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Photos by Daniel Grogan/BORO
baked in from early on, but we wanted
to begin to steer out of the comfort food
dynamic that has become ubiquitous in
Astoria. We still have elements of some
comfort staples of course, but we felt
like we wanted to scratch an itch Astoria
didn't know it had. If we are lucky
enough to have a long, healthy run, we'd
like to explore even more eccentricities
in our menus going forward.”
The menu, carefully curated by chef
Anza, could be described as “fusion,”
though the gang is not too keen on this
word.
“While we aren't huge fans of the term,
you could make a case that we fit in the
‘fusion’ category,” Davis said. “Gary is
French culinary trained and has done
tours of duty at prestigious locations like
Bond Street. As a result, our fare has both
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