Kyma

Kyma Restaurant Review:

About the restaurant & décor: An offshoot of Roslyn, Long Island’s popular Kyma, chef Chris Christou’s 250-seat Manhattan namesake stands out among the many pricy Greek restaurants in New York City with carefully crafted dishes, friendly and attentive service, and a no-attitude atmosphere. It sits quietly on a side street west of Union Square, but upon entering the whitewashed, airy setting, guests are immediately transported to Mykonos or Santorini or wherever their Greek fantasy lies with ceramics, olive trees and lighting all creating the illusion.

Likes: Fish priced by the plate, rather than by the pound.
Dislikes: None.

Food & Drinks: Like a true Greek fish market, Kyma invites you to choose from the fresh fish display where selections have been flown in that day. The difference is that while other Greek seafood spots charge hefty by-the-pound prices, here the ideally grilled fish comes at a set price, so while the tab at the end of the night is certainly not an inexpensive one, you’ll feel that you’ve had an evening of Greek delights without needing a second mortgage on your home. To start, a fine tomato salad is de rigueur. But you should also venture into the unknown and order the luscious sesame-encrusted feta with fig jam. Another must, Kyma’s grilled octopus comprises thin slices of grilled and seasoned octopus accompanied by peppers, onions and capers in a tangy vinaigrette. Mix it up with main courses that include meats and fish. Grilled lavraki, sea bass or dorado are prepared virtually unadorned except for a drizzle of olive oil, lemon and a splash of capers. Lamb chops are meaty and flavorful. For dessert, yogurt with honey and nuts is a smooth finish to accompany a Greek coffee or Metaxa. Kyma offers a number of Greek wines, like the bright, crisp Assyrtiko, in addition to vintages from the U.S. and Europe.