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How is dinner at milos's since the chef left? I

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heard the chef left as well as others.Has the food suffered as a result?Would you go back to eat there at those prices,or do you think it isn't good value?

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  1. I don't think you are going to get an answer quickly to this. He only left 3 days ago and all the regulars know it, so it becomes a very high risk dining experience given the price of the food. I know I am going to wait until the dust settles.

      1. re: cornporn

        I always liked Sean Bernal's stuff when he was at Oceanaire and was sorry to see him spit from Milos so quickly, but I also doubt that he's exactly essential to the operations there. Milos already has restaurants humming in NY, Montreal and Las Vegas, and it's not exactly a "chef-driven" concept. I doubt you'll see much variation in the food.

        Their ability to hold on to staff generally, given what's being said about management, is another story, though. And I don't think it's ever a place that will be considered a "good value" Bernal or not. It's clearly a splurge place, not a value play.