Opened since 2006, Christos Steakhouse has quickly become an Astoria staple. Recently, Christos expanded their Grill menu to include “The Wedge,” a Prime Dry Aged Sirloin. The Sirloin is aged for 21 days in a special temperature controlled aging room to achieve peak flavor and tenderness before being charbroiled. “The Wedge” is served family-style, and butchered into Filet, Culotte, and Tri Tip cross-sections making it the perfect shared entrée for couples or group dining. The newest addition to the Christos menu joins popular signature dishes created by Executive Chef Mina Newman, winner of Food Network’s Chopped such as the Charred Octopus with roasted red peppers, capers, and red wine dressing and the Saganaki, pan-fried Vlahotyri cheese. Christos also doubles as a butcher shop, similar to many steakhouses around the city. From the butcher at Christos you can buy select cuts of meat in various sizes.
Joonbug recently stopped in to Christos for a delicious dinner and highly recommend the following:
For starters we recommend the Trio of Greek Spreads. This appetizer includes the traditional tzatziki yogurt spread, taramasalata (a yogurt spread with cured fish roe), and a roasted eggplant dip. The pita slices also go well with the tableside serving of Kalamata olive spread brought out with your basket of brown and white Greek breads.
Not a huge meat-eater? Christos’ Seafood menu has some great choices. We tried the Pan-Roasted Dry Sea Scallops. These scallops melt in your mouth and are accompanied by pieces of butternut squash in a brown butter sauce.
Staying true to our passion for Greek fare, we also ordered the Colorado Lamb T-Bones finished with a garnish of Greek oregano from the Grill menu.
If by some chance you have a little extra room for dessert the ricotta cheesecake with blueberry sauce, paired with the perfect cup of espresso, is a great finish to a wonderful meal.