Wednesday, October 14, 2009
Christos Steakhouse for Queens Restaurant Week
Christos Steakhouse - 41-08 23rd Avenue, Astoria, NY 11105
N/W Train to Ditmars Blvd (last stop)
Dan and I went to our beloved Christos Steakhouse on Monday to celebrate our one year wedding anniversary. Our first experience here was so phenomenal that we were very much looking forward to trying it again. Second time was still a charm, and what was even better was their affordable Queens Restaurant Week special. I'll go into the details about the special and also highlight some new things we tried:
Queens Restaurant Week Special - 1 more day left!
Beet Salad with Goat Cheese - Even though this looks like a very simple salad (and it was), it was seasoned well and had tons of flavor from the crumbly goat cheese and the creamy balsamic dressing. I loved biting into the sweet beets, which in addition to giving this dish a milder touch, they made it colorful and pretty.
Hanger Steak with Garlic Mashed Potatoes and Haricot Verts - I chose the steak entree, which was inevitable with Christos being a steakhouse after all. Oh how delicious it was! The steak was cooked perfectly at medium rare and produced a really juicy bite. The mashed potatoes had an intoxicating aroma from the garlic and it was lovely pairing them with the steak and the earthy, delicate haricot verts--I savored each bite as slowly as I could.
Mini Chocolate Molten Cake with Banana Foster - What a nice way to end a meal--sweet and indulgent but not excessive. I loved the bite sized pieces of chocolate cake with a luxurious oozing middle. The bananas foster were sweet and slightly caramely. I liked that the bananas didn't entirely lose their texture and we got some nice chunks that we scooped up with the chocolate cake. Yum!
Other new dishes - Another appetizer we enjoyed was a simple standby, fried calamari. Even though this isn't innovative, it was tasty, very crispy and the calamari was fresh. The marinara sauce that came as a dipping condiment was flavored beautifully with fresh herbs.
Pene a la vodka was a new side we tried. Just like with the calamari, the sauce was excellent and enhanced by garlic, fresh herbs and good quality olive oil.
Service and Cost:
Just like last time, the service was excellent. Our waiter knew just what to do and when - he gave us a good amount of time to choose our selections and even when there was a problem with Dan's steak, he was happy to send it back, being really cordial about it. I also liked that he gave me some extra wine, refilling my glass at no charge.
The restaurant week cost is $35/person for 3 courses. The portions are smaller than the regular menu but you still get a good amount. Regular costs include the following:
Sides: $7.50 -$10