Interiors
Patricia Chang
Downtown San Jose welcomed its newest hotspot late last year. Eos & Nyx is a striking 4,000 square, two-story restaurant and bar surrounded by lush greenery and cozy indoor spaces, further enhanced by 20-foot ceilings that flood in natural light. This latest venture comes from the renowned MO Hospitality Group, celebrated for its vibrant dining and nightlife spots across the city.
“Eos & Nyx represents an evolution for MO Hospitality, but at its core, it stays true to what we’ve always done—creating spaces that bring people together through food, drink, and atmosphere,” explains the Eos & Nyx team. “The inspiration for this concept came from a desire to push the boundaries of what high-end California cuisine can be, embracing the diversity of ingredients, cultures, and culinary influences that define our region.”
“Downtown San Jose’s dining scene is evolving rapidly, and we see Eos & Nyx as part of that momentum,” they continue. “The city has long deserved a restaurant that offers a refined, ingredient-driven experience without feeling overly formal or inaccessible. By blending California’s bounty with Mediterranean influences, we’ve created something both elevated and welcoming.”
Inspired by the ancient Greek gods of dawn and night, Eos & Nyx offers a menu of California cuisine infused with Mediterranean flavors from 22 regions, spanning France, Spain, Italy, Greece, and North Africa, with service available for both brunch and dinner.
Led by Executive Chef Nicko Moulinos, originally from Corfu, Greece, the coastal-inspired menu embodies the restaurant’s philosophy of using ingredients in their entirety to minimize food waste. Moreover, 95% of the menu is prepared in house. Central to the cuisine is the open wood-fired grill, fueled by almond wood and mesquite charcoal, which is utilized to bring flavor and smoky depth to its dishes.
Grilled lamb chops
Patricia Chang
Standouts include the the grilled lamb chops, marinated in fresh herbs and served alongside charred seasonal vegetables; the dry aged “Jorge” ribeye served with sage butter, chimichurri and smoked aromatics; and the bone-in pork chop with patatas bravas and lemon pepper aioli.
On the seafood side, guests can expect highlights like the prawns with tagine stew with olive, saffron and soft herbs; the made-in-house fettuccine served with lobster, beurre blanc and decadently topped with Tsar Nicoulai Caviar; and the Branzino with spring cassoulet, frutti di mare and piquillo.
The beautiful restaurant destination has also recently launched brunch with popular dishes like the Breaking B(re)AD lemon stuffed French toast, Billionaire’s bacon and infused maple glaze; Friends with Beneducts with poached egg, crab, butter hollandaise, potato rosti and yuzu trout roe; and the Another One Bites the Crust: House flatbread, mornay, prosciutto di Parma, mozzarella and poached egg.
We chatted with Eos & Nyx team on the restaurant’s influences, design, beverage program and more. Here’s what they had to say.
Eos & Nyx represents a major step into high-end California cuisine for MO Hospitality. How does this shift align with your vision for San Jose’s evolving dining scene?
We want Eos & Nyx to be a destination for those who appreciate craftsmanship—whether that’s in the dishes we serve, the cocktails we create, or the design details that make the space feel like an experience in itself. It’s about giving San Jose a restaurant that can stand alongside the best in the Bay Area while still feeling uniquely rooted in this city.
With a menu influenced by 22 Mediterranean regions, how did you approach blending these diverse culinary traditions into your menu? What are some of the highlights on the menu that exemplify the diversity?
Rather than trying to define Mediterranean cuisine by a single perspective, we wanted to embrace its diversity—pulling from the spice-driven dishes of North Africa, the bright and herbaceous flavors of the Levant, the seafood-rich traditions of the Aegean, and the comforting, wood-fired cooking found across Southern Europe. The result is a menu that thrives on contrast and exploration.
Fettuccini with lobster
Patricia Chang
Our Daurade en Papillote is a perfect example of this approach—steamed with ouzo, citrus, and sauce grenobloise, it bridges the delicate flavors of Greek and French coastal cooking. The Half Chicken with Sumac Pickles and Avocado Yogurt takes inspiration from the Levant, balancing warm spices with cooling, creamy elements. And our Bruschetta with House Ricotta, Honeycomb, Speck, and Aged Balsamic showcases the beauty of simple, high-quality ingredients, reminiscent of rustic Italian and Spanish tapas traditions.
Every dish tells a story of place, but together they create something entirely new—a menu that feels both deeply Mediterranean and uniquely Eos & Nyx.
