FOR BREAKING NEWS VISIT WWW.QNS.COM NOVEMBER 8, 2018 • THANKSGIVING • THE QUEENS COURIER 73
Photos courtesy of DiWine Restaurant and Wine Bar
Astoria restaurant unveils
a savory autumn menu
BY EMMA MILLER
pan roasted sea scallops and spice-rubbed
email@example.com / @QNS
rack of lamb.
Th e chef’s favorite fall menu item is
DiWine Restaurant and Wine Bar is
crispy skinned pan-seared branzino with
celebrating the season with a fall menu
artichoke barigoule, baby carrots and fennel
and extended happy hour.
Th e restaurant, located at 41-15 31st
DiWine also launched their late night
Ave., introduced their new menu on Oct.
happy hour on Oct. 5. Customers can now
8. Chef Ibrahim Mohammed created dishes
get wine and select cocktails for eight dollars,
featuring fall ingredients such as apples,
beer for fi ve dollars and bar bite specials
pears, pomegranate, fennel, potatoes and
from 10:30 p.m. to 1 a.m. Th e same
off ers are available all day on Mondays.
DiWine Restaurant and Wine Bar has
DiWine is open from Sunday through
been serving food in Astoria for more
Th ursday from 5 p.m. to 2 a.m., Friday
than 10 years. Th eir menu is inspired
and Saturday from 5 p.m. to 4 a.m. and
by French, Italian and American cuisine.
Saturday and Sunday for brunch from
Th ey have wine and cocktails as well as
10:30 a.m. to 3:45 p.m., with live music
dinner and brunch.
Th e new off erings include tuna and
For more information, call 718-777-
hamachi carpaccio, roasted baby beets,