Traditional GREEK FOOD TOUR of Astoria, Queens with @UnseenVoices | NYC

What's up, everyone? This is David Hoffman from David's Bin here, coming at you from beautiful Astoria, Queens, New York City. I'm here with my boy Tasos from Greece, and we are here in Astoria. This is the biggest Greek community in New York City. Tasos, what do you know about this place? First and foremost, it's my first day here, and I've got to say it's really Greek. What I do know is that the first immigrants back in the day came here in Astoria, from Greece to New York City, and I've heard stories that you could literally walk around here only with Greek, no English. But now, obviously, the years have passed, and people have left Astoria, Queens, and they went to Brooklyn, they went to Manhattan, but it's still super Greek. Literally, my first time in here, I was like, why is everybody speaking Greek? It's amazing. It's insane. That's awesome. So we're going to do five different stops today. We're starting off at Taverna Kiklades. Kiklades, yeah. So it's like a seafood restaurant. Obviously, Kiklades Island, Santorini, Mykonos. Yeah, so Kiklades, or Cyclades in English, it's a group of islands in Greece. Most foreigners, Americans, think that Greece is those white buildings. It's not only that. It's only that chain. So we're going to start off there. We're going to have some seafood. From there, we're going to go over to have some frappe fredo. Fredo espresso. If anybody's watching this from Greece, it's going to be so excited. Yeah, because it's not frappe. It's fredo espresso. No, like right now, nobody's drinking frappe in Greece, bro. Fredo espresso is the holy grail. Trust me. Everybody's drinking that. Amazing. And then after that, we're going to walk around the city, see a market. Then we're going to go to King's Souvlaki, have some delicious souvlaki, and then finally at Pajari Estudatorio. Estudatorio, which means restaurant. Okay, so lots of food. It's 2 p.m. We have about four hours to explore. Let's go. Let's eat some shrimp. Right? Shrimp sakanaki. Let's go, bro. Let's go. Let's go. David, let's go into the kitchen. Loving this restaurant so far. Feels like Santorini. You can see they're making bulimba potatoes right now. One of our top delicious side dishes. Hola, hola. ¿Qué tal? ¿Todo bien? So we're in the kitchen, and right over here to the left, we have all the fish. We have the ice, the fish, the shrimp. Oh, it smells so good in here. We have the clam, the octopus. And it's getting ready slowly, huh? Slowly, right? I've been 10 miles away from Greece, bro. This is what I needed. Try it out. I know. I know. You know what? Greek food, for me, sakanaki, moussaka, what else? Moussaka? Like it's not really Greek, huh? Hey, don't say that. Like almost, you know? What is it? The cultures and the cuisines, like, influenced by the Turkish, by the Middle East, by, you know, Asia. So you take out the sides, basically. And then you start opening up the fish. It's easier to eat. You push it down, and then you just cut it off. Just like that. Then you just lift it like this, take out the bones on the side. This is the best thing ever, because I hate bones in fish. It still works. It still works. Spanakopita. So that is a spinach pie. So you have biropita, which is cheese pie, spanakopita. We have bulgatsa, which is trompeta ala migi, which is with cream inside, and, you know, all that crunchiness. I can't wait. It's getting hot in here. So we're bringing octopus, fried calamari. They have stuffed fish. That looks so good. This is stuffed fillet. Stuffed fillet. Wow, and then you also have fish up here, like, on the grill, right? And then we have all these beautiful... So calamari, pulpo, you got more fish. You have, like, almost like a kebab, right? Yes, the swordfish kebab. Swordfish kebab. Wow, that's great. And you also have this hard bread. So this bread is the bread of Greece. It's really, really hard. So good. I need a ouzo. Ouzo, ouzo. Come on, come on. David, we might have all this food here, but, you know, you cannot start a Greek meal before you have, you know, a sip of ouzo. So it feels like we're in Greece, right? It definitely does, bro. It definitely does. So what's the story behind the white building? Because you've told me an incredible story that no one knows. Yeah, so Tiklades is the name of the restaurant. Tiklades is a group of islands in Greece, right? So the architecture, one characteristic, you