HUDSON COUNTY, NJ – A new Greek and Mediterranean restaurant offering a lively, late-night atmosphere like no-other has touched down in Jersey City. Named ‘Ikos’, the ancient Greek word meaning ‘house’, the restaurant has been designed as “a gathering space to make everyone who comes here really feel like they’re at home.”
Brought to life by Black Diamond Hospitality Group, the team behind Tros Greek Street Food, Ikos is located at 190 Steuben Street in Jersey City, and despite only opening in early December, it has already become well received, especially on New Year’s Eve, where they saw 185 bookings.
Managed by Konstantinos Chantzis, who owns several hospitality businesses in Piraeus and Ioannina, Greece, and previously served as Food and Beverage Director at Kyma in New York, Ikos draws on his 20 years of industry experience and strong passion for Greek cuisine. Chantzis works closely with Ikos’ Executive Chef, Davide Zucca, to curate a one-of-a-kind dining experience for every guest. Chantzis’ business partner is Andrew Diamantopoulos, Ikos’ Managing Member.
In an interview with The National Herald, Chantzis revealed how he would describe Ikos and what it is known for. “Ikos is an elegant, chilled out, Greek and Mediterranean restaurant. We’ve got a mix of flavors too, and 70% of our food is Greek, and 30% of it is Mediterranean.”
He said that, “on Fridays and Saturdays after 8 PM, we have a DJ, and it’s still a restaurant, but it transforms into a more fun, lively space where we throw napkins, we have sparklers, and everyone gets up and dances. Then from Sunday to Thursday, I would describe Ikos as a restaurant that’s perfect for a family dinner or a business meeting.”
At Ikos, you can expect unique dishes such as traditional Greek moussaka, spetsofai (a spicy Greek sausage and pepper stew), caviar, and dakos salad – a Cretan specialty made with baked barley bread, fresh tomato, feta or mizithra cheese, olive oil, and oregano – which Chantzis says you won’t find anywhere else.
“Our recipes also showcase the mountainous regions of Greece, not just the foods of the islands and seafood,” Chantzis said.
“And our Executive Chef [Davide Zucca] has more than 10 years of experience working for Estiatorio Milos in Dubai, Athens, and New York, so he knows the Greek kitchen and Greek cuisine very well – he’s excellent.”
The Greek restaurant manager said another stand out of the Ikos is its carefully crafted cocktail menu.
“Our beverage menu is designed like a cocktail bar… and our cocktails are truly something unique,” Chantzis said.
“Most restaurants are not interested in adding cocktails to their menu, but ours is set up to make people feel like they’re in a cocktail bar and they are very good drinks.”
With a focus on setting the perfect atmosphere, Ikos offers guests a unique experience where food and drinks are just the base of all the fun.
On Friday and Saturday evenings, it transforms into a lively and chic dinner party, where a DJ begins playing music from 8 PM, eventually leading to all guests getting out of their seats and dancing.
Providing an experience like New Jersey has never seen, Chantzis said from the minute guests step inside, they will be impressed with the ambience and welcoming atmosphere the restaurant offers.
“When most people design a restaurant, their main idea is to craft something that makes you feel like you’re on an island, but for us, we chose to focus on the mountain,” he said.
“We have a lot of wood, the bar is made of stone, we have wooden tables – it really is like dining at a restaurant in Metsovo [Northern Greece].”
As a manager from Ioannina, this restaurant forms a reminder of his hometown.
Chantzis said this restaurant not only prides itself on serving good quality food, but additionally provides a unique, personalized experience to each guest, as “from the moment you’re seated at the table, we sometimes have the waiter come out to serve the food and explain it. We have those personal interactions with our customers, and even with our cocktails, the bartenders come out and serve them, to make it even more special.”
Chantzis revealed the reason behind opening in New Jersey, specifically Jersey City, was because the area didn’t have anything like it, “and we saw that the area was in great demand for a Greek restaurant, so that’s why we decided to come here.”
He added that despite being open only a few weeks, and opening at a challenging time of year for the hospitality industry the response has been “very good.”
“We opened at the worst time of the year because everyone during this time of the year is arranging their holiday vacations for Christmas and New Year’s… but week after week we’re getting better,” the Ikos manager said.
“Last Saturday, imagine, we had 200 people… and our venue normally is meant to only fit 110.”
Chantzis further explained how the name ‘Ikos’ ties into the values of the restaurant and the service they want to provide for their guests.
“We’ve called the restaurant Ikos, as it means ‘house’ in Ancient Greek, and we’ve designed it as a gathering space to make everyone who comes here really feel like they’re at home,” Chantzis said.
“Our food is excellent, our cocktails are excellent and the vibe is very beautiful and very special.”
“We’ve created a really great team of bartenders, waiters, hostesses, and kitchen staff too, and everyone is really friendly and they treat our guests really well because at the end of the day – that’s all that matters. You can have the best food in the world and not feel welcome in the place, so you won’t go back. But if a restaurant makes you feel comfortable and welcome, that’s the magic, and I think we’re doing really well so far.”
He added how with already having 10-15 events locked in for the new year, “we’re looking forward to a lot of great things in 2026 – this is simply just a great start.”
