Though it seems like only yesterday we were anticipating the opening of the first Aussie eatery in Astoria, the reality is that The Thirsty Koala just celebrated its third anniversary. Katherine Fuchs (former FDNY chief turned executive chef), Alex Styponias (Astoria-born mixologist, raised in Greece) and Christine Chellos (Aussie native and financial adviser) invited BORO to try some of the new dishes intended to denote the restaurant’s third birthday. The charismatic and all-around beautiful trio of devoted owners have been at it again, and this time they have turned out some particularly inspired changes to the menu. First and foremost—go and order the roasted half chicken. Generously rubbed with oregano and lemon, the bird is served on a pedestal of quinoa. In a single dish, Chef Fuchs has divined the most juicy, flavorful, tender, mouthwatering bird to hit a dinner table. With a skin that is golden and crisp, a prodding with the fork will release savory juices that drip like melted butter onto the platter. It was addictive, and I have dreamt of it nearly every day for two weeks. Just go. Order it. Other exciting additions included a daily rotating flatbread, one version of which features tart cranberries on velvety goat cheese with a slathering of pesto and a tangy arugula sprigs. Quinoa is s Salmon en papillote Cranberry goat cheese flatbread t january 2016 I BOROMAG.COM I 43
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