know, one common thing about this group of islands is the white buildings. Most of you have seen pictures. There are two main explanations. The first explanation is that they were painting all the buildings white because at the time there was piracy in the Aegean Sea. So they were painting all the buildings white so everything looked the same. So when the pirates would arrive at a certain island, they wouldn't know where to search. So people were like, it was kind of a hideout for people, you know? Amazing. And the second explanation is that they were painting the buildings white because the white color reflects the sun which is sunny most of the time. And the interior is fuller. So these are the two explanations. Awesome, man. Well, cheers. We've got some ouzo. We're ready to go. Yamas. I love anise, man. So nice. The flavor, right? Bro, I've been away from Greece for 10 months. And I really needed this. It's your last day here in New York. It's my last day in New York, first day in Astoria. And I was like, we gotta do this before I go, before you go. Cheers again. Yamas. Another great day. Amazing meal. And the people here are so friendly. And I'm excited, man. We have some octopus. Pulpo. Grilled octopus. The best. We also have some stuffed clams which have been baked. We have the red snapper. Beautiful fillet. And over here we have fried calamari. Greek salad, of course. The Greek salad is the best. It's olives. This one actually has some peppers and big blocks of feta. So how do we open this guy? So theoretically, you remove the head first. Okay. We have the spine in the middle. So that's why you cut the head and you open this and you remove the middle. You know what I mean? You gotta get the belly as well. Yeah, it's fine, man. Remember, this fish is easy. It's oily. It is freaking delicious. And right here, you just gotta grab this guy. And now you remove it. Oh, look at that. And there's still a lot of flesh here. You want some of this? Nah, bro. This is not how we do it. Nah, this is how I do it, bro. Do it the Indian way. Oh my god. But like the most important part. You know what the most important part is? This is the most important part. I've been eating a lot of Indian food. I had some Albanian food today. But I gotta say, this is gonna be the easiest thing to eat. Because seafood is easy. It's light. Tasty. The olive oil. Okay, so we'll get some pieces here. You gotta be careful. I try to stay away from the skin because it has some bones. Get some of these pieces right here. It feels like I'm back in Greece. It does feel like it, right? The only thing we're missing is the sea. Nice fresh fish. It melts in your mouth. Dude, it does. I've never had seafood like I've had it in Greece. Bro, this is the best fish I've tried outside of Greece. Hands down. This is Greek, right? Oh my god, bro. This is actually Greek, bro. It's like I'm back in Greece. This place is authentic. It's real. Everybody told me to come here. I know 5 or 6 Greeks here in New York. Everybody told me, you gotta go to that place. To experience Greece away from Greece. So here we are. And this is my favorite. This one? Oh yeah. So my wife is half Kalimian. The island of the sponge divers. Kalimnia. And there I saw them beating these guys. Like on the boat. That's how you do it, bro. It comes out tender. Oily. Cheers. What else do you know? I don't know that much, man. I haven't been back to Greece since 2015. It's been a minute. Damn. I've been away for 10 months. We'll see how long I stay away. I'm gonna visit him in Thessaloniki. In the future, for sure. So let's get on this octopus. They gave us 2 massive tentacles. Look at this. This is actually very easy to eat. It's very meaty, right? Yeah, it is. The oregano. It's too good. A lot of people don't know about trivi. An herb that grows in the mountains on the mainland of Greece, right? Exactly. I'm not sure where exactly it grows, but it does grow on the mainland. It's a pity, because most people that visit Greece get introduced only to the islands, but there's so much more in Greece. Somebody has 2 weeks of vacation, they're gonna go to Athens, Mykonos, Santorini. But there's so much more to Greece. So I'm glad we're here in Queens, bro, to show this. Greece is 2 countries. It's the islands and mainland. Completely different cultures, it feels like. Cultures, architecture, food. The way the land is. You have these mountains, everything's connected, and