In the early years of his Montreal-based practice, Alain Carle thrived on urban analysis. Although today his work focuses on high-end residential design, he still aspires to “dismantle the dream house,” as he puts it, by drawing on an awareness of alterity and context. His recent expansion of the New York location of Greek seafood restaurant Estiatorio Milos reveals a similar agenda.

On a new episode of the Cooking Channel’s show, Martha opens up about a unique lunch dish she orders from a Manhattan restaurant.

As king of the sea-worshipping Milos empire, Montreal’s Costas Spiliadis is possibly the last restauranteur anyone expected would head inland.