Restaurant Review: Taverna Kyclades, Astoria, New York

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We started with the house wine, a Moschofilero, from the Peloponnese region of Mantinia. I found it to be lively and very floral and eminently drinkable.

The first dishes to arrive were the oktapodi, or grilled octopus, and the Dolmadakia, stuffed grape leaves. These are the actual leaves of the grapevine plant stuffed with rice and herbs. Both dishes were extremely satisfying.

While we were still enjoying the octopus and grape leaves, a large traditional Greek salad arrived, replete with Romaine lettuce, cucumbers, Kalamata olives, tomatoes, and Feta cheese.

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Not too far behind were the ksifias, or grilled swordfish, sardeles, or grilled sardines, and scallops, one of the only menu items without a name in Greek. It seemed as if the table were magically expanding to contain all of the dishes that were being brought, the side dishes of beets, lemon potatoes, and fried potatoes, so as to appeal to everyone’s palates.

The service was very low-key yet friendly and what came out of the kitchen was solid: Manhattan restaurant quality without the price tag. Even though we only ordered three entrées, there was food to take home.

The waiter seemed disappointed that we weren’t asking about dessert – who had room? – yet four dishes of Greek yogurt with honey and nuts magically appeared: “On the house,” the waiter informed us.

BOTTOM LINE

This unpretentious establishment is unquestionably worth the wait and provides an exceptional dining experience.

THE DETAILS

Taverna Kyclades
33-07 Ditmars Boulevard
Astoria, New York 11105
www.tavernakyclades.com

(Photos: Accura Media Group)

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