Executive Chef and Top Chef star George Pagonis brings the flavors of Greece to life at Kyma Hudson Yards. Pagonis is turning the spotlight on seafood which begins with the raw bar. Look for fresh oysters, tuna tartare and several types of crudo (tuna, hamachi, branzino, and salmon).
Appetizers include grilled octopus with roasted peppers, onions and capers over fava; Kyma Chips made with crispy slices of zucchini and eggplant piled high with tzatziki on the side; and Spanikopita, triangles of filo filled with spinach and feta. Signature dishes include Lobster Pasta with fettucine, tomato and myzitha, Pan-Seared Scallops with wild mushrooms, black garlic vinaigrette and hazelnuts, and Roasted Free Range Chicken with lemon potatoes. From the sea comes Branzino and Royal Dorade from Greece, and Tiger Prawns all cooked simply. From the land look for Grilled Lamb Chops with roasted lemon, a New York Strip au poivre, and Filet Mignon Kebabs.
Like Kyma’s Roslyn, Long Island location, the space is a true showstopper with rustic wooden beams, large U-shaped bar as well as outdoor seating. There are also two private dining rooms. Cocktails by beverage director Konstantinos Chantzis include Pure Passion (Tito’s, fresh passion fruit, passion fruit liqueur, vanilla syrup and lime), and the Mykonos Mule (Belvedere, Metaxa Brandy, fresh cumber, lime and ginger beer). All of the signature cocktails are also available by the pitcher, along with house-made sangrias.