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Taverna Kyclades: Authentically Greek From Start to Nudge Out the Door

My friend Kebab and I went to the Jim Henson exhibit at the Museum of the Moving Image in Astoria last weekend. While Kermit and Miss Piggy would have been enough to lure me out to Queens on a sunny Saturday afternoon, the promise of a post-museum Greek feast added extra incentive. Kebab lives in Jackson Heights and had scoped out the scene in Astoria, so I left the restaurant selection in his hands. Based on the 15-minute wait at 4 pm at the seafood-focused Taverna Kyclades, it appeared that his pick was a winner. But when someone said my name while I was waiting near the door and I turned to see Imperial Stout, I knew for sure that we had come to the right place. An Astoria resident, Imperial Stout was just stopping by to pick up a loaf of bread, but he assured us that we would not be disappointed.

Half of the tables here are under a tent whose sides are open in the summer and sealed and heated in the winter. We were seated in the other half–the normal indoor restaurant. Servers carrying plates of lemon wedges and loaves of crusty, oiled and herbed bread bustle in between the jumble of wooden tables and chairs packed with hungry patrons. Above them, the ceiling is lined in Aegean blue. Apart from the people speaking Spanish at the table next to us, it felt a lot like Greece. Our first dish was a plate of grilled octopus–tender with a perfect edge of char–sitting in a shallow pool of deeply flavorful olive oil inflected with dried herbs and scattered with cucumber slices. I topped each bite with a squirt of lemon and could almost feel myself back at the water’s edge in the Peloponnese.

Even though I am typically against the consumption of fresh tomatoes during the wintertime, I couldn’t resist the look of the Greek salad that sat on so many tables while we were waiting to be seated. Filled with vibrant chunks of tomatoes, cucumbers, peperoncini and slivers of red onion, the salad came topped with a thick slice of feta dusted with herbs. I ordered a small one (which turned out to be huge) and was not disappointed. The cheese was fresh and not too salty, and the salad had great texture. Granted, summer tomatoes would have been brighter and sweeter, but these were the best that January had to offer.

For our main course, Kebab had his heart set on the grilled sardines. And I am certainly not one to say no to a fresh sardine. These arrived, eight to a plate, headless, skin striped with grill market and drizzled with olive oil. There was nothing fancy about the way they were cooked, but the fish was obviously of high quality. We pulled the rich and deeply flavorful meat off the skeletons, leaving only the tails on our plates. On the side, we ordered potatoes peeled, cut into chunks and infused with lemon and olive oil before being cooked to tenderness. After our plates were cleared, our server returned to see if we wanted dessert. As I quickly learned, there is no dessert menu at Taverna Kyclades. In fact, there is only one dessert served: galaktoboureko, a custard made with semolina and topped with a phyllo crust. It is like the Greek version of flan. We asked for coffee to go with our meal, but they don’t serve coffee here. It makes sense because people tend to linger over coffee, and Taverna Kyclades doesn’t like a lingerer. Indeed, when our desserts arrived, they were accompanied by the bill, a not-so-subtle hint (and a prime example of the characteristic Greek pushiness) that we were on the verge of overstaying our welcome.

Taverna Kyclades
33-07 Ditmars Blvd.
Queens, NY 11105

Taverna Kyclades on Urbanspoon

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