2018-11-07 / Restaurant of the Week

Antika Pizzeria

Antika Pizzeria on 30th Avenue is a family style pizzeria and restaurant that’s equally suitable for couples on a date, friends, and family meals. Everyone loves pizza and Antika’s signature thin crust pizza, perfectly charred in a brick oven, is my go-to spot for a great pie. Antika’s cozy, classic décor features white tile floors, reminiscent of European cafes, a sturdy, marble-topped bar backed by gleaming subway tile and a gilded mirror. The antique crystal chandeliers over the bar lend a warm glow and background music completes the ambience. Antika Pizzeria celebrates six years in Astoria and is now open for lunch, from 12-4pm, followed by dinner service. You can even have their pizza, pasta, and delicious entrees delivered to your home or office, but this diner loves eating in their comfortable dining room, or outside on the patio in warm weather.

Start with one of their signature cocktails such as the Mediterranean martini with orange vodka, Aperol, grapefruit juice and fresh lemon, or the strawberry mojito with fresh fruit and muddled mint. Their sangria is fruity and delicious and there are plenty of beers on tap and wines from various domains. The appetizers are nicely sized for sharing and are served in individual portions for 1-2 or in family-sized portions for everyone at the table, making Antika an economical choice for families or large groups. Antika’s meatballs are a great way to start, juicy and savory, stuffed with sharp provolone cheese and house made marinara sauce ($12). Who doesn’t love fried calamari? Antika’s are made with special seasonings and a crunchy coating that’s hard to resist. Spicy calamari has a kick and is served with homemade tartar sauce. If you like it hot, Antika’s new Tuscan roasted chicken wings are made with hot cherry peppers and have a zesty flavor and punch, perfect at the bar with a beer, or as a first course.

Salads include the classic Caprese with fresh, buttery mozzarella, beefsteak tomatoes, basil, and roasted peppers with balsamic dressing. Beet salad is tossed with mixed greens, goat cheese and pine nuts for a refreshing start to any meal. Ask about the soup of the day too, such as pasta e fagioli.

Antika’s famous pizza is also great as a first course, so everyone gets a slice or two before their main course. Gourmet pizzas come in three sizes with a creative array of toppings. The new smoked salmon pizza is smeared with creamy mascarpone cheese, then topped with smoked salmon, red onion, and capers, after coming out of the fiery hot oven. The five-cheese pie is white, drizzled with truffle oil, while the meat lover is topped with pepperoni, sausage, meatballs, crispy bacon, fresh mozzarella, and tomato sauce. The Aloha pizza is topped with savory ham, pineapple, mozzarella, and a smattering of tomato for a unique treat. One of my favorites is the Grandma style pizza, rectangular, so there are four crunchy corners to munch on. It’s topped with San Marzano tomatoes, fresh mozzarella, Romano cheese, basil, extra virgin olive oil and oregano and reminds me of my grandma’s back in Brooklyn. Feel free to create your own pizza with over 20 choices of toppings. While you wait for your freshly baked pie to come out of the searing hot oven, you’ll get a basket of warm focaccia and olive oil to enjoy.

Antika has a new pasta dish to try, along with the other 17 varieties already on the menu. The newest addition, bucatini alla Amatriciana is made with long, tubular spaghetti topped with tomato sauce cooked with onion and pancetta. My linguini Scampignola was topped with juicy shrimp, fine herbs, garlic, white wine, and olive oil and was cooked perfectly al dente. Orecchietti Calabria are ear-shaped pasta tossed with Italian sausage, broccoli rabe, garlic, Calabrian chilis, white wine and fine olive oil for a hearty meal, served for one or in a family-sized portion ($16/$35). Porcini truffle ravioli is the perfect autumn dish with its combination of woodsy mushrooms, truffle oil, butter and sage. Spinach fettuccine is topped with a heavenly sherry cream sauce, wild mushrooms, peas, and crispy pancetta.

Two new entrées at Antika include roasted chicken prepared with red wine reduction, served with creamy mashed potatoes and sautéed spinach. The new Antika burger is composed of two Black Angus, 6-ounce patties topped with cheese and caramelized onions, or as you like. My charming companion and I shared the chicken Francese, which was fork-tender and delicious, with its light, lemony butter and white wine sauce with a side of verdant broccoli ($19). Baked salmon is another popular dish here for its flavor and freshness and all dishes are made on the spot and served piping hot on classic white plates.

Visit Antika for lunch for their pizzas, salads, entrees, or their satisfying pizza dough sandwiches. Antika takes their home-made pizza dough to craft sandwich bread to hold tasty grilled vegetables, prosciutto and mozzarella, meatball parmigiana, and flat iron steak, to name a few of these tantalizing options. Lunch service is fast and friendly, so you can get back to work, or just order in.

Enjoy a steaming cup of espresso or cappuccino and one of the tempting desserts, such as the light and fluffy tiramisu, creamy, crunchy cannoli, chocolate fudge layer cake, NY cheesecake, or affogato, an Italian dessert of vanilla ice cream “drowned” in espresso. A visit to Antika Pizzeria is like a mini trip to Italy, with nice wine, authentic pasta dishes, great pizzas, entrees, hot sandwiches, and a relaxing atmosphere. Now open for lunch as well as dinner, seven days a week on buzzing 30th Avenue in Astoria.

36-08 30th Avenue
Astoria  718.545.0555

www.antikapizzeriaastoria.com

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