The restaurant’s design, from the central tree to the rotating conveyor belt of spirits, plays a big role in creating an immersive atmosphere. How do you see the space shaping the guest experience from day to night?
We wanted the design of Eos & Nyx to feel as intentional as the food and drinks we serve. Every detail plays a role in shaping the guest experience, making the space feel both transportive and welcoming.
The central tree serves as a grounding focal point, bringing a natural, organic element to the space, while the rotating conveyor belt of spirits adds motion and an element of discovery. During the day, the restaurant feels bright and inviting, with natural light enhancing its warm tones and open layout—perfect for a relaxed brunch or midday gathering.
At night, the energy shifts. The lighting deepens, the music picks up, and the open kitchen takes center stage, turning dinner into a vibrant, high-energy experience. The sights, sounds, and aromas of the chefs at work bring an immersive element to the meal, creating a dynamic atmosphere where food, drink, and conversation flow together. Whether guests come for a lively dinner with friends or to explore the cocktail program, Eos & Nyx is designed to evolve throughout the day, making every visit feel fresh and exciting.
Spacious bar area
Patricia Chang
Sustainability is a key focus at Eos & Nyx, with 95% of the menu prepared in-house and a philosophy of minimizing food waste. Can you share some specific ways this commitment translates to the dishes and overall operations?
Sustainability is woven into everything we do at Eos & Nyx, from the way we source ingredients to how we approach preparation. With 95% of our menu prepared in-house, we have full control over minimizing waste, repurposing ingredients creatively, and ensuring that every element serves a purpose.
One great example of this philosophy in action is our Beets Multiple Ways dish, where we use the entire beet—root, stems, and greens—ensuring that nothing goes to waste. The beets are prepared in different textures and techniques, paired with goat cheese, dill, truffle, and hazelnuts to highlight their natural sweetness and earthiness.
We take the same thoughtful approach throughout the menu. Our Dip Trio & Pita repurposes ingredients like yogurt whey, roasted vegetable scraps, and citrus zest to create deeply flavorful spreads. Seafood trim is used to enrich stocks and sauces, and housemade pickles and ferments reduce waste while adding layers of brightness to our dishes. Even in the bar program, citrus peels are transformed into syrups, infusions, and garnishes to ensure we’re making the most of every ingredient.
Sustainability isn’t just about reducing waste—it’s about celebrating ingredients in their entirety. At Eos & Nyx, we view this commitment not as a challenge, but as an opportunity to push creativity and deepen our connection to the food we serve.
The beverage program at Eos & Nyx is described as an adventure, with a mix of classic Mediterranean influences and playful, unexpected twists. What was the creative process behind crafting this menu and are there any standout cocktails that best capture this ethos?
The beverage program at Eos & Nyx is designed as a journey—one that embraces the flavors of the Mediterranean while adding a playful, unexpected twist to classic profiles. We wanted to create a menu that feels both adventurous and approachable, celebrating unique spirits, bold aromatics, and thoughtful combinations that transport guests with every sip.
Mixology at Eos & Nyx
Patricia Chang
The creative process started with a deep dive into Mediterranean ingredients and traditions. We looked at flavors from Greece, Italy, France, and North Africa—everything from olive liqueurs and mastiha to tamarind, cardamom, and dill—then reimagined them through a contemporary lens. Our goal was to craft cocktails that feel rooted in tradition yet excitingly fresh.
One standout is the Tree of Life, which features mastiha, chilies, lime, mint, and habanero tincture, finished with soda. It’s a vibrant, herbaceous cocktail with layers of spice and cooling aromatics that perfectly embody the Mediterranean’s balance of boldness and refreshment. Another highlight is the Licensed to Dill, which takes aquavit, apricot eau de vie, Greek yogurt, and fresh dill to create something truly unexpected—bright, savory, and creamy with a surprising depth of flavor.
For those seeking something indulgent, Eye of the Beholder is a cocktail that plays with texture and richness, combining olive liqueur, vanilla, condensed milk, cream, and egg white with a touch of Maldon salt and olive oil. It’s a drink that feels both familiar and entirely new, showcasing how a simple ingredient like olive can take on an entirely different character.
Ultimately, our menu is designed to intrigue and delight—whether you’re drawn to the classics with a twist or something completely out of the ordinary. Just like the restaurant itself, the beverage program shifts and evolves throughout the day, ensuring that every visit to Eos & Nyx feels like an adventure.