Owner Reno Christou and the team behind Long Island’s most popular Greek restaurant Kyma, recently opened their doors to a new eatery in the Flatiron district of NY, a 220-seat venue at 15 West 18th St., between Fifth and Sixth avenues, and due to popular demand it will open a third later in the summer, a slightly more casual 185-seat restaurant called Eléa, which will be located at 217 West 85th St., between Broadway and Amsterdam Avenue.
Like the Long Island flagship, the new spots will offer Greek classics like grilled octopus, tomato salad and Mediterranean fish, but will not sell seafood by the kilo (pound) the way other Greek NY restaurants such as Milos and Avra do. They are also planning on offering a more relaxed vibe, with an emphasis on European and popular music, where guests can kick back and enjoy some cool tunes, cocktails and of course, fine Greek food.
The Upper West Side restaurant will be more family conscious, according to Christou, with an extensive salad selection, portions for kids, and more “cost-sensitive options,” he says. Both Kyma and Eléa will have predominantly white nautical decors, “We will try to capture that Mykonos feel,’’ he says.
Kyma opened in Roslyn, Long Island in 2013 and in a short period received great reviews, especially from the NY Times, who praised them for their whole fish dishes, grilled octopus, and their speciality dessert, Ekmek Kataifi.
As you step inside Kyma in Flatiron, you’ll be transported by the Aegean aesthetic where fresh ingredients hit your senses and the airy, whitewashed wood reminds you of the stunning Greek Isles.
Generous seating at long white wooden tables are lined with plush, white canvas cushions. In the sleek bar, you will have your choice of standing cocktail banquettes, bar and lounge style seating and the resident DJ will keep the energy high in this fun social spot inside Kyma.
The menu is filled with Greek favourites such as Saganaki, whole grilled fish, and Paidakia, plus some fresh new options. Hamachi crudo is served with a carrot chamomile puree, florina peppers, and dashi broth; tuna tartare comes with yogurt and avocado mousse; linguini is tossed with clams and sea urchin; and calamari is stuffed with four types of cheese. Live langoustines and an array of imported seafood from the Mediterranean are also on offer.
We also suggest you try the Zucchini Keftedes with sumac yogurt; Kyma chips served with its famous tzatziki sauce; and Grilled Lamb Chops with roasted garlic and lemon.
Kyma Flatiron’s unique architectural design and cutting-edge menu will no doubt attract New Yorkers and international visitors, who are rushing to dine at this stunning new spot.
A: 15 W 18thSt, New York, NY 10011