Rule of thumb concerning Greek desserts is either you like them all or you don't like any. Baklava is the litmus test. The one here was, as always, intensely sweet, though not due solely to an infusion of honey; nowadays most restaurants blend in sugar syrup, perhaps partly as a means to sate this country's cane-oriented sweet tooth, but mostly, I suspect, because it's cheaper. Galactobourico features a thinner phyllo crust wrapped around a wedge of milk pudding. Still not salivating? Better order the plate of seasonal fruits.
Greek coffee is also an iffy proposition for some, but, again, there are alternatives -- regular coffee, cappuccino, tea ... or a shot of flaming ouzo from the bar. I'd suggest the last, maybe alongside a Greek coffee, because part of the charm of dining here undeniably lies in the festive atmosphere achieved when the rooms fill to their 156-seat capacity -- there's live Greek music every Friday and Saturday night from 8:00 p.m. to 2:00 a.m. Mylos is fun, its food fresh and affordable. That's why, despite some flaws, it's still as good as any Greek restaurant in Miami.