then the mainland is completely separated. Greece is 11 million people, right? Half of the population lives in Athens. It's 5.5 million. It's crazy. People visit Athens, and I thought I would find an ancient city like Rome, like Italy. Yeah, bro, but it was ruined. Are you gonna eat it? It's a crime against humanity if you don't eat this. Let's take it all. What do you want? This one. You never leave octopus. Delicious. Very tasty. Damn, bro. That's my guy. And right here we have the stuffed clams, huh? So this is easy, right? You just pop in, and what do they have on top? Is that cheese? No, it's like breadcrumbs, right? I'm not quite sure, yeah. You can do it with your mouth, no? Yeah, I guess. Leave it in here, right? Oh my god. It's like the sea had a baby with bread. Wow. So delicious. This is the best dish here, right? One of the best dishes I've had, both in Greece and abroad. I'm a big clam seafood guy. This is one of my favorite dishes. Bro, this like melts. Yeah, it melts. I'm in awe. Bro, this is insane. This is next level right here. This beautiful stuffed clam. Wow. Mmm. Delicious. How do you say it? Very tasty. Okay, next up we have the incredible salad. Look at this block of feta. Sorry that I'm grabbing it, but look at that. This is the best. If you guys don't know, that feta is trademarked in Greece. Yeah, bro, and the thing is like this looks and I'm sure tastes exactly like Greek feta, but it's really tough to find. I go places and they're like, oh, this is feta, and I'm like, no, that's not feta. This you can tell, it is feta. So lastly we have the Greek salad, the fried calamari, and this sweet potato with oil and some herbs. I'm ready. Let's go, bro. You want to do that one first? Yeah. Let's go. It's different. The herbs. Herbs. Nice sweet potato. Chunky, right? Let's move because I'm going to gain like 100 pounds in this video. I love fried calamari. You know, Italian, Greek, all the Mediterranean, we all do this, right? So fresh. And of course, you know, a bit of feta, real feta. This is real feta right here. Wow. Yeah, yeah. This is how feta is supposed to be, bro. It's real. Yeah, it is. So what you should do is get like some tomato, cucumber, obviously that's the pairing, right? For me, you know, I'm not a huge fan of cucumbers. I rather just tomato. Yeah, me either, but like, you know, cucumbers, cucumbers, bro, it's a Greek salad, you know? The tomato, the juice of the tomato, mixed with the feta, right? So Mediterranean, right? So Mediterranean. I mean, this is the ultimate Mediterranean salad, right? Yeah. So like north of, you know, in Bulgaria, Macedonia, they have like the sopska salad. A little different, right? But this is another thing. Yeah, this next level. Cheers, bro. Cheers, cheers. Wow. It's crazy that we're in New York City. It doesn't feel like it, right? It definitely doesn't. Look behind us, we're all like, you know, blue and everything. Yeah, it's like blue, blue skies, actually gray skies. Gray skies, I mean, it's getting cold in New York, huh? Yeah, it's getting cold. That's why we have sweaters on. Yesterday it was hot like 80, today it's 60. Insane. I don't do Fahrenheit, bro. Well, you do Uzo, so... That's enough, that's enough. That's all the information I need, you know? Fried calamari, the best is the tentacles, look at that. Even the sweet potato, everything just like blends together, there's this mix of tastes, and it feels like I'm back home, you know? My mom asked me the other day, are you gonna come back home? I'm home, apparently. I mean, the thing is that it's so fresh, you know, that's the main thing. And things like when you travel for a long time, I mean, you do food videos, I'm craving for this, you know? It feels so nice. So thank you, bro. No problem, no problem. Dude, even in Miami, there's only two Greek restaurants, it's not the same thing. I don't feel the same at all. Bro, I've had Greek food in America before, but this is like next level. This is like, you know, legit Greek food, guys. We haven't even had souvlaki yet. Coming up. Guys, you can't leave without having the best dessert you've ever tried. We have the baklava over here and the galacto burrico, which are both homemade, only by Keklades. So enjoy. Galacto burrico. So this is like a custard dessert with syrup. It looks almost like a rice pudding, but way better. This is a sin, bro. It's not a sin. It's happiness. It is. Mmm. Oh my gosh. It's really similar to