Greek wine in New York: Taverna Kyclades, Astoria, Queens
Above: Grilled calamari at Taverna Kyclades, Astoria, Queens, wilted Swiss chard, and a “peasant” (village) salad served with toasty, crusty bread, drizzled with extra-virgin olive oil and sprinkled with sea salt. The food is fresh and delicious, the prices more than reasonable, and the long wait for a table is worth it.
Even Eric Asimov, wine writer for The New York Times, had to wait 45 minutes to get a table at the popular Taverny Kyclades in Astoria, Queens. “And I couldn’t have been happier with our wine,” he wrote of the Boutari Santorini, made from 100% Assyrtiko grapes grown on the island of Santorini. “Light, minerally and inexpensive. It went beautifully with the seafood, and was the sort of light white that is absolutely refreshing but still offers something to think about.”
There was an hour and a half wait for a table of four when we visited yesterday evening but well worth the anticipation, especially considering the reasonably priced food and the super friendly waitstaff.
From its sidewalk outdoor dining to the bustling dining room where Greek and English are spoken, this family-friendly restaurant is THE place to be on a beautiful spring evening in the heart of one of the most vibrant Greek communities in the U.S.
Entrées and even the small “peasant” salad were enough for 2 persons, making our tab even more reasonably priced. Boutari Moschofilero and Santorini are served by the bottle.Explore posts in the same categories: Assyrtiko, Astoria, Boutari, food and wine, New York, Queens comment below, or link to this permanent URL from your own site.