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Greek-American cuisine is the cuisine ofGreek Americans and their descendants, who have modifiedGreek cuisine under the influence of American culture andimmigration patterns ofGreeks to theUnited States. As immigrants from various Greek areas settled in differentregions of the United States and became "Greek Americans," they carried with them different traditions of foods and recipes that were particularly identified with their regional origins in Greece and yet infused with the characteristics of their new home locale in America. Many of these foods and recipes developed into new favorites for town peoples and then later for Americans nationwide. Greek-American cuisine is especially prominent in areas of concentrated Greek communities, such asAstoria, Queens andTarpon Springs, Florida.

Thetaverna andestiatorio are widespread in the major US cities, serving Greek-American cooking.^[1][2] A typical menu for a taverna would usually include many if not all of the following items:

• Bread, usually loaf bread, sometimesflat bread, used to make sandwiches such as thegyro;
• Salads, such asGreek salad;
• Appetizers or entrées liketzatziki (yogurt, garlic, cucumber dip),melitzanosalata (eggplant dip),tirokafteri (whippedfeta cheese, with hot peppers andolive oil dip),spanakopita anddolmades or dolmadakia – (rice mixture with fresh herbs such as mint and parsley and sometimes pine nuts-and in some regions minced meat is added-tightly wrapped with tender grape leaves and served with a thick and creamy, lemony sauce)
• Soups like fasolada (bean soup)
• Pasta such asspaghetti napolitano;pastitsio baked layers of thick pasta (Greek pastitsio noodles) and minced meat mixture topped with a thick béchamel sauce)
• Gyro sandwich in pita bread or plated
• Fish and seafood dishes such as baked fresh fish, friedsalt cod served withskordalia (garlic sauce);fried squid andbaby octopus
• Baked dishes (magirefta) such as a wide variety of seasonal Vegetable dishes);moussaka (eggplant or zucchini, minced meat, béchamel sauce)
• Grilled dishes such assouvlaki
• Wine includingretsina,mavrodafni and other Greek red/white wine varieties
• Beer
• Spirits such asouzo,tsipouro andMetaxabrandy
• Fruit^[which?]

Various areas of theUnited States have hostedGreek-American cuisine with the most prominent examples beingAstoria, Queens, in New York City,Greektown, Chicago,Greektown Historic District in Detroit,Tarpon Springs, Florida andGreektown, Baltimore. Greek-American cuisine spread to the western US with immigrants who tended to work mining, smelting, and railroading towns in the region. InSalt Lake City Greek-American cuisine is a common part of the menu at fast-food restaurants such asCrown Burgers.^[3]

Greek Americans have contributed a lot toAmerican cuisine and many of its recipes. For example, Greek immigrants invented theConey Island hot dog. The first and most notable Coney Island hot dog restaurant, the American Coney Island, was founded in 1917 by Greek immigrant Constantine "Gust" Keros. Gust brought his brother over from Greece and helped him open the Lafayette Coney Island restaurant next door.^[4] Additionally, in 1949, Greek immigrant,Nicholas Lambrinides, startedSkyline Chili, which popularizedCincinnati chili, a culinary descendant of the Greek dishpastitsio.^[5]

• Greek cuisine
• Cuisine of the United States
• North American cuisine
• New American cuisine
• Mediterranean cuisine
• Cincinnati chili, a dish indigenous to the Cincinnati area and strongly influenced by Greek cuisine

• Greek-American cuisine
• Greek cuisine

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