burrata. Are you familiar with burrata? Yes. Similar, but different. It's different. And it has cinnamon on top. Love that. Great topping. You know what they say? There's a famous Greek movie called Politiki Kouzina. No way. And that movie, it's about food that came, you know, it's basically a family that was forced to immigrate from Istanbul back to Greece, and there were cooks and everything, and they say that Canela, the main character, the grandpa in that movie, it's a really famous movie in Greece, it says Canela brings people together. Cinnamon brings people together. It does, man. I mean, it's sweet and freaking delicious. This is a crime to leave it. I'm gonna finish it. Wow, me too. Oh, but I gotta try this one. Let's try the baklava first. Or next. Let's try the baklava. Oh, it's hard, right? Yeah. It's very different from the one I had recently in an Albanian restaurant. Yeah. You know, a little different. Obviously, always walnuts. Pistachio is more Turkish because they produce pistachios, right? Yeah. Cheers. The sugar syrup. And the balance in this one is perfect. It's not too much, not too little. Perfect. Yeah, it's not too sweet. I love the feel, though. Whoa, bro. It's sinking in, no? It's sinking in. You know what? I think I'm done. Cheers. Hey, thank you. You're welcome. Where are we going next? Bro, I got you, bro. You're in for a treat. You're gonna try the real Greek coffee. Not Frappe. Frappe is Greek, bro, but further espresso, bro. The holy grail of coffees, bro. You cannot find this anywhere else outside of Greece. That's what I thought, but apparently you can find it here in Astoria Queens in New York. So, let's see, bro. I'm excited. This feels so like Greece, and you know why? Can you see this? Everybody, you know, obviously taking care of... Not everybody. Taking care of their gardens. It reminds me of my... It's like a Greek thing, you know? My grandma. My first day in this area, but I feel like everybody knows each other here, you know? You can feel this neighborhood vibe. You can feel the gardens. This, literally, this frame here, I could be in Greece, bro. Like, literally. What I was saying about Queens, Brooklyn, is that you have all these townhouses, brownstone buildings, I guess what you call them, right? You have the gardens, you have the house, but then right next door you have Main Street, right? And there's all the restaurants, everything. It's pretty amazing. I've never seen a place like this. Beautiful. And that's beautiful for your viewers to, when coming to New York, if you have the time, explore different areas outside Manhattan, you know? Like, New York is not only Manhattan, right? Most people think it's Manhattan. It's not only the island. Which, Manhattan is beautiful, don't get me wrong. Manhattan is amazing, but New York is not only Manhattan. Can you see this arch, bro? Actually, there's an echo as well. The graffiti is behind me. Beautiful, but it feels like really Greek, you know? The arch, the arches, you know, there are many bridges, you know, in rural Greece, not in the islands, not in Mykonos, not in Santorini, but if you go in mainland Greece, where I'm from, I'm from, my dad's from Trikala, in mainland Greece in the middle, and there are, like, many places like this, you know? Like, all the bridges with the arches, so it's another, like, you know, little touch that you feel like you're in a Greek part of New York. David, this is the best place for Fred Espresso. I was here earlier this morning, and here we are. Let's go. You can even order in Greek. I'll get this one that is in Greek. This is the legendary Soccofretta, bro. I grew up, remember, like, I grew up in Greece, like, watching the advertisements on television and everything, so Soccofretta, Fred Espresso doesn't get any, you know, any more Greek than this. Alright. We're ready. Because I'm from Thessaloniki, and Greek people know that in Thessaloniki we say halara, which means, like, we drink a lot of coffee in Thessaloniki. People from Athens make fun of us, that we're kind of, like, laid back, you know, so we have a coffee culture. This is legit Fred Espresso. It's not, like, I'll give it 7 out of 10. And we're in Astoria, Queens, so, you know. That's great, actually. Alright, let me try this. Oh, this blows away a frappe. This is two sorts of espresso. One of these, a Greek will drink three of these a day. Three of these a day? Bro, we're, Greece is one of the countries