As football fans from around the world gather to celebrate the FIFA World Cup this summer, the experience extends far beyond the stadium. Across some of the tournament’s most exciting host cities, estiatorio Milos offers a sophisticated destination where exceptional cuisine, warm hospitality, and the spirit of international competition come together around the table. With acclaimed locations in New York, Miami, and Toronto, estiatorio Milos provides an elevated alternative to the traditional match day gathering.

Joey Simons is the Chief Executive Officer of Estiatorio Milos, where he has spent the past 18 months leading the global evolution of the esteemed Greek restaurant and lifestyle brand, having joined in 2024. Working closely with founder Costas Spiliadis, Simons oversees Milos’ strategic growth and continued commitment to culinary excellence across its international portfolio, which includes locations in New York City, Toronto, Montreal, Athens, Las Vegas, Miami, London, Los Cabos, and Dubai.

Some restaurants are having a moment. Others create them. More than 25 years after opening in Midtown Manhattan, Estiatorio Milos remains one of New York’s most enduring dining institutions. Founded by Costas Spiliadis, the Greek-born restaurateur widely regarded as the godfather of Greek cuisine, Milos helped introduce North America to a more elevated vision of Greek dining. Spiliadis first opened the restaurant in Montreal in 1979 before bringing the concept to New York in 1997, building a reputation around pristine seafood, meticulous sourcing, and the belief that exceptional ingredients need little embellishment.

The moment you experience Meet Me at Milos, you’re transported to the sun-drenched shores of the Greek islands. Picture a golden sunset reflecting off the Aegean Sea, glasses clinking as ocean breezes carry the scent of citrus groves and wild herbs through the air. It’s the kind of scene that feels straight out of Mykonos or Naxos, yet now it can be enjoyed much closer to home. Inspired by the timeless elegance of Greek island living, Meet Me at Milos is more than a seasonal cocktail menu. It’s an invitation. A celebration of connection, spontaneity, and the effortless luxury that defines the Mediterranean lifestyle. Built around the philosophy that has made estiatorio Milos one of the world’s most respected Greek dining destinations, this new experience captures the romance of a Greek summer through expertly crafted cocktails, fresh seafood, and unforgettable hospitality.

Dimitri Zafeiropoulos has been global beverage director of Greek seafood concept Estiatorio Milos since 2022, having joined the company in early 2019. He worked his way up fromthe role of sommelier at Milos’s second New York City location, at Hudson Yards, to general manager of that location, to wine director for New York, and then to his current role. Now he coordinates supply of Greek and other wines to markets as wide ranging as Dubai, Singapore, the United Kingdom, and the United States.

An intimate evening at Estiatorio Milos West Palm Beach celebrated the equestrian icon and philanthropist gracing the latest cover of Haute Living. Haute Living welcomed its latest cover star, the celebrated equestrian athlete, philanthropist, and style icon Georgina Bloomberg, alongside a curated circle of friends, tastemakers, and industry luminaries for an evening defined by elegance, warm camaraderie, and an extraordinary sense of occasion. The celebration anchored by the support of coveted Swiss fashion house AKRIS and Braman Rolls-Royce Palm Beach set the tone for a night that wove together the worlds of fashion, philanthropy, and fine living with effortless grace.

At estiatorio Milos, the Greek Wine Program elevates that experience into a journey across the Aegean, where each pour captures the essence of sun-drenched islands and storied vineyards. Thoughtfully curated, the collection highlights rare indigenous varietals and small-batch expressions seldom encountered outside their native regions, inviting guests to explore Greece’s viticultural identity through a lens of precision and intention.

At Estiatorio Milos in South Beach, Greek cuisine is all about pristine ingredients and unfussy execution, with a daily-changing fish display where the catch is selected by weight and simply prepared to let the seafood shine. From charcoal-broiled octopus drizzled with family-produced olive oil to a textbook Greek salad and impossibly thick housemade yogurt, Milos proves that when it comes to top-tier Mediterranean dining, simplicity reigns supreme.

One of the world’s most respected Greek dining institutions is preparing to enter the Mexico City market. Estiatorio Milos will open its first location in the city in 2027, marking a significant expansion for the internationally renowned restaurant and a notable moment for Mexico City’s luxury dining landscape.

With one of the most extensive Greek wine programs in the U.S., Dimitri Zafeiropoulos has long focused on provenance, balance, and storytelling, and his outlook for 2026 reflects a broader shift toward depth and intention in beverage programs.