A Greek Escape In Downtown Manhattan: Inside Selene

The main dining room at Selene.

Courtesy of Selene/AKSSS Studio

Anyone who knows me knows that I can eat Greek food any night of the week and often do. The flavors are fresh, clean, and familiar, and the dishes are colorful and delicious without being a splurge.

Some Greek restaurants in New York, where I live, are spots, I can go to anytime, but enter Selene, the new kid on the block when it comed to elevated Greek cuisine, which makes for a transportive night out.

The SoHo eatery occupies a showstopping 10,000 square feet spread over three levels. I walked in and immediately said “Wow!.” Selene also has an expansive garden terrace with a bar that’s a biophilic dream replete with flowers and plants as well as a retractable-roof atrium that opens to the sky above- a nod to Selene, the Greek goddess of the moon.

Theodore Kondylis of KONDYLIS NYC is behind the aesthetic, which a release for the restaurant describes as “Aegean minimalism, reframed by New York.” Elements throughout include travertine with red accents, micro-cement, hand-troweled plaster, and custom-made furniture, ceramics, and lighting from Greece.

James Ragonese and Reno Christou are the duo behind Selene, and their pedigree is impressive. James was most recently the Operating Partner and VP of Operations at LDV Hospitality, where he oversaw multiple concepts, including Scarpetta. Reno has more than 35 years of experience in New York’s Greek dining scene and has worked at Milos, Avra, and Limani and founded Kyma in 2013.

And then there’s the chef, Christos Bisiotis, who is a talent to know. He’s been cooking since he was a child and had roles at Eataly, Avra, and Milos, among others. Chef Christos has also cooked at the White House!

The menu he has created favors coastal Greek cooking, where the quality of the ingredients shine. Whole fish beautifully grilled, bright and light crudos and tartares, lamb chops, and Mediterranean vegetables and salads that speak to the season.

While the choices are expansive, I liked that the menu isn’t overly long. The dishes listed are executed well, and ultimately, taste, not quantity, matters most. My husband and I shared the tangy grilled halloumi accompanied by sweet cherry tomatoes and arugula and finished with a healthy dose of superb extra-virgin olive oil. We also tried the crab cake, which didn’t hold back on the crab likr some versions do as well as the can’t eat just one Selene chips- paper-thin fried zucchini and eggplant with saganaki and tzatziki.

For mains, we went for the tender and mopist grilled calamari and the whole grilled branzino, which was accompanied by a lemon olive sauce that added a depth of flavor.

The drinks are another callout- the wine list comprises lesser-known Greek varietals along with familiar names, while the cocktail list is creative and includes zero-proof options that stand up to their spirited counterparts

Judging by the packed dining room the night I was there, the line outside, and the buzz around town about how reservations are hard to snag, it’s clear that Selene is off to a strong start. It’s the kind of place I’d return to when I want a taste of Greece without leaving New York. Between the striking setting, polished cooking, and lively atmosphere, the experience lingers long after the meal ends.

My Q&A with James, Reno, and Chef Christos about their project follows.

Selene spans 10,000 square feet across three floors in the heart of SoHo. What made you believe the neighborhood was ready for a restaurant of this scale?

Reno: SoHo has always been one of New York’s most dynamic neighborhoods. It’s a place where locals, creatives, international travelers, and business leaders all intersect. We saw an opportunity to create something larger than a restaurant, a true destination where guests could spend an entire evening moving through different spaces and experiences.

The neighborhood has embraced ambitious hospitality concepts in recent years, and we believed it was ready for a venue that could bring together exceptional dining, architecture, design, entertainment, and a genuine sense of escape under one roof.

New York has no shortage of Greek restaurants. What gap in the market were you hoping Selene would fill?

Reno: New York has no shortage of Greek restaurants, but today, restaurants are competing with more than each other, they’re competing with convenience. It’s never been easier to stay home, stream a show, and have a great meal delivered to your door. We believed that if people are going to leave their homes, the experience needs to offer something they simply can’t get from an app.That’s what inspired Selene. We wanted to create an immersive Aegean escape in the middle of Manhattan.