with the highest consumption of coffee in the world. We drink so much coffee. Like, the coffee culture, you'll see, like, a place like this in every other corner in Greece. That's crazy. So that's why I told you. So good. So strong, right? So strong. I love how it's fluffy at the top, you know. Can you feel that? You can feel it, like, goes directly in your brain, you know. That's what I need. Every morning, I need something like this. Woo! The way we do this, it's called Freddo Espresso, right? So, we take the traditional Italian espresso, you know, two sorts of that, you put it inside, you put one piece of ice, like an ice cube, and you mix it with a specific technique, and then you add more ice, more water, and that's it, basically. It's all about the mixing, bro. So, it's basically Italian coffee, but the Greek way. So, the coffee itself is Italian, but this way, I've been in 30 countries, I've never seen people make coffee this way anywhere else, you know, apart from Greece and Astoria, apparently, so. Next up is Titan Foods, a Greek market. Let's check it out. Titan Foods. Let's see what they got. Here we have the legendary Koboloi. My dad and every Greek guy with his frappe or his Freddo Espresso, you know, they play with it. You know, you do like this, you hold like this. Next up, we have Filo or Spanakopita, you know, for the traditional Greek pies, all the crunch with it, you know, and every Greek house has, you know, stuff like this in their home. This is not sponsored, but, like, it's really difficult to find actual, legit yogurt outside of Greece, so this is one of the few brands, and in general, like, it's really difficult to find legit Greek yogurt, you know, without sugar. Yogurt is not supposed to have sugar, guys, so this is the actual Greek yogurt. You can find it here in Titan Foods. So, right here, we have all the Greek beers. Mythos, Fix, which one's your favorite? None. I like Mythos more than Fix, bro. Okay. Yeah, Mythos is the one I've tried. I haven't tried Fix, but it probably fixes your thirst, right? You should try it, bro. I mean, I'm not, like, big on alcohol, but, you know, I'll get a Mythos, you know, when it's a summer day, you chill at the beach, you gotta try Mythos, bro, or, like, you know, any beer. Alright, David, so next up, we have all the original feta cheese. I'm so excited, bro, because 10 months is a long time, and to get the chance to actually, you know, like, be able to touch Greek products so far away from home, it's exciting, bro, it's exciting. That's what makes this city so amazing. You have all these cultures mixed up, and you have real products from the mainland, or from the homeland, right? Yeah, and it feels like home, you know, like touching it, tasting it at home, you know, being able to cook the same stuff you would back in Greece, it's exciting. My mom would be really proud of me right now. Tzatziki is a goat. Tzatziki is the spread made with goat's yogurt. Do you smell it? Mm-hmm. You come here and you smell the herbs, the oregano, Greek oregano, $4.99. I mean, it's a bit more expensive than in Greece, but it makes sense, right? They ship it all the way. But it's beautiful, man. Celery leaves, all different types of oregano, tea as well. Even the cleaning products are Greek. This is so interesting to me, bro. He just told him to offer you some feta. I want some feta. You don't speak any Greek, though, bro. Real feta. Whoa. Which one is this one? They don't have that in Miami, do they? No, right? I love the salt level. It's from an area close to Athens. Actually, this area is called Arachova. It's known for ski resorts, actually. Actually, I didn't know they made feta. So, how was it? It was actually, like, the best salt ever. Yeah, because it's a little salty, still super crumbly. Wow. That's the best part about feta cheese, the crumble. So, this, we have stafidokouloura, latokouloura. These are like, I don't know how you call it, type of cookies that you have with mezes. You know, like, with mezes, with small dips. Like, you can dip this in stuff, and it's really nice. If you haven't had this in your life, you definitely should, man. If you guys don't know what mezes is, it's basically like a different type of paste, right? You know, a paste of eggplant, you have tomato, I mean, it's an array of things. You can have this with a Greek salad, you know, with your Greek salad, dip this into the olive oil and everything that's, you