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As you enter the restaurant, you'll pass a wooden cart containing whole snappers displayed atop a bed of shimmering crushed ice. Go for it -- grilled, filleted tableside, and served with a splash of vibrant olive oil and smattering of capers, the pristine snapper is one of Mylos's gems. Back up to the beginning of the bountiful Greek meal, which would be when the pre-dinner plate of warm, grilled pita bread with pungent cucumber-yogurt tzatziki arrives. This goes great with a horiatiki of ripe red tomato wedges, cucumber, green pepper, red onion, black olives, and a full rectangular slab of soft, creamy feta cheese -- all tossed in an oregano-flecked vinaigrette. Flash ahead to dessert, which includes baklava and a number of phyllo and honey-drenched treats. Consider a fiery finish of flaming ouzo, too, as part of the charm of dining here lies in the festive atmosphere achieved when the restaurant fills to its 156-seat capacity and live Greek music fills the air (every Friday and Saturday night).