One of Long Island’s most popular Greek restaurants makes its New York City debut tonight, bringing Kyma in Roslyn to Flatiron. The 250-seat bi-level whitewashed space at 15 West 18th St., between Fifth and Sixth avenues, is the first step in a larger expansion plan from owner Reno Christou.
The menu is similar to the original, filled with Hellenic favorites like saganaki, whole grilled fish, and lamb chops, but also has more newer 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; the full menu is below.
Kyma, which opened in Roslyn in 2013 and shortly thereafter got a good write-up in the Times, is going for a spirited and social vibe, and to that end a DJ will spin one night each week. The space, with recessed booths lit to reflect Santorini sunsets, pottery tucked into corners and olive trees strewn throughout, is meant to evoke the Greek islands.
The opening of Kyma in Manhattan is just the first step in a larger expansion plan. Next up is a more family-oriented restaurant called Eléa on the Upper West Side, and potentially more. It’s true that Flatiron’s Greek scene is not prolific, with stalwart Periyali cornering that market, though there has been a more recent newcomer in Merakia.
“If we want to expand, the place to start is New York, which offers the most visibility and is home to the opinion makers,” Christou says. “One of the reasons we picked this area is because Flatiron and Gramercy Park don’t have major Greek restaurants except for Periyali, which has been around for decades.’’
Kyma is now open Monday through Wednesday from 11:30 a.m. to 11 p.m., Thursday and Friday from 11:30 a.m. to midnight, Saturday from 11 a.m. to midnight, and Sunday from 11 a.m. to 10 p.m.