{"id":930,"date":"2025-05-14T19:52:18","date_gmt":"2025-05-14T23:52:18","guid":{"rendered":"https:\/\/eportfolios.macaulay.cuny.edu\/nyfoodatlas\/?post_type=locations&#038;p=930"},"modified":"2025-10-11T13:52:33","modified_gmt":"2025-10-11T17:52:33","slug":"palermo","status":"publish","type":"locations","link":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/locations\/palermo\/","title":{"rendered":"Palermo"},"content":{"rendered":"\n<p>Palermo is an Italian restaurant in the heart of Astoria, Queens, a testament to New York&#8217;s changing cultural landscape. It&#8217;s a place where authenticity is looked at in a new lens, because this isn&#8217;t an Italian family-run business, but a Greek-Albanian family. Palermo is led by a visionary, Kozeta Zoto, who learned the workings of a restaurant through 25 years of experience. Kozeta showed that authenticity is not by birthright, but by years of devotion and experience.<\/p>\n\n\n\n<p>The restaurant is a blend of Italian classics, each prepared with meticulous care, and subtle hints of the modernity and cultural fluidity of Astoria. From their perfectly layered eggplant rollatini to focaccia bread fermented for 48 hours, every bite at Palermo challenges the conventional notion of authenticity. One might expect an old Italian \u201cNona\u201d to be in the kitchen, but instead, it&#8217;s the soul of the cuisine that shines through.<\/p>\n\n\n\n<p>Astoria is known for its cultural mosaic, due to the sheer nature of Queens, NYC, the ideal backdrop for Palermo&#8217;s fusion of flavors and influences. The lines of an ethnic cuisine are blurred, and Palermo is one to embrace that fluidity with a whole heart. The result is an authentic dining experience with Mediterranean ingredients and Italian techniques, where every dish transports you to a rustic town in Italy, perhaps, Palermo itself.<\/p>\n\n\n\n<p>Palermo is a nod that in New York, authenticity is more than lineage, it&#8217;s about honoring the tradition, while also reimaging it for today. It&#8217;s a celebration of careful craftsmanship, diversity, and the bold NYC spirit.<\/p>\n\n\n\n<div class=\"wp-block-group alignwide has-global-padding is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-placepress-block-map-location alignwide\" aria-label=\"Interactive Map\" role=\"region\"><figure><div class=\"map-pp\" id=\"placepress-map\" data-lat=\"40.7771755\" data-lon=\"-73.9211563\" data-zoom=\"12\" data-basemap=\"carto_voyager\" data-type=\"single-location\"><\/div><figcaption class=\"map-caption-pp\">23-92 21st St, Astoria, NY 11105<\/figcaption><\/figure><\/div>\n<\/div>\n\n\n\n<div class=\"ghost\">By Athena Eyzaguirre<br \/>The scent of garlic and focaccia bread trickles from Palermo, but you don&#8217;t find an Italian family in the kitchen. Behind the handmade pasta is a Greek-Albanian crew, turning tradition on its head. Here, authenticity is redefined, proving in New York, flavor transcends heritage and embraces creativity and mastery.<br \/>Campus: Hunter College<br \/>Professor: Mike Owen Benediktsson<br \/>Location: 23-92 21st St, Astoria, NY 11105<br \/>References: Georgoulis, Pano. Interview by Athena, Eyzaguirre. Sit-down Interview. New York City, March 13, 2025.<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Palermo is an Italian restaurant in the heart of Astoria, Queens, a testament to New York&#8217;s changing cultural landscape. It&#8217;s a place where authenticity is looked at in a new lens, because this isn&#8217;t an Italian family-run business, but a Greek-Albanian family. Palermo is led by a visionary, Kozeta Zoto, who learned the workings of [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":931,"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":"40.7771755,-73.9211563","footnotes":""},"tags":[13],"location_types":[17],"class_list":["post-930","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\/930","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=930"}],"version-history":[{"count":1,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/930\/revisions"}],"predecessor-version":[{"id":1506,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/locations\/930\/revisions\/1506"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/media\/931"}],"wp:attachment":[{"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/media?parent=930"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/tags?post=930"},{"taxonomy":"location_types","embeddable":true,"href":"https:\/\/openlab.macaulay.cuny.edu\/nyfoodatlas\/wp-json\/wp\/v2\/location_types?post=930"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}