Nicholas Poulmentis Plans Distinctive Greek Cuisine at His Upcoming New York City Restaurant

Why It Matters

Kira NP brings an under‑represented Greek‑Italian fusion to Manhattan, illustrating how TV‑driven chef brands can translate into viable, culturally rich restaurant concepts.

Key Takeaways

• Kira NP opens June in Soho, Chef Poulmentis' first NYC venue.
• Menu blends Greek island flavors with Italian wartime culinary heritage.
• Signature dishes feature rare fuscus sea‑squirt and Venetianico pastichio.
• TV competition wins on Chopped propelled his brand and investor interest.
• Historic Café Noir location adds nostalgic appeal to modern dining concept.

Summary

Chef Nicholas Poulmentis announced the June opening of his first solo New York City restaurant, Kira NP, in Soho’s historic former Café Noir space. The venue is named after his native Greek island, Kira, and aims to showcase the island’s distinctive culinary legacy.

The menu fuses Greek island traditions with Italian influences dating back to World War II, when Italian occupiers and locals exchanged recipes. Dishes such as the Venetianico pastichio—a sweet‑savory pasta pie infused with Metaxa brandy—and the rare fuscus sea‑squirt illustrate this hybrid approach, promising diners an uncommon taste experience.

Poulmentis highlighted his television competition pedigree, noting that his Chopped victory—where he transformed a basket of sea fish, nori, corn‑dog‑style fries, and a grasshopper cake into award‑winning plates—raised his profile and attracted investors. He also recounted how competition pressure differs from restaurant service, emphasizing the need for team orchestration and menu development.

The launch positions Kira NP as a fresh cultural entry in Manhattan’s crowded dining scene, leveraging TV fame and a unique heritage narrative to attract both locals and tourists. Success could signal growing appetite for region‑specific, story‑driven concepts and reinforce the commercial value of culinary reality‑TV exposure.

Original Description

Nicholas Poulmentis took a remarkably straightforward approach to entering the world of food TV: He filled out an application.

It was apparently a very good application because it got him a spot on the Food Network’s competition show “Chopped,” where he ended up winning, leading to other television appearances.

But he also has cooked in restaurants all his life and is now preparing for his own venue in New York City. Kythira NP, named for the island where he grew up and the initials of his own name, is slated to open in the SoHo neighborhood of this June. He plans to feature dishes from throughout Greece, but he is also preparing to import culinary specialties from his home island, including a type of sea squirt called “fouskes” and unique varieties of seaweed.

Poulmentis recently discussed his plans for the restaurant and also shared observations about how cooking in a restaurant is far more stressful than any food competition could ever be.