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Michael Psilakis attracted an avalanche of praise for his haute Greek cuisine at Anthos and then with the more home-style Med meals at Kefi and Mia Dona — all in New York. Eos's bill of fare, composed mostly of "small plates," is among Miami's most creative assemblages of comestibles. Start with one or more raw fish selections, including sushi/sashimi accented with delicate and daring accouterments such as Burrata cheese, fava beans, and caviar atop uni. So many great dishes, such as velvety chilled corn soup with crab legs, charred corn, and a dab each of fig purée and yogurt. Or luscious lobster-and-sea urchin risotto with egg yolk, caviar, sprigs of fried herbs. and tender lobster meat. Or smoked octopus tentacle under cover of sweet diced pineapple, sopressata sticks, and paper-thin ringlets of fennel. Even some old-school cooking charms, such as chicken leg ballotine in tandem with slices of warm, crisp-skinned breast shot with black truffle purée. Most plates range from $10 to $16, and though portion sizes vary greatly, four or five items should suffice per couple. Desserts are a bargain too — $6 to $8 — and include a "cannoli," filled with passion fruit foam and diced papaya and mango, floating on a cup of tapioca tripped with coconut and fresh vanilla. Dollar for dollar, diners here get more in the way of ambiance, service, and cuisine than at any other mid- or upscale restaurant in town. 485 Brickell Ave Miami, FL 33131 305-503-4400
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