The 10 Best Restaurants in Astoria

The 10 Best Restaurants in Astoria

Photo of Village Voice

Astoria is blessed with multiple thoroughfares brimming with restaurants, cafes, and bars, which honor the flavors brought here by the many waves of immigrants from Italy, Greece, North Africa, and Latin America.

10 Places
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    A mezze plate, with baba ghanouj, crispy kale, and the most ethereal falafel you'll have, might come with a side of owner Ali Al-Sayed's thoughts on philosophy -- he knows his Sartre from his sumac.
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    You won't linger over your meal at Taverna Kyclades, but you will leave happily stuffed from super fresh Greek salads and grilled fish entrees - we recommend the swordfish kebab, which never succumbs to the fish's tendency to come out a bit dry elsewhere.
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    Like Astoria's many tavernas, the grilled fish is stellar, but the many vegetarian-friendly appetizers -- like the eggplant dip and fried green peppers stuffed with cheese -- also merit attention.
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    Here, you can try combinations like fig, prosciutto, and gorgonzola dolce on crusty bread, or crostini with goat cheese, honey, and rosemary oil. Tapas highlight fresh veggies, like baby arugula and beets.
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    A pizza topped with kale, béchamel, pine nuts, and currants gives the illusion of health but is hearty enough to help you shake off a hangover, as is the "warm bankie," eggs with asparagus, mushrooms, and truffle oil over polenta.
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    There's no need for Astorians to schlep to Roberta's when they can get a pie here that balances spicy soppressata, red chili flakes, and honey, or a white pizza with pillowy ricotta and a peppery pile of arugula.
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    The restaurant's signature pie has a cracker-thin crust that nevertheless stands up well to high-quality, traditional ingredients like fresh mozzarella, basil, and ripe plum tomato. Garlic knots, airy and light on the inside, are also a must.
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    Authentic French food is hard to come by in Queens, which makes this tiny spot at the southern edge of Astoria a real gem. Chef and owner Philippe Fallait originally hails from Brittany, a region of France famed for its buckwheat crepes.
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    Roasted mushrooms, borscht, and sausage and kraut dumplings might sound like winter fare, but chef Natasha Pogrebinsky is deft at balancing seasonal ingredients, and her Slavic-influenced food works just as well in the summertime.
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    A casual Brazilian spot off Broadway, Pao de Queijo's eponymous cheese bread is a treat made chewy with tapioca flour. The restaurant also turns out hand grenade-sized empanadas with fillings like chicken and cream cheese and hearts of palm.
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