Amylos Taverna, the authentic and modern Greek restaurant in the heart of Astoria is celebrating the tradition of Greek music with “Greek Night” on December 12 from 8:00 p.m. to 12:00 p.m.
The evening will feature the musical ensemble of singer, Eleana Finokalioti, keyboardist, Panos Chrysovergis, and Christos Papadopoulos on the mandolin. The musical trio stems from Panos, a Greek musical director who recently made his debut in NYC with the band “SYN-PHONIA” a touring company who perform beloved Greek music in a contemporary style known as “The Sounds of Greece.”
Diners can enjoy these Greek melodies and songs while tasting Amylos’ menu. Highlights include:
· Sushi Grade Octopus, a well textured and chargrilled starter with a fava puree, pickled onions, and a yogurt beet sauce.
· Astakomakaronda, an Aegean sea pasta classic is complemented by whole lobster braised in tomato and white wine broth.
· Madagascar King Prawn, which comes to the table flambé with a side of jalapeño aioli dipping sauce in a hallowed out lemon.
· Lamb Burger, ground lamb patty mixed with spices on a brioche bun with mixed greens, pickled onions, smothered in a melted feta cheese.
Amylos Taverna’s cocktail program include new twists on classic drinks like the Dirty Greek, a version of the dirty martini that replaces 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.
More About Amylos Taverna
Amylos Taverna is the modern meets traditional Greek restaurant owned and operated by the Arvanitis family. The family’s storied history begins when patriarch and immigrant, John Arvanitis opened the pioneering and now iconic Omonia Café (as seen in My Big Fat Greek Wedding) in 1974 when he saw that there were no real European style cafes. John and his wife Martha along with the next generation is taking the helm with their son John, daughter Anna Christina and son-in-law Fedon, aiming to craft a new Greek restaurant experience in Astoria, presenting playful modern and traditional Greek fare in a comfortable and warm Grecian inspired setting. Amylos’ mission is to bring food, fun and Greek hospitality to the table.
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 with a light and fragrant fennel broth garnished with fresh herbs and served with crostini’s; and a modern take on a classic dish with their perfectly crisped Moussaka Croquettes, accompanied by a decadent yet delicate béchamel mousse. Crispy Veggie Chips of zucchini and eggplant are stacked high in a tower and served with a yogurt and mint dipping sauce. There Saganaki, made with Cretan Graviera cheese, is salty and savory and served with a subtly sweet tomato jam. A selection of traditional spreads are spotlighted with flavor packed Tzatziki, a smoky Melitzanosalata (eggplant dip), Tarama (salted and cured roe), Hummus, and Tyrokafteri (spicy Feta), which are all served with grilled pita.
Entrees include seafood specialties such as Madagascar King Prawns, giant grilled prawns with orzo and truffle; 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.
Amylos’ dessert menu does not disappoint and is inspired by the beloved pastries from Omonia Café. A traditional Ekmek is offered with honey syrup, angel hair shredded wheat pastry, creamy custard, whipped cream, and toasted almonds placed on top. A unique take on the classic is a Cheesecake Baklava made with layers of phyllo, roasted crushed nuts infused in honey syrup and sprinkled with Greek spices. Karydopita is a walnut cake drenched in honey infused syrup and plated with fig ice cream.
Brunch is served at Amylos on the weekend from 12:00-4:00 p.m. The menu includes a Raw Bar and a Bottomless option with a choice of Mimosa, Bellini, Bloody Mary and Masticha Bloody Mary. Featured dishes include Horiatiki, classic Greek salad, vine ripened tomatoes, cucumbers, red onions, olives, peppers, Arachova’s feta cheese, oregano, aged balsamic, and extra virgin olive oil; Greek Benedict, sourdough crisp, feta and spinach, hollandaise, and herbed potatoes; and Lamb Pita with scrambled eggs, field greens and mint yogurt.
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.
The Arvanitis family came together to design a restaurant meant to transport diners to Greece. Upon entering guests are greeted with Greek urns and a rustic, earthy and warm dining room. A marble bar is set at the front with decorative lamps hanging above and French doors are open in the dining room for an al fresco style experience. The raw walls play on the ancient Greece motif and an antique door from the 1800’s similar to those found in Plaka, Greece adorns the back wall, which was painted by son John.
Amylos Taverna is available for private parties and events. They can be found on GrubHub, Relay, DoorDash, and Seamless.
Location: 33-19 Broadway, Astoria, New York, 11106
Website: www.amylos.com
Phone: (718)-215- 0228
Instagram: @amylostaverna
Hours: Monday-Thursday, 4:00-11:00 p.m.
Friday- 4:00-11:30 p.m.
Saturday, 12:00-11:30 p.m.
Sunday, 12:00-11:00 p.m.
Seating Capacity: 159 for main dining room
8 for the Bar
