Kyma team opens new NYC restaurant, Selene
The lamb chops at the new New York City restaurant Selene, from the team behind Kyma. Credit: Selene/AKSSS Studio
Roslyn’s Kyma is a winning combination of Greek food and European hospitality set against a DJ-fueled soundtrack in a setting that evokes the shores of Santorini. Having replicated the formula in Manhattan’s Flatiron and Hudson Yards neighborhoods, as well as West Palm Beach, Florida, outposts, the brand is debuting a new concept in New York City. Selene, named for the Greek goddess of the moon, opens in SoHo Tuesday.
Located within the Modern House Hotel, formerly The James, this hidden spot on Grand Street cements a new partnership between two industry pioneers, Reno Christou, a Greek cuisine veteran whose background hopscotched Milos, Avra, Periyali and Limani before founding Kyma, and James Ragonese, former operating partner at LDV Hospitality (Scarpetta, American Cut, Barlume, LDV at The Maidstone).
“When I came to see this space, I just immediately fell in love,” Christou said of the 10,000-square-foot restaurant that boasts multiple dining rooms, a courtyard atrium, exterior bar, and greenery-filled terrace. “I needed to do something that was a little bit different than what's out there — and I don't mean menu. I mean the sensory.”
The tiropitakia, a savory Greek cheese pastry, at Selene, the new Manhattan restaurant from the Kyma team. Credit: Selene/AKSSS Studio
Striking a balance between formal and youthful, "we’re still going to have a vibe and a DJ, but more as an amenity to the crowd than a fist-pumping kind of experience,” Christou. said. Describing the new space as “very feminine,” crossed with “the Bohemian artsy experience that is Soho,” he said the menu features Greek classics including whole grilled fish finished with lemon and oil (MP), charcoal-kissed octopus ($32), chilled crudos — tuna ($28), lavraki ($26), and hamachi ($29 — carpaccios, and tartares balanced with citrus and sea salt.
Add simple seasonal vegetables, handmade pastas, lamb chops ($56), a simple roasted chicken ($35), as well as some new takes on elevated Greek classics. For example, take tiropitakia, a savory Greek pastry usually filled with feta. At Selene, it will substitute whipped manouri, a goat cheese, and honey, wrap it in phyllo and top it with caviar. “These are the little things that are new and different, and we’re really excited about doing,” Christou said.
Shifting from day to night, the soundtrack mimics the vibe, while the earthy palate features custom furniture, ceramics, lighting, and textiles imported from Greece, exclusive to the restaurant. “Every plate is made for us. Somebody's hands touched each dish,” said Christou. Linen drapery, travertine surfaces and terracotta fixtures offset by soft plaster arches sit under a retractable roof that bathes the restaurant in natural light, a homage to Selene.
Selene, 23 Grand St., New York, selenerestaurants.com
A global freelancer who has checked her suitcase to raise her young daughter on her native Long Island, Marie Elena will always make time for good mezcal, even better tacos and killer conversation. Preferably, in a corner bar seat. She can be found on Instagram at @mariesworldeats.
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