Our goal is for guests to feel transported, as though they’ve stepped out of New York for a few hours and into a different world.

The restaurant takes its name from the Greek goddess of the moon and features a retractable-roof atrium that opens to the sky. How did the concept evolve from an idea into reality?

James: The name Selene gave us a strong narrative foundation because the moon has long been tied to mythology, travel, romance, and Mediterranean life. We were also drawn to the idea of embracing the feminine spirit embodied by the goddess Selene, qualities such as beauty, grace, warmth, intuition, and connection. We wanted the restaurant to feel inviting and nurturing, while still possessing a sense of elegance and wonder.

The architecture became an extension of that story. The soft curves throughout the space, the natural materials, the interplay of light and shadow, and the retractable atrium were all designed to create a feeling of openness and discovery. When the roof opens and guests find themselves dining beneath the moon and stars in the middle of Manhattan, it creates a moment that feels both intimate and theatrical. Every design decision was made to support that sense of escape.

Between the design, the architecture, and the menu, Selene is distinctly Greek, yet nods to glamorous New York. How did you combine both?

Reno Christou: We drew inspiration from the Cyclades, the Aegean islands, and contemporary Greek culture, but we also wanted Selene to belong to New York. The city has a certain energy, sophistication, and creativity that naturally influences everything we do. The result is a restaurant that honors Greek traditions while embracing the ambition and innovation that define New York dining.

That philosophy extends directly to the menu. Many guests visit an upscale Greek restaurant expecting certain iconic dishes, and we believe those classics deserve a place on the table. Alongside the familiar favorites, we’ve introduced more playful interpretations and contemporary presentations that encourage guests to experience Greek cuisine from a fresh perspective.

Christos, you’ve cooked everywhere from Athens to the White House. How does Selene allow you to tell a different story about Greek cuisine than you’ve told in previous roles?

Chef Christos: Too often, Greek cuisine is defined by a relatively small number of dishes that people already know. The reality is that every region of Greece has its own traditions, ingredients, and culinary influences. At Selene, we have the freedom to showcase that diversity while presenting dishes with a level of refinement and creativity that reflects the restaurant’s contemporary spirit. The result is a menu that feels familiar and comforting in some moments, while surprising and playful in others. That’s a balance I haven’t had the opportunity to explore to this extent in previous roles.

Christos, Greek cuisine is rooted in tradition. How do balance that with putting your own stamp on the food?

Chef Christos: For me, tradition is always the starting point. We were never interested in changing dishes simply for the sake of being different. If the soul of the dish, the ingredients, and the story behind it remain intact, then there is room to explore. Sometimes that means refining a presentation, introducing an unexpected preparation, or reimagining a familiar dish in a way that feels more playful and engaging. What I love about Selene is that guests can enjoy the classics they know and love while also encountering dishes that challenge their expectations of what Greek cuisine can be.

James, you’ve helped lead some of New York’s most successful restaurants. What do today’s diners expect from a hospitality experience, and how does Selene aim to exceed those expectations?

James: Today’s guests want more than a great meal. They want genuine hospitality, memorable design, energy, and a sense of connection. People have countless dining options, so restaurants need to create experiences that resonate emotionally. At Selene, every detail – from the welcome at the door to the pacing of service to the atmosphere throughout the evening has been carefully considered. We want guests to feel cared for, inspired, and excited to return.

When guests leave Selene after their first visit, what do you hope stays with them long after the meal is over?

James I hope they remember how they felt. The best restaurants create memories that go far beyond any single dish. Long after the meal is over, people rarely remember every ingredient they ate, but they remember the conversations, the atmosphere, the people they were with, and the way a place made them feel. At Selene, we’ve worked hard to create an experience that encourages people to slow down, connect, and be present.