Amylos Taverna

Greek food with a modern sensibility (antibiotic-free meats, organic ingredients) sets Amylos Taverna apart from the more traditional—while very fine—establishments in Astoria. For instance, spinach “pie” salad is stacked between shattering sheets of phyllo and crowned with feta, ricotta and honey; and crunchy moussaka croquettes sport dollops of feta béchamel mousse. The Arvanitis family (Omonia Cafe) and executive chef Konstantinos Troumouhis are behind this warm, handsome operation—open for dinner all week long and brunch on weekends.