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<\/p>\nRoslyn\u2019s 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\u2019s Flatiron and Hudson Yards, as well as West Palm Beach 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.<\/p>\n
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, Greek cuisine veteran whose background hopscotches 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).<\/p>\n
\u201cWhen I came to see this space, I just immediately fell in love,\u201d Christou\u00a0said of the 10,000-square-foot restaurant that boasts multiple dining rooms, a courtyard atrium, an exterior bar, and a greenery-filled terrace. \u201cI needed to do something that was a little bit different than what’s out there \u2014 and I don’t mean menu. I mean the sensory.\u201d<\/p>\n
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The tiropitakia, a savory Greek cheese pastry, at Selene, the new Manhattan restaurant from the Kyma team. Credit: Selene\/AKSSS Studio<\/p>\n
Striking a balance between formal and youthful, “we\u2019re still going to have a vibe and a DJ, but more as an amenity to the crowd than a fist-pumping kind of experience,\u201d said Christou. Describing the new space as \u201cvery feminine,\u201d crossed with \u201cthe Bohemian artsy experience that is Soho,\u201d the menu features Greek classics including whole grilled fish finished with lemon and oil (MP), charcoal-kissed octopus ($32), chilled crudos \u2014 tuna ($28), lavraki ($26), and hamachi ($29 \u2014 carpaccios, and tartares balanced with citrus and sea salt.<\/p>\n
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. \u201cThese are the little things that are new and different, and we\u2019re really excited about doing,\u201d said Christou.<\/p>\n
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. \u201cEvery plate is made for us. Somebody’s hands touched each dish,\u201d 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 deliberate homage to Selene.<\/p>\n
Selene, 23 Grand St., New York, selenerestaurants.com<\/a><\/p>\n \n\tA 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\u00a0and killer conversation. Preferably, in a corner bar seat. She can be found on Instagram at @mariesworldeats<\/a>.\n<\/p>\n![\"Marie](\"https:\/\/www.newsbeep.com\/us-ny\/wp-content\/uploads\/2026\/05\/1779187573_318_image.jpeg\"\/)
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