Tag Archives: Christos Steakhouse

Christos Steak House: It’s all about the flavor

| editorial1@queenscourier.com

Photo courtesy of Christos Steakhouse

Christos Steak House in Astoria is the essence of traditional American cuisine, complemented by an assortment of Mediterranean influences. Prime aged steaks, succulent lobster, an impressive wine list and surplus of inventive sides make this eatery a “must try.”

Begin your meal with the octopus – charred, served with sweet roasted red peppers and capers. The dish is tender, textured, flavorful – a beautiful rendition of a classic appetizer. If you’re looking for something light, order the arugula salad. The greens are accompanied by roasted figs, crispy shallots, smoked feta – all drizzled in a balsamic black pepper vinaigrette. It’s an excellent combination of flavor, proving to be the perfect way to start your meal.

Christos offers a raw bar, complete with East Coast oysters, littleneck clams, shrimp cocktail and spicy scallops. If you prefer your seafood cooked, you’re in luck. The extensive seafood menu includes grilled jumbo shrimp, charbroiled wild salmon, broiled whole bronzini and fresh lobster. Customers rave about the lobster, served with an assortment of savory sauces.

Steak is the staple item at Christos. Cuts include skirt steak, porterhouse, filet mignon, ribeye and New York strip – the list goes on for pages. The quality of meat is critical at Christos, as all beef is carefully aged for 21 days in a temperature controlled room. This process is used to achieve “peak flavor and supreme tenderness.” Charbroiled meats are cooked at 1,200 degrees, finished with coarse sea salt and dried mountain oregano.

I ordered the skirt steak, while my guest opted for the New York strip. The skirt steak was an optimal combination of tender, marinated meat and minced garlic – excellent quality. My guest’s strip steak arrived on a simple white platter, garnished with some greens. We were pleased with the flavor and tenderness.

Christos offers an assortment of sauces for the steaks including Roquefort cheese, wild mushroom, and lump crabmeat served with a tarragon béarnaise. Our waiter, Erik, was the prime source of information regarding the surplus of sides, suggesting the wild mushrooms or grilled asparagus. If you’re a meat and potatoes eater, opt for the mashed potatoes, available in more than 10 varieties including basil pesto and goat cheese basil balsamic.

To end your meal on a sweet note, we had the chocolate crème brulee. Sweet, textured, with exquisite flavor, it is the perfect way to finish your meal at this memorable Mediterranean-American eatery.

Christos Steak House
4108 23rd Ave, Astoria
Free Parking, Outdoor Dining Available



Astoria’s Christos Steakhouse is a ‘rare’ find

| aaltman@queenscourier.com

THE COURIER/ Photo by Alexa Altman

Meat has met its match at Christos Steakhouse, a hidden Astoria eatery where the cuisine is captivating and the service spectacular.

Tucked away on 23rd Avenue, far from the buzz of Steinway Street, the building’s façade is easily unnoticed amongst a row of residences. It isn’t until you catch a glimpse of the valet parking attendant, a luxury not often seen in New York City, that you know you’ve arrived.

The interior was warm and inviting with low lighting, classic wooden fixtures and beautiful table settings. In the corner sits a tank swimming with live lobsters, for diners looking for an “interactive” experience.

Staff members were hospitable and kind, armed with their top suggestions and a wine list that included several Greek selections. Executive chef Mina Newman, a kitchen veteran, executive chef at Manhattan’s Edison Ballroom and winner of Food Network’s “Chopped,” stepped out of her workspace to chat about the restaurant’s latest happenings.

After sipping on a glass of California Pinot Noir, we sampled the house’s clams casino and octopus appetizers. The clams were large morsels topped with seasoned peppers and bacon in traditional “casino” style. The octopus, served charred over a salad of roasted red peppers, capers and fresh greens, drizzled in a red wine dressing, was salty and tangy with a texture unlike that of any other fish.

For our main course, we selected one of Christos’ famous cuts of steak — the T-bone, served with an assortment of sauces including béarnaise, a red wine and shallot reduction and the house’s original steak sauce. Tender and flavorful, the steak was some of the best we had ever tasted.

We also ordered a seafood special — Chilean sea bass over a bed of spinach and tomatoes. The fish was delicate and light, a nice juxtaposition against the heaviness of the steak.

It was impossible to not try some of Christos’ hand-cut French fries and flavors of mashed potatoes. Our server suggested the bacon and blue cheese mashed potatoes and the fries with Parmigiano cheese, truffle oil and chives. Both dishes were excellent complements to the meal, taking the tried-and-true staple of “steak and potatoes” to the next level.

Sadly, we did not save room for dessert, even though the “Baked Astoria” — cookies and cream ice cream with red velvet cake served flambé style —– sounded incredible. We plan to make it back a second time, however, just for something sweet.