This New Restaurant in Manhattan’s Meatpacking District Feels Like Mykonos

A NYC-located capsule into Mykonos recently opened in Manhattan’s perennially trendy Meatpacking District, Medüza MediterraniaFrom its thumping nightclub tracks to its boho-chic décor, the space poses semblances to the illustrious Greek resort town. 

At the base of the Gansevoort Hotel and serving fun Mediterranean delights, hospitality group Noble 33 helms the high-energy, upscale dining experience (You might know them for their other restaurants: Toca Madera, Casa Madera, and Sparrow Italia).

Monochrome Concept blueprinted the space, which features 245 indoor and outdoor seats with a 30-person circular bar and three dining rooms, including a mezzanine private dining space, clusters of lush foliage, and a glass-enclosed atrium. On some nights, a DJ spins deep house tracks beside the bar. 

Warm earth tones, handwoven textures, and organic millwork fill the restaurant. Beiges seem to dominate. Architectural features borrow inspiration from wind and water patterns: undulating design sequences and sinewy structures hover over the main entry and dining room. A custom-carved wood installation by dint of artist Etienne Moyat’s creativity sits along the atrium’s wall-to-wall banquette. Custom-textured lighting fixtures dangle from the ceiling. 

Artful plates pay homage to the Mediterranean’s rich culinary provenance. Our favorite dishes include the Tsukune—jidori chicken meatball, ginger scallion, panko, tare—and the Wagyu Kafta—beef, tomato, roasted garlic, basil, and shaved parmesan. 

Creative cocktails grace the menu. Those looking to imbibe will rave over the Watermelon Fresco: a liquid reinvention of the Greek Salad with gin, verjus, lemon, dried tomato liqueur, cucumber, watermelon, basil, garnished with a tomato-basil-watermelon trio. 

If you’re looking for a morsel of Mykonos in the heart of the Big Apple, this restaurant is for you.

Top Takeaways

Location: Meatpacking District, New York City

Address: 657 Hudson St, New York, NY 10014, USA

Reservations: Yes, you can make them here.

The vibe: Mykonos but make it New York City.

Our favorite thing on the menu: The Tsukune—jidori chicken meatball, ginger scallion, panko, tare—and the Wagyu Kafta—beef, tomato, roasted garlic, basil, plus shaved parmesan.

The attire: Smart casual  

Breakfast, lunch, or dinner: Only dinner, seven days a week, from 5 pm-12 am.

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