Montreal in 1979 and was chef-owner Costas Spiliadis’ first eatery, preceding locations in New York, Athens, and Las Vegas. Fresh seafood ranges from sardines and octopus to Gulf shrimp and red snapper—all served with olive oil pressed by Spiliadis’ sister in Greece. A bed of ice displays the daily catches market-style, while the whitewashed walls evoke a Greek taverna. For dessert, both the loukoumades (fried pastry) and baklava are sweetened with Kythiran honey produced by bees that feed on wild thyme. A surprising wine list focuses mainly on Greek labels, French Chardonnays, and Pinot Noirs.
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