Two Manhattan Powerhouses Reunite to Open a Giant Soho Greek Spot

Two industry forces are reuniting after years to open a massive new Greek spot in Soho: one is a co-founder of Kyma in Hudson Yards and the other a managing partner at LDV Hospitality behind longtime Italian Scarpetta that first opened in 2008 with John Meadow and chef Scott Conant (who has since parted ways with the company).

Reno Christou, co-founder of Kyma, and James Ragonese, former general manager of the first Kyma in Roslyn — later a general manager at Scarpetta, then managing partner at LDV Hospitality — have teamed up again for Selene by Kyma due to open in March at 23 Grand Street at Thompson, former home of Twenty-Three Grand. It’s a three-story space that includes a ground floor, a second floor with a dramatic skylight, and a rooftop.

“Reno and I dreamed about working together again,“ said Ragonese, who also asked LDV founder and president John Meadow to weigh in on the project. “John helped guide me through the process.”

The new restaurant aims to fill a gap between the party vibe of Kyma and the white tablecloth approach of a handful of the city’s well-known Greek spots.

“Kyma is loud and celebratory, but there was a vacuum between the formality of Milos or Avra, and the joie de vivre of Kyma,“ maintained Christou, who actually began his career at the first Milos in Montreal, and was the general manager when it premiered in New York. “We also want to make sure that stylistically, Selene speaks to the art haven that’s Soho.”

At Brooklyn’s Michelin-starred restaurant Clover Hill, chef Charlie Mitchell uses the expertise he learned from other top NYC restaurants to deliver diners a seafood-heavy tasting menu in an intimate setting. With this team, he serves dishes like king crab tartlet, Long Island fluke, farro porridge, and more.

Ragonese would like to capture some of the excitement of the current Mediterranean food scene abroad. “There are a lot of exciting, immersive experiences going on in Greece now,” he said.

Selene will harness some of those theatrics with interactive dishes, including salt-baked fish served tableside, Mediterranean spreads made fresh in front of diners, flambeed desserts, and cocktails prepared on a cart.

The menu will feature all the traditional favorites, including zucchini chips, tomato salad, grilled octopus, and dry-aged lamb chops. There will, of course, be charcoal-grilled whole fish, but it won’t be sold by the pound, Milos-style. The restaurant will also serve seafood pasta, including spaghetti with crab, bottarga, brown butter and chile; as well as short rib with orzo; caviar service; wagyu carpaccio; and crudo.

There will be a DJ on weekends, but the music won’t dominate the room.

“We want the dining to be social, but it’s important to us that guests be able to hear each other,” said Christou.

The earth tone and blush decor is loosely Hellenic, with everything crafted in Greece, including oak tables, terracotta pendant lighting and hand made pottery.

With the space currently under renovation, it should be ready by the start of spring. And if the concept is received as they anticipate, the duo plans to roll it out elsewhere.

“If it goes well, we would like to take it on the road,” said Christou. The second location would also be in New York, and the next, down south. He admitted, “We are already looking at locations in Florida.”