5357 Avenue du Parc
Bus: STM 46, 80, 435, 935
Visit: January 23, 2014
One of the best things about searching for burgers is the fact that you never quite know where you’re going to find them. Sometimes, it’s not quite the end result that matters, but the journey it takes to get there. What makes this even better is that this latest location marries two things I like a whole lot, burgers and Greek restaurants. The one place you can find this special burgers is at Milos.
Over the last 2 years, I’ve been making a real attempt at finding different types of burgers to keep thing rolling along smoothly. With vegan, chicken, and ramen burgers all going by the wayside, any time I find something interesting, I need to go after it. While I had fish burgers in the past, I’ve never had one made from tuna. Milos is one of the few places that offers it.
After organizing my school’s second annual public speaking competition, I needed a place to eat and unwind afterwards. Since GBS regular, Steakman, was tapped to be one of my judges for the evening, it was only logical that we cross another place off of our long list of places to try. With Milos offering an interesting late night menu, there wasn’t much of a debate to be had here. After listening to 18 speeches and crowning our winners, we were off to Milos.
When you look at their website, you’ll notice how proud they are of two things. First and foremost, they have locations in many major cities around the world. I think it’s one of the first times that I’ve dined at a nice place that has other major locations. The second thing that you can’t help but notice is the fact that the mention of their own first press, extra virgin olive oil is featured on their menu. With the bottle sitting on the table, you can’t ignore that much either. For what it’s worth, it wasn’t that bad.
Milos is a nice place. When you enter, you can tell that you’re in a Greek restaurant. What’s really clear is the fact that you are in a restaurant that relies heavily on seafood. We were surrounded by at least two major counters, where one was solely dedicated to fish. I would have loved to show you all what this looked like, but I wasn’t about to point my camera in the faces of all those hard working individuals back there.
The service at Milos ranks up there as far as I’m concerned. With the time factor on our side, we were seated immediately and greeted at our table soon thereafter. If at any time our server wasn’t available, there were other staff there to pick up the slack, especially if dishes needed to be cleared. Questions and requests about the menu were met with tact leading to no complaints on our end. In all, we couldn’t say anything negative to that end.
When you walk in after 10 p.m., you get the opportunity to pick from a select menu of appetizers, main dishes, and desserts. It is very clearly mentioned that you can’t substitute anything, but why would you really? For the first time in a while, there were a few items that I wanted to try, but some more than others. What was also funny was the price for the special menu matched the year ($20.13). Well, the price was current as of 2013, unless they updated it without telling us, so that I would actually own them a penny more or something to that effect.
The Milos Mèze Platter
Steakman’s choice of appetizer is a platter that includes tarama, tzatziki, htipiti, stuffed vine leaves, olives, and pita bread.
Like we do most of the time, we shared what we ordered for appetizers. This time around, I got to try the olives and the majority of the spreads. The vine leaves were fine and they were on par with what I’ve had in the past. What really caught my attention was the htipiti dip. I wasn’t really keen on trying something outside the vine leaves and olives, but Steakman pushed me to try the other things. The htipiti (the orange one) is a dip of feta cheese. In combination with the pita bread, it was really nice.
This salad is more or less a Greek one. The amount and size of the tomatoes was really nice and I was really happy with that. What was actually really weird was the taste on the feta cheese. I’ve had a lot of feta in the last few months and this tasted a little different. It wasn’t bad different, but it was in such a way that it didn’t really meet my high expectations for feta cheese. While the whole of the salad was good, that little point lessened my enjoyment somewhat.
Extra Feta ($1.95)
At this point, we decided to get some more feta while waiting for the main dishes. Part of the reasoning was to see how it tasted on its own and to make sure it wasn’t isolated to the salad. Well, it was the same feta and perhaps we didn’t know better, but it didn’t matter. The feta was disappointing and that was a shame.
This was Steakman’s main dish which was also part of the late night menu.
This burger contains daikon radish and is accompanied with zucchini fries.
The main reason why I was pushing a visit to Milos was to get a chance to try the late night tuna burger. Over the course of the last 4 years, I had a fish burger, but it wasn’t tuna. Here, I would get to try tuna for the first time ever during the course of the search. This way, it gives the search more life and expose it to more variety.
Before I get to the burger, I have to make note of the zucchini fries. Like a lot of other fries, the more you have, the less effective they are. The zucchini idea was interesting and it was good for the first few bites. But, as time went on, you’ve eaten so much that you don’t really notice it so much anymore. Then again, as an alternative to the greasy fry, I’ll take this over that any day of the week.
First glimpses are important and they can make or break the whole experience. When I first set eyes on this burger, I noticed that there wasn’t very much in it. There are positive and negative opinions on having not too much between the buns. Here, with only the daikon radish, the tuna would get the time to shine on its own. Secondly, the size of the tuna patty was quite large for what I was expecting. If this was a sign of things to come, it could go either way.
The main point of judgement was the taste of the patty. Tuna, which is something that I haven’t had much experience in, is touted as one of the healthiest fishes in the world. Well, if you’ve followed what I’ve been doing in the past, health is something that doesn’t get much of a consideration in the burgers I seek out. So, this was a potentially refreshing change.
When I took a bite, the first thing I noticed was just how close the tuna looked like a regular beef patty. With the taste and the way it was cooked, if you told someone who knew nothing, they could possibly think it was beef. For the most part, there was a faint taste of tuna and the patty was a little too dry for my taste. The patty was sizeable and it did take a lot of effort to get through it.
What made matters a little worse was the fact that the structural components of the burger cause worry. As I got to the end of the burger, the bun started to fall apart. This, in a way, forced me to speed up eating to make sure I wasn’t going to finish things with a fork.
In the end, I was glad to have tried my first tuna burger ever. When I think about it, choosing tuna for a burger is something that limits the interest of some like me. Tuna, in a burger, is an acquired taste. It’s probably for the person who wants a burger, but wants to be healthy all at the same time.
Vanilla Ice Cream
This was Steakman’s dessert.
For my dessert, I went with sorbet of the raspberry variety. While there isn’t much to say here, the prospect of having raspberry wasn’t tempting, but that feeling soon dissipated when I finished the sorbet and it was good.
I would describe Milos as the upscale Greek restaurant with high prices. Some of our dishes were met with mixed reviews, but the service was pretty good. On that night, I got to try something different and there’s nothing that can take that away.