I’ve been fortunate enough to have grown up on the doorstep of the Greek food capital of America Astoria, Queens.  It’s safe to say that I’m fairly well versed on Greek Cuisine as I’ve been spoiled with the healthy Greek portions, magnificent grilled seafood, and lotttttts of Feta.  The standard was certainly set high and the decks were stacked.

Off the bat, Mykonos had a warm and welcoming décor with an island blue vibe that lived true to the Mykonos name.  My colleague was giddy as he leaned over to say “it’s like a Greek island!”  Although, I’m not sure if he was excited about the Greek wine list or the atmosphere.

The beginning was perfect, we had a traditional Greek salad with a block of peppered olive oil creamy goat feta cheese that was almost too pretty to break. The homemade bread was good enough to eat on its own. Thankfully, the mussels came oozing (the good kind) in olive oil, lemon and spices which served as an ideal dipping pot for the addictively soft and warm bread.

For our entrees we had grilled lamb chops with a side of roasted potatoes, while delicious as it was certainly waiting for a feast of chargrilled seafood that never arrived was exhausting. The grilled eggplant topped with minced beef was interesting, the fresh eggplant was the winner here as it maintained its fresh juiciness despite being grilled.

The service was very high quality, anchored by the warm seating, as well as the attentive hostess on hand to give a detailed breakdown of each dish. The pace of the meal was ideal and the wait staff kept our plates full the entire night.

Overall Mykonos is worth a visit, I saw a few solo diners who were brave enough to make a solo trip to the eatery (a social faux pas for some, it must be good then right?) I’ve never been to Mykonos, but it certainly tasted like I was there, or at least the next best thing…. Queens, which is close enough for me.

P.S. To properly immerse yourself in a food coma go for a slice (or two) of the Kanafe dessert, it’s an absolute life changer.

Written by: Sharif Salameh, Photos by: Yvonne Basera