know, mixed in there, the feta, the tomato, the juices, and you have this on top of it. It's just money. So, she says she's from Cyprus, and I served, you know, army is mandatory in Greece, so I served in Cyprus, so she's really excited. I learned some Cypriot Greek while I was there, because it's different, you know, the way they speak. You know, beautiful country, Cyprus. I love it. This is the place to come to buy, you know, Greek products. They got cheese, they have everything you want, they have baklava, they have donatis, but this is what you come here for, the chocolate. Come on. I want to go to Miami to the beach all day. Oh, yeah? Yes. So nice people, bro. It started raining here in New York City, in Astoria. I think we have to run to the next place. This guy won the Olympics like many, many years ago. I'm not sure if I was even born, but all this is his store, I think, apparently. His name is Antonios Loupakis, and he's like a famous acrobat, I think, or something. He won eight gold medals right here in Vegas. There are queens, bro. Cool things all around. Yeah, and it feels like Jackson Heights because we have the overpass right next to us, so the whole way over to King Souvlaki is like this. We got about a five-minute walk, and we're there. Souvlaki. Remember, Souvlaki and gyro are not the same thing. Definitely not the same thing, bro. Gyro is when you have the pita, and they slice the pork inside the pita. Souvlaki is... It's pork on a skewer. Exactly, on a skewer. So be careful when you go to Greece. You gotta know how to order. So, David, next up, we're at King Souvlaki. This is my good friend Grigoris from Nafpaktos, and we're gonna jump inside the truck and see how a Greek traditional souvlaki is made. Let's go. So I'm talking about real street food. How are you guys doing? Everything good? Let's go, let's go. Oh, look at this. So right here, he made for me a real gyro, right? Yeah, man. The real gyro. Okay, so what do we have here? So we have pita bread, we have french fries, the Greek fries with the feta cheese on the top, the pork gyro, lamb gyro, and a Greek salad. Greek salad. Perfect. You know what? I need to get a little bite here. Mmm. Nice pork. Mmm. So good. With the oregano, nothing like it. David, let's go eat. Come with me. First table? Yes. Thanks, bro. Come on, bro. Come on. What are you waiting for? Amazing. Go inside the truck. Nothing like it. David, let's go. This is my first bite of a gyro in 10 months, David. Let's go. All the flavors. I feel like I'm back in Greece, back in the streets of Athens, of Thessaloniki, you know? Hanging out with friends. Just, you know, like a real Greek experience today. I'm really content, you know? You know what? It's been a minute since I've had one of these. A gyro, right? Which means circular, right? First time I tried one of these, I was studying in Florence back in 2004. Back in the day. Wow. So good. Mmm. I love the sauce, man. The sauce makes it. It blends everything together. Mmm. You got the french fries, which makes it really Greek. No french fries, it's not Greek, right? Absolutely. Oh, what a bite. Mmm. Mmm. It's definitely a filling meal. Come here, have this, you're good. But we still have this one. Mmm. So fresh. Oh, wow. And the other Greek side next to it. Mmm. Those black olives. Man, we have this juice, right? This is the original Orans refreshment. It's called Lux. They have an advertisement. I cannot recall right this second. They have a really nice slogan. But I haven't had this one in a while. This reminds me of my dad's village. You know, on the 15th of August, there's this big celebration, big religious celebration in Greece. And we always go to my dad's village in Trikala. And we always have Lux in the local coffee shop. So... Oh, my God, bro. I miss Greece. But I'm happy to be here in Astoria, Queens. You know, getting the chance to experience this with you. First hand, this is amazing. I love this. By the way, this food truck only takes cash. But you know what's cool? They have an ATM inside the truck. Right here. Look at this. This is gyros. Mmm. With this creamy cheese. Feta. French fries and feta is one of the best combinations for street food you can get in Greece. And apparently here in Astoria, Queens in King Souvlaki. This is probably one of the best pairings on Earth. Getting this. You know, you get the pork, the lamb, the french fries, and the feta. The feta makes it all. Bye, guys. Thank