Food
26 APRIL 2018 I LIC COURIER I www.qns.com
“What I want diners to know is that
the food they are eating is super fresh
and unique,” he said.
For diners who would rather their entrees
have lived on land, Akrotiri offers
dishes such as souvlaki anihto with organic
chicken, pita, tzatziki and roasted potatoes,
a lamb chops dish, a strip steak or a Greek
burger which includes tomato, marouli slaw,
crispy shallots, smoked metsovone cheese,
tzatziki and fresh-cut fries.
The menu also includes a raw bar with
a choice of a daily selection of seasonal
oysters, a seafood tower and shrimp
cocktail.
Desserts include karidopita, a walnut
cake with a sweet syrup and portokalopita,
a “very unique” yogurt cake
with syrup infused with orange zest.
According to Poulmentis, Akrotiri’s
wine menu is also one-of-a-kind and
also includes a variety of Greek wines,
many which are not carried in Greek
restaurants around Astoria. Options
include Terra Ambera, an orange wine
made on the island of Lemnos, Assyrtiko
Karamolegos, a wine made on
the island of Santorini, and Melanthia
(meaning black flower), which is a
dessert wine made with grapes grown
near Mount Olympus.
Though the menu isn’t expansive
like other Greek restaurants, Poulmentis
said he wants to emphasize
the quality of his food.
“It’s completely different from all
the restaurants in Astoria because
of the quality, this I can tell you 100
percent, even though the prices are
the same as other places,” he said. “I
want people to know the uniqueness
of the ingredients what we use here.”
What I want diners
to know is that the
food they are eating is super
fresh and unique.
NICHOLAS POULMENTIS
Chef
/www.qns.com
