''Milos is packed this evening. No surprise there. Milos, unarguably Montreal's most renowned Greek restaurant, is always packed for dinner. And lunch and late night noshing, too -thanks in large part to a moderately priced menu in the latter two instances..''This goes a long way toward explaining why Costas Spiliadis, the Milos mastermind, founder and empire-builder, is smiling. He has accomplished the nearly unthinkable on the local restaurant scene. Milos, with its minimalist, crisp-white Mediterranean decor, has not only flourished since opening here 30 years ago, but Spiliadis has been able to parlay that success on a grander scale, having ta York City and Athens by storm with operations that require reservations weeks in advance.
Plus, there are two more restaurants to come: in Las Vegas in December, and Miami Beach next year. And, there's another creation almost ready to spring, a cooking school on the Greek Island of Kythira. And can't forget the recently opened steak house Cava, up the street on congested Parc, in what used to house his Le Petit Milos. And there is the olive-oil business and the gourmet shop in the Big Apple..''
Read more: http://www.montrealgazette.com/life/Greek+cuisine/3526773/story.html#ixzz0znQ4CQ7J
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