Arvanitis Family Presents Traditional & Modern Greek Fare at Amylos Taverna

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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.

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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.

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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.

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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 Taverna is available for private parties and events. They can be found on GrubHub, Relay, DoorDash, and Seamless.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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