{"id":678,"date":"2025-05-12T00:59:29","date_gmt":"2025-05-12T04:59:29","guid":{"rendered":"https:\/\/eportfolios.macaulay.cuny.edu\/nyfoodatlas\/?post_type=locations&p=678"},"modified":"2025-10-11T13:59:07","modified_gmt":"2025-10-11T17:59:07","slug":"astoria-queens","status":"publish","type":"locations","link":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/locations\/astoria-queens\/","title":{"rendered":"Astoria, Queens"},"content":{"rendered":"\n

Nestled along the East River of northwestern Queens, Astoria is a neighborhood that beats with the sounds, tastes, and soul of Greece. It was initially a Greek immigrant landing destination in postwar America, later developed into one of the most vibrant Greek enclaves in the US.1<\/a><\/sup> Its identity is still rooted in Hellenic culture, evidenced by the aroma of grilled souvlaki on the streets and yearly festivals from the surrounding Greek churches.<\/p>\n\n\n\n

The Greek population has ranged over the years, currently sitting at about 10% of Astoria\u2019s residents.2<\/a><\/sup> The imprint of the Greek community remains strong. A stroll down Ditmars Boulevard reveals old-world bakeries like Lefkos Pyrgos with sweet tsoureki bread, flaky spanakopita, strong Greek frapp\u00e9s, and fresh feta, olives, and yogurt from Mediterranean Foods market. Annual Greek Independence Day festivals with parades, food, and traditional dances join landmarks like St. Demetrios Cathedral in preserving this identity.<\/p>\n\n\n\n

Astoria\u2019s food culture embraces not just preservation but adaptation. Young Greek-American entrepreneurs are reimagining tradition: caf\u00e9s like Under Pressure pair unique freddo cappuccinos with traditional Greek pastries, while Gold \u2019N Honey offers loukoumades with a savory twist. As gentrification threatens long-standing establishments, these spots represent resilience.<\/p>\n\n\n\n

\"\"
Gold ‘N Honey on their Grand Opening in Astoria \u2013 Photo: Teresa Macchio<\/figcaption><\/figure>\n\n\n\n

At the center of this cultural moment is Greek yogurt \u2014 a familiar staple across the Greek-American diet. Noun\u00f3s Creamery, founded by two Greek-American partners, was born in the kitchens and cafes of Astoria. Using traditional straining methods and ceramic packaging, Noun\u00f3s reflects both authenticity and innovation. It\u2019s more than a commercial product; it\u2019s a way to preserve taste, memory, and heritage.<\/p>\n\n\n\n

\"\"
This photo depicts John Belesis and Steven Ioannou surrounded by the tools used to bring their yogurt to life. Image is in the public domain. Courtesy: foodservice\/our-story<\/figcaption><\/figure>\n\n\n\n

In a city that has commodified and flattened local character with shopping chains and condos, Astoria reminds us that food is more than fuel but rather a critical part of cultural survival.<\/p>\n\n\n\n

\n
<\/div>
Astoria, Queens<\/figcaption><\/figure><\/div>\n<\/div>\n\n\n
  1. David Kirby, \u201cAstoria: A Greek Isle in the New York City Sea,\u201d New York Times, November 15, 1991, https:\/\/www.nytimes.com\/1991\/11\/15\/arts\/astoria-a-greek-isle-in-the-new-york-city-sea.html \u21a9\ufe0e<\/a><\/li>
  2. U.S. Census Bureau, American Community Survey 5-Year Estimates: Astoria, Queens, NY, published December 2023, https:\/\/data.census.gov\/ \u21a9\ufe0e<\/a><\/li><\/ol>\n\n\n
    \nRosabelle Yavorsky, Stephen Bogdan, Max Tsigalnitsky\n2013-Present\nDiscover how Noun\u00f3s, a $3 yogurt in its signature glass jar, is reviving Greek authenticity through traditional cheesecloth straining and changing the way America eats dairy\u2014one spoonful at a time.\nGreeks celebrating with flags and food on 30th Avenue in Astoria after reaching the world cup finals in 2014. Photo: Kevin Karakalpakidis\nHunter College\nMike Benediktsson\n40.77177\u00b0 N, -73.92445\u00b0 W.\n<\/div>\n","protected":false},"excerpt":{"rendered":"

    Nestled along the East River of northwestern Queens, Astoria is a neighborhood that beats with the sounds, tastes, and soul of Greece. It was initially a Greek immigrant landing destination in postwar America, later developed into one of the most vibrant Greek enclaves in the US. Its identity is still rooted in Hellenic culture, evidenced […]<\/p>\n","protected":false},"author":4,"featured_media":679,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","format":"standard","meta":{"_acf_changed":false,"portfolio_post_id":0,"portfolio_citation":"","portfolio_annotation":"","openlab_post_visibility":"","api_coordinates_pp":"40.77177,-73.92445","footnotes":"[{\"id\":\"c6d4f576-4141-4721-80e6-178f93db8b64\",\"content\":\"David Kirby, \\u201cAstoria: A Greek Isle in the New York City Sea,\\u201d New York Times, November 15, 1991, https:\\\/\\\/www.nytimes.com\\\/1991\\\/11\\\/15\\\/arts\\\/astoria-a-greek-isle-in-the-new-york-city-sea.html\"},{\"id\":\"5409118a-20af-4241-ab08-bcb2177b7032\",\"content\":\"U.S. Census Bureau, American Community Survey 5-Year Estimates: Astoria, Queens, NY, published December 2023, https:\\\/\\\/data.census.gov\\\/\"}]"},"tags":[13],"location_types":[17],"class_list":["post-678","locations","type-locations","status-publish","format-standard","has-post-thumbnail","hentry","tag-queens","location_types-location"],"acf":[],"_links":{"self":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/678","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations"}],"about":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/types\/locations"}],"author":[{"embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/comments?post=678"}],"version-history":[{"count":1,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/678\/revisions"}],"predecessor-version":[{"id":1539,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/678\/revisions\/1539"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/media\/679"}],"wp:attachment":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/media?parent=678"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/tags?post=678"},{"taxonomy":"location_types","embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/location_types?post=678"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}