Looking for a different kind of Greek experience in the heart of Astoria, one of New York’s largest Greek communities? Amylos Taverna offers a rich culinary history in the heart of Astoria, Queens and serves a modern, authentic, and elevated yet approachable Greek cuisine. The Greek restaurant experience presents a playful modern and traditional Greek fare in a comfortable and warm Grecian inspired setting. Meant to transport diners to Greece, guests are greeted with French doors that open to a rustic, earthy and warm dining room for an al fresco style experience. Owned and operated by the Arvanitis family, Amylos Taverna has a mission is to bring food, fun and Greek hospitality to the table with a dining experience that touches on all the senses, using organic and sustainable ingredients, and sourcing from the finest suppliers.
The menu at Amylos gives diners a taste of both traditional and modern renditions of Greek cuisine. To start a selection of shareable small plates are offered such as a Sushi Grade Octopus, a well textured and chargrilled starter with a fava puree, pickled onions, and a yogurt beet sauce. Ouzo Mussels are made with a light and fragrant fennel broth garnished with fresh herbs and served with crostini’s. A modern take on a classic dish is their perfectly crisped Moussaka Croquettes, accompanied by a decadent yet delicate béchamel mousse.
Entrees include seafood specialties such as Madagascar King Prawns, giant grilled prawns with orzo and truffle and U10 Scallops expertly roasted with beet garlic puree and avocado mousse, drizzled with a fig balsamic. A flaky Halibut is plated atop sautéed spinach surrounded by a velouté lemon emulsion sauce; and Astakomakaronda, an Aegean sea pasta classic is complemented by whole lobster braised in tomato and white wine broth. The menu also features Fresh Whole Fish, with options like Lavraki (“Bronzini”), Black Seabass (Atlantic), Fagri (Mediterranean) and Barbounia, a pan-fried and delicious Aegean Sea red mullet with a sweet flavor and aroma.
Meat dishes include with their tender fall-off-the-bone Dark Ale Lamb Shank with smoked eggplant puree and herb infused extra virgin olive oil; Doublecut Heritage Pork Chop, charcoal grilled with mashed potatoes, heirloom carrots and Greek spices with an au jus; and thick Lamb Chops hot off a charcoal grill with mountain oregano, olive oil, lemon emulsion and served with fries.
The cocktail menu spells out Amylos with an anagram for each drink. Antidote, Muse, Yiamas, Logos, Ode, and Sophist each noting a specific Greek meaning. Sophist, for sophisticated or classy, is a smoky and sweet sip with Bulleit Bourbon, Amarena cherry, walnut bitters, and house made black peppercorn syrup. The Dirty Greek is a new twist on a dirty martini replacing traditional olives with kalamata olives in the olive juice and the garnish. The drink is pink due to the kalamata influence and features a feta cheese stuffed trio of olives to adorn the rim. The restaurant also boasts an international wine list with varietals curated to pair well with the menu of Greek favorites.
By Kinya Claiborne, STYLE & SOCIETY
