NEW YORK – The internationally acclaimed Greek-American chef Nicholas Poulmentis is set to open his first Greek restaurant in SoHo.
The New York-born, Kythira-raised renowned chef is cooking up something exciting for New Yorkers this fall. His upcoming venture, titled ‘Kythira’, will be located at 32 Grand Street, and pay tribute to his Greek island roots.
Poulmentis’ new 3,500-square-foot space will capture the essence of the Mediterranean, while creating an inviting, vibrant atmosphere for guests to visit.
In an interview published by media publication What Now, he described the look of his new restaurant.
“I love the outside. It’s very rustic – it’s an old building,” Poulmentis told What Now.
“I would like to maintain it and make it a nice Greek-Mediterranean spot. That’s the goal.”
As someone with more than 30 years of experience in the kitchen and culinary scene, Poulmentis is most known for his appearances on the Food Network, especially on shows like ‘Beat Bobby Flay’ and ‘Chopped’, as well as for cooking for former U.S. President Barack Obama.
His journey in the kitchen began at the age of five, when he learnt how to combine foods from his father, whom he previously had described as an “amazing cook.”
Today, he has worked all over New York City, being involved in various Greek restaurants including Akrotiri, Oli.Vine, Kellari Taverna, and Noema.
His new fine-dining restaurant Kythira is set to offer a seafood-heavy array of foods, many meat-based dishes, as well as options for vegetarians and vegans.
Some of the menu items you can expect to see include oysters, stuffed calamari, goat cheese gnocchi, spanakopita, lamb chops, and vegetarian moussaka.
With no set opening date announced as of yet, the opening hours for Kythira are expected to range from 8 AM to 12 AM, with the extension to a 1 AM closing time on Fridays and Saturdays.
The Greek-American chef revealed how he felt to introduce a new offering to the lively neighborhood of SoHo.
“I want to give [customers] a dining experience, to enjoy a nice glass of wine with a beautiful feast,” Poulmentis told What Now.
“There’s going to be a lot of love. It’s going to be my first restaurant as an owner and chef, and it’s a dream for me to bring to the table the taste of
Greece with the ingredients, the hospitality, and the welcoming. This is how I have planned the concept – to be inviting for the people.”
As confirmed through Poulmentis’ Instagram account, he posted how he looks forward to continuing to transform the restaurant space so that it will “blossom into Kythira NP in the months ahead.”
His post on December 10 also stated; “Thank you for staying with us on this journey. Exciting things are coming… and we’re excited to welcome you into the world we’re building for our guests.”
Dining and Cooking