Acclaimed chef Nikos Poumentis, known to American audiences for his victory on the Food Network’s cooking competition show «Chopped,» is preparing for his biggest business venture yet: The opening of his first solo restaurant in the heart of New York City.
The restaurant, which will be named «Kythira National Park» (in honor of his hometown and the initials of his name), is expected to open its doors in early June in the historic SoHo neighborhood, in the space that formerly housed the well-known Cafe Noir.
In a recent interview on the «Menu Talk» podcast, Chef Tsirigotis outlined his vision for his new venture. His goal is not simply to offer yet another take on Greek cuisine, but to highlight the true culinary richness of all of Greece and, of course, the unique character of Kythira.
Tsirigotika ingredients in SoHo and the «battle» with the FDA
What sets «Kythira NP» apart is the chef’s commitment to authenticity. The menu will feature dishes strongly influenced by Kythira, such as the Venetian Pastitsio, which is made with a slightly sweet dough flavored with Metaxa cognac, blending Italian and Greek traditions.
To ensure the highest quality, Nikos will import directly from Kythira salt flowers, the renowned local thyme honey, and caper leaves that his mother preserves in seawater.
The biggest surprise, however, is the inclusion of the «sea squirt,» a rare marine creature with an extremely strong iodine flavor. The chef really had to fight the U.S. Food and Drug Administration (FDA) to secure permission to import this ingredient, which in the U.S. will be served exclusively at his own restaurant. At the same time, he plans to import a special variety of seaweed that thrives in the waters off Kythira.
You can watch the chef's entire interview in the video below
