Last night eight of us in the American Society of Magazine Editors internship program took the Q train to Queens for a last supper at Uncle Georges Greek Tavern. Open 24 hours a day, the place has an Old World diner feel the second you walk inside.
We parked ourselves at tables by the restaurant's atrium style windows and studied the both Greek and English menu. It took us a second to decide on what to eat, but once we did I think everyone ended up pretty satisfied with their choices.
We parked ourselves at tables by the restaurant's atrium style windows and studied the both Greek and English menu. It took us a second to decide on what to eat, but once we did I think everyone ended up pretty satisfied with their choices.
Octopus with Vinegar
I was feeling adventurous so I chose the Octopus Vinaigrette. It may look scary, but it was pretty darn delicious. The octopus was seasoned with vinegar and basil and put on the grill to add a nice charred flavor. The texture was slightly chewy if I cut the pieces too big, but overall the meat was nicely cooked. The acidity wasn't too overwhelming, and the tentacles really weren't that bad.
Lamb and Beef Gyro
Lauren ordered the Gyro Platter, a plate piled high with lamb, beef, salad, a dill sauce and french fries. She's pretty picky about her Greek food, but was pleasantly surprised by Uncle George's. The gyro wasn't greasy or dry and the ingredients were flavorful and fresh, she says.
Greek Macaroni & Cheese
None of us have any idea what was in the Greek Macaroni & Cheese. For what it's worth, the majority of the table ordered it and there wasn't too much left afterward. I took a small bite and I swear it tasted like pumpkin. The texture and presentation reminded me of lasagna, but the flavor was definitely reminiscent of a pumpkin spice cake. I'm still kind of baffled by it.
Chicken Souvlaki Platter
Libby chowed down on the Chicken Souvlaki Platter. A fluffy pita, chicken, tzatziki sauce, lettuce and tomato monstrosity. Although it was delicious, it was a little hard to eat because of it's size, she says.
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