Estiatorio Milos

This "Greek God" has been a beacon of seafood excellence for the glamorous diners of South Beach since opening its doors in 2012. Some don’t even need a menu and prefer to order based on a guided tour to the back, where all manner of fish and crustaceans gleam on packed ice.
With fresh seafood arriving multiple times a week, the kitchen tends to keep preparations simple. Sashimi of any type is a good first step, though we’re partial to the bigeye tuna with yuzu kosho and dill. Thin slices of fried zucchini and eggplant mounded around creamy tzatziki are also worth an order. Grilled whole fish baked in salt, and large lobsters round out the feast, though big spenders should inquire about deep-sea prawns for a pricey but precious seafood luxury.