Two well-known restaurateurs are bringing a new three-level Greek restaurant to Soho this spring, promising tableside spectacle and a middle ground between nightclub-style dining and formal white-tablecloth service. Selene by Kyma is slated to open in March at 23 Grand Street in the former Twenty-Three Grand location, and its arrival could reshape the neighborhood’s dining options.
The project reunites Reno Christou, a co‑founder of Kyma, with James Ragonese, who moved from managing the original Kyma in Roslyn to leadership roles at Scarpetta and LDV Hospitality. Ragonese says the pair circled back to collaborate after years apart, and they sought input from LDV founder John Meadow during planning.
Occupying three floors, Selene will feature a ground-level dining room, a second floor capped by a pronounced skylight and an intimate rooftop. The team describes the concept as intentionally positioned between the exuberant atmosphere of Kyma and the formality of restaurants such as Milos or Avra.
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“We wanted something that feels lively but lets people actually talk to each other,” Christou noted, describing a balance between convivial energy and conversational volume. Weekend DJs are planned, but the music is meant to enhance rather than drown out service.
The restaurant aims to bring a slice of contemporary Mediterranean theatre to New York dining. Expect a number of interactive presentations—salt-baked fish finished at the table, spreads prepared in front of guests, flambeed desserts and cocktails mixed on carts—alongside a menu of recognizable Greek and coastal Mediterranean dishes.
- Address: 23 Grand Street (at Thompson)
- Opening: Targeted for March
- Layout: Ground floor, second floor with skylight, rooftop
- Service highlights: Tableside salt-baked fish, live plating, cart cocktails, weekend DJs
- Design: Earth tones and blush palette; furnishings and pottery sourced from Greece
- Expansion plans: Owners say a second NYC site is possible, with Florida next on the list
On the plate, Selene will present both classic small plates and more substantial entrées. Dishes mentioned by the team include zucchini chips, a fresh tomato salad, grilled octopus and dry‑aged lamb chops. Whole fish will be charcoal-grilled and offered in a format different from the pound-by-pound method seen at some seafood-focused Greek restaurants.
Seafood pasta figures prominently: one example described mixes crab with bottarga, brown butter and chile. Other menu items include short rib with orzo, caviar service, wagyu carpaccio and a variety of crudo preparations.
The interiors are purposely tied to Greek craft traditions. Oak tables, terracotta pendant lights and handmade pottery—each produced in Greece—will populate the dining rooms, giving the space a coherent aesthetic that nods to the cuisine’s origins.
Short-term implications are straightforward: Soho will gain a high-capacity, experience-driven restaurant at a time when diners are seeking both spectacle and quality. For neighborhood restaurateurs, Selene introduces another competitor for evening foot traffic and reservations on busy nights.
Longer-term, the partners are watching the concept’s reception closely. If the first location performs as hoped, Christou says they plan to replicate the format elsewhere in the city and beyond, with Florida already on their shortlist.
With construction underway, the team expects the venue to be ready by early spring. For New Yorkers and visitors curious about the next iteration of modern Greek dining, Selene by Kyma promises an approachable but theatrical option in one of the city’s most visited neighborhoods.
