Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
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ON THE TOWN LET'S MEET Where: Estiatorio Milos at Cosmopolitan When: Lunch and dinner, seven days a week What: Chef's tasting menu Why: Working on the Strip, producer Adam Steck and his wife, Bri, dine out about six nights a week and say Milos is a favorite spot. "We love turning people on to this; it's the best thing in the world." LEFT: Adam Steck, who has been producing live entertainment for nearly 20 years, and his wife, Bri. ABOVE: At Estiatorio Milos, the focus is on finding the best foods from around the world, particularly fish, then serving them simply, to preserve their distinctive flavor. Fresh as the Sea AN AUTHORITY ON WHAT GOES INTO CREATING A HIT SHOW, PRODUCER ADAM STECK LEARNS HOW IT WORKS IN THE FOOD WORLD FROM COSTAS SPILIADIS, OWNER OF ESTIATORIO MILOS. BY AL MANCINI PHOTOGRAPHY BY ERIK KABIK A s producer of hit shows like Human Nature, Boyz II Men, The Australian Bee Gees Show, and American Storm, Adam Steck spends a lot of time dining on the Strip with his wife, Bri. Whether for a quick round of appetizers or a multicourse meal, the Greek seafood house Estiatorio Milos is one of their go-to spots. Until recently, however, they'd never met owner Costas Spiliadis, who also runs restaurants in Montreal, Miami, Athens, and New York. That changed when the three sat down together for a two-hour feast. ADAM STECK: They used to say if you could make it in New York, you could make it anywhere. Now it's if you can make it in Vegas, you can make it anywhere. There are so many celebrity chefs with restaurants now. COSTAS SPILIADIS: And what's really very interesting in the food world is, yes, New York is a difficult market—the people are very knowledgeable, 80 they're exposed to more kinds of food, but they're very homogeneous as an entity. But here I get people from all over. I get people from places where they've never heard of Greek food, or people who've only heard of Greek food in a very different way. So the diversity of the diners here gave me another perspective. AS: What you offer [as Greek food] is very chic and very elegant and very fresh—the cream of the crop, if you will. You do an amazing job, especially with your grilled octopus. BRI STECK: That's our favorite. AS: From the first second we took a bite of it, we looked at each other and our eyes rolled to the back of our heads. And that leads you to other things you want to try, so mission accomplished. continued on page 82 VEGASMAGAZINE.COM 080-082_V_ST_OnTheTown_Oct13.indd 80 9/17/13 5:20 PM