Anassa Taverna on the Upper East Side of Manhattan has spun off a branch in Astoria where there’s no shortage of Greek restaurants. This one is spacious and contemporary, done in pale, neutral tones, with bare brick and a display of seafood. The menu is a typical affair with spreads, zucchini fritters, piles of paper-thin fried zucchini and eggplant, simply grilled fish, and some specialties like moussaka, swordfish kebabs and lamb chops.