Should naturally be about Astoria, no? I have not explored the area as much as I should so I sought out the expertise of my Greek pals Penny and Sophie on where to go and what to eat. Here is their cheat sheet:

Agnanti Meze for small plates, fresh salads and “tastes of Constantinople”

Taverna Kyclades for amazingly fresh fish, grilled just like in Greece

Telly’s Taverna, also nice seafood, and just off the beaten path so less crowded

The Original Stamatis Restaurant, (make sure it’s the one on 23rd Ave), for authentic mom-and-pop homey comfort food

Zenon Taverna for Cypriot specialties like Sheftalia char-grilled pork meatballs, grilled haloumi cheese and Arni Kleftico or “stolen” spring lamb

Tony’s Souvlaki Opaa for quick and tasty gyros and apparently to see the pet raccoon in back

Athens Café or Grand Café on 30th Ave for cold shaken coffee frappés and dessert

Artopolis Bakery for Greek cookies by the pound

Yaya’s Bakery for the best Greek bread

Titan Foods for the biggest selection of Greek groceries, including housemade pastries, fresh-cut feta, amazing olives and Greek brands you can’t find elsewhere.

Mediterranean Foods for a more edited selection of Greek goodies to take home.

What are your Astoria go-to’s?

A New One For The Spice Rack Mastiha, a resin harvested only on the Greek island of Chios (Xios), is making its way into the US culinary lexicon with the release of the new cookbook Mastiha Cuisine by Pylos’ consulting chef Diane Kochilas. Mastiha, also known as gum mastic, masticha or μαστίχα, has been used for thousands of years in cooking as well as medicinally, and has a distinctive rooty, warm, spicy, vaguely piney/minty flavor. It makes a nice chewing gum and toothpaste flavoring, and is traditionally used in Easter cakes and more recently as a curious undertone in tomato-based sauces for fish and meat. Visit the EU-funded US flagship store on the Lower East Side, where you can pick up the cookbook, which is full of creative mastiha recipes, as well as mastiha-flavored olive oil (perfect on a fava bean/mint salad) and of course, the resin “tears“—which you grind with a mortar and pestle prior to using. They’re expensive, but a little goes a long way.

image via hammerl.com

So I guess today is Greek Day on NewYorkavore Pylos in the East Village is one of my favorite dinner spots. It’s somewhat spendy and there’s always a wait to sit down, but I love it still. The more people you can rustle up to go with, the better. Then you can order a ton of plates to share—Artichoke Moussaka, Pan-Fried Meatballs, Zucchini & Eggplant Chips, Classic Grilled Sardines—I could go on…Otherwise, if it’s just dinner for two, you’re forced to over-order and overeat rather than go through the harrowing narrowing process. 

Midtown’s Marketa is a little Greek lunch spot and gourmet shop. Perfect for fresh salads and picking up dinner party treats after work.

Opa! Flaming food at Uncle Nick’s Ouzaria.