This winter, acclaimed chef and Chopped champion Nicholas Poulmentis steps into a new chapter with the opening of Kythira NP, his first solo restaurant in New York City. Named after his native Greek island, Kythira NP brings the warmth, simplicity, and spirit of the Mediterranean to downtown Manhattan. Blending global influences through a distinctly Greek lens, Poulmentis invites guests to experience the art of storytelling through food—each dish a reflection of heritage, heart, and home.
SPOTLIGHT: Opening in SoHo this winter marks a milestone moment for you. What does it mean, both professionally and personally, to debut your first solo restaurant in New York City?
CHEF NICHOLAS POULMENTIS: Opening Kythira NP in SoHo feels like a full-circle moment for me. I’ve been part of the New York restaurant world for so long that opening my own place here feels both natural and deeply personal; being able to open a restaurant in the city that has pushed and inspired me over the years is a huge accomplishment that I feel blessed to have. I’ve always wanted to introduce New York City to the cuisine and culinary lifestyle of Kythira, and I’m honored to share this concept so deeply connected to where I come from.
SPOTLIGHT: Kythira NP is named after your native island. What does Kythira mean to you personally, and how does the spirit of Kythira come alive in the menu, the design, and the overall experience?
CHEF NICHOLAS POULMENTIS:: Kythira is where my love for food began stemming from the simplicity of cooking with what the island gives you. I wanted to bring that feeling and taste to SoHo and capture that spirit through hand-picked ingredients. The design, too, is inspired by the island – warm, inviting, minimal, and elegant. The idea is to bring colors, rich textures and tones that evoke sun and water. Kythira NP will capture the spirit and essence of Greece in the heart of SoHo.
SPOTLIGHT: Is there a signature dish or flavor profile on the menu that you feel best embodies your philosophy as a chef?
CHEF NICHOLAS POULMENTIS:: My philosophy is reflected through the intention behind the whole menu. Kythira NP incorporates influences from around the world, but everything is seen through a Greek lens, which really reflects Kythira’s culinary identity. All of the dishes at Kythira NP show the depth and complexity of Greek cuisine and what Greek cuisine truly has to offer, which is different from what people might expect.
SPOTLIGHT: Can you share the story or inspiration behind one or two of your favorite dishes on the menu?
CHEF NICHOLAS POULMENTIS: Growing up in Kythira, my father took me fishing for the first time when I was five years old. We’d take out his small boat, dive into the water, and catch what we needed to make dinner for the night. Those experiences shaped how I cook – with respect, simplicity, and a sense of connection to where the food comes from. The fish dishes on the menu reflect that. Every time I make them, it feels like I’m back on the island, cooking for my family and community. One dish that best represents this inspiration is my signature Kleftiko Perka Fish cooked in Parchment Paper. The recipe uses the en papillote method to bake the fish to perfection by placing the fish and other ingredients on parchment paper to keep all the juices and flavors packed in with the fish as it cooks.
SPOTLIGHT: The beverage program includes Greek-inspired cocktails and a curated wine list. How do these elements complement the food and deepen the sense of the restaurant?
CHEF NICHOLAS POULMENTIS: Our cocktails are inspired by Greek flavors, so they feel like an extension of the cuisine. These elements include rosemary, olive juice, fresh cucumber, lemon juice, earl gray tea, and more. Our wine list reflects a highly curated and diverse list, highlighting the richness and nuance of Greek wines alongside other global selections. I wanted every element in the restaurant to ignite guests’ senses and transport them to Kythira. While you might be sitting in SoHo, the flavors remind you of a special seaside evening in Kythira.
SPOTLIGHT: SoHo is one of the city’s most dynamic culinary neighborhoods. Why was this the right location to bring your vision to life?
CHEF NICHOLAS POULMENTIS: SoHo has always had a creative, timeless energy. It reminds me of Kythira – full of history, yet constantly reinventing itself. Known for its vibrant art scene, SoHo feels like the perfect place to showcase food as an art form. I want Kythira NP to fit naturally into this landscape: elegant, but approachable. We’re also excited to honor the historic corner of Grand and Thompson Streets, the former home of the iconic SoHo hotspot, Cafe Noir.
SPOTLIGHT: Beyond the food, how do you hope Kythira NP will connect with the community and your guests?
CHEF NICHOLAS POULMENTIS: I want Kythira NP to feel personal, like a welcome into my home. Greek hospitality has always been about generosity and warmth, and that’s what I want guests to feel. Whether it’s someone stopping in for a glass of wine or celebrating a special night, I want people to walk away remembering what first made me fall in love with Greek cuisine, through the connection, the comfort, and the stories it brings to the table. I want people to feel like they walked in as a guest, and left a friend.
SPOTLIGHT: From Chopped champion to opening your first restaurant, your journey has been shaped by both global kitchens and television moments. How did those experiences prepare you for this debut?
CHEF NICHOLAS POULMENTIS: Competing on Chopped taught me to trust my instincts and stay calm under pressure, two things every chef needs when opening a restaurant in New York. Working in kitchens around the world gave me perspective; I learned discipline in Europe, creativity in the U.S., and humility everywhere. All of those lessons are woven into the guest experience of Kythira NP. The culinary world can be a difficult journey, but more so, a special and beautiful one.
SPOTLIGHT: You’ve spoken about food as storytelling. What story are you hoping guests walk away with after a night at Kythira NP?
CHEF NICHOLAS POULMENTIS: I want guests to feel transported in a genuine way. Kythira NP is about excellence in food, excellence in service, and creating a sense of connection between cultures. You’ll see and feel the restaurant tell that story through all of the details. From ingredients and materials sourced directly from the island to “The Forever Flower” or “sempre viva”, which means always life, a rare flower native to Kythira that never dies. These are small but powerful symbols that showcase where I come from. These details aim to remind guests of their own meal by the sea, or maybe help them recognize that it’s their first time experiencing these flavors. If they leave feeling that quiet connection, to the food, the space, or even the story, then we’ve done something right.
SPOTLIGHT: Looking ahead, what do you hope Kythira NP will contribute to New York’s dining scene—and what excites you most about this new chapter?
CHEF NICHOLAS POULMENTIS: Kythira NP will bring a new expression of Greek cuisine to New York that many have not experienced yet. What excites me most is the chance to build something lasting that represents who I am today as a chef and a person. It’s the start of a new chapter, but also a tribute to where it all began. Every dish on the menu transports me back to the island, cooking for my family and community, the same feeling I hope every guest experiences. More than anything, I want to show the value that Greek cuisine truly has. It’s a cuisine that deserves recognition, and something that I will continue to champion. With Kythira NP, I hope to showcase Greek cuisine in a way that feels authentic, elevated, and celebrated.