you very much for coming. Ready? Let's go to the next place. Come with me. Nice people, bro. The real Greek experience. Freddo Espresso Souvlaki. And we're gonna close the video out with what? I wasn't even at the place. I don't remember, but I'm sure it's gonna be great because it's Greek food. David, last stop is gonna be Baharias Theatrio here in Astoria, Queens. I have a little bit space in my stomach, but you know, in Greece we say there's always some room. So, let's go. So, David, last stop. Again, a Greek salad. You cannot go wrong with a Greek salad. And we have this feta with tomato. This is really similar. It's really close to a plate called bouillourdie. It's baked in the oven. You know, feta cheese, pepper, tomato, all the juices together. It's a beautiful combination, bro. Bouillourdie. Okay, so it is feta cheese that has tomato on top. On the bottom, other tomato. And then we also have some peppers. So, we cut it. Nice piece of feta. Get some of that tomato. It's gonna be so good. It's gonna be a little hot. Mmm. Feta. Feta. Oregano. Tomato. It's oozed out on the skillet. Nice and hot. Oh, man. So good. What I would do is I would add some honey. That's me. Honey, bro. No? I don't know. On this dish, I'm not sure. Gigantes. Beans. Beans in the oven, but we say gigantes. How do you call this in English? Lamb chops. And we have my favorite dish of all time. My mom will be so proud of me right now. Mom, I miss you. I hope you're well in Greece. Pastitsio. My favorite dish of all time. I grew up eating this every weekend. You know, once a week, my mom would cook pastitsio for me. And I would go back, you know, to my home after school. And whenever we had pastitsio, I was so excited. Surprisingly nice. I'm impressed. Nice and juicy, right? All those juices, right? The way I'm going to do it is the real way. Grab it. Juices. So tender. This is the best. I'll say, Greek lamb chops is better than any other lamb chops. The reason why is because of what they put on top. They put oregano, but sometimes they put thyme, which is another herb. Wow, it's so good. And last but not least, David, we have gigantes. How do you say this in English? White beans. It really melts in your mouth. You know, it's like this is a homemade food. Really good job. I was really full, but I got to try these beans. I'm a big fan of beans. Oh, man, look at this. And they have some herbs. Nice, just big white beans. Oh, like big bava beans, right? And if you guys don't know moussaka, no, it's not moussaka, pastitsio. This is almost the same as lasagna. So they have penne pasta, right? So it's penne pasta on top of cream. They also mix it with some minced meat, from my understanding, right? It's really good. Let me try this. Oh, my God, I'm so full. Oh, it's so good. Oh, man, it's super thin penne pasta, right? Guys, last bite. Oh, so much cream in there. I am done. We ate a lot of food, Greek food in Astoria. Who knew it was this good? It was a great, great day. I'm so full. We're ready to go to sleep. Alright, my friends, if you ever come out to New York City, come to Astoria, Queens, and get a real Greek experience. We start off in Taverna Tiklades. I mean, it's like the most traditional seafood style Greek restaurant. Best Greek food I've had outside of Greece, hands down. Hands down. From there, we walked around. We had a espresso at the coffee pot. From there, we walked over to Titan Market. We experienced the market. All traditional, authentic Greek items for sale in there. You have to go in there to experience it. Super nice people as well. From there, we walked over to King Souvlaki. We actually had gyros there. Lamb, pork, so good. Creamy. I love the pita bread. From there, we walked over here to Bahari Estetorio. We had these traditional plates. Lamb chops, pasticcio, beans, salad. More of a homemade vibe and cuisine here. Definitely on your to-do list when in Astoria. This feels like way more mainland Greece. That was more the islands, right? That's the best part about Greece. You have these two different areas. Completely different. Almost like different countries. Obviously united though under one country. I hope you enjoyed this video. If you did, please give me a thumbs up. Leave me a comment below. Subscribe to my channel for more awesome travel content. Definitely follow my boy right here. Tasos. A.K.A. A Greek Solo. He's always solo. Maybe not soon though. Alright guys. We'll see you next time. Peace.