Select New Arrivals – August 2026

Posted by estiator at 15 August, at 17 : 37 PM Print

A coast-to-coast glance at some of the industry’s newest additions

It’s the summer of frozen Greek yogurt in New York. Along with its blue-and-white décor, this new Upper East Side storefront plays up health benefits of its icy treats.

“Hippocrates, the Greek father of medicine, [believed] the best medicine is what you eat,” according to Mythos’ site. The company also asserts a divine origin story behind its products: “Zeus, with noble intent to enchant Hera, conjured a divine elixir by uniting two diverse bacterial cultures into one of her divine cows.”

The team behind Trela Greek Kitchen, a hip eatery in the upscale Pearl District, have opened this street-food spot next door to the main restaurant.

The narrow room features a bright blue ceiling and Greek-inspired graffiti. But the menu is aimed at the to-go crowd, with familiar favorites like tzatziki, gyros, lamb burger, loukaniko, and souvlaki, along with Mythos and Fix beers.

Chef Konstantinos Kvasilava, formerly of New York’s Kyma, heads the kitchen at this stylish “Greek gastrobar” in Lincoln Park.

“Noema is deeply personal to me because it reflects the way I grew up eating and gathering,” Kvasilava said in a press release. “Greek cuisine is soulful, vibrant and meant to be shared. We wanted to create a menu that honors traditional Mediterranean flavors while elevating them through technique, balance, and presentation.”

Florian Furxhiu, whose local restaurants include Venezia, La Cantina, and Santorini, has transformed a longtime burger joint into this Greek-Italian hybrid.

“I’m going to take the best out of both cuisines and combine one menu,” Furxhiu told a local news site. On the menu, that translates as saganaki, Greek meatballs, and watermelon-feta salad next to burrata, chicken parm, and pastas. The restaurant is BYOB for now.

With a kitchen led by Top Chef Greece winner Athinagoras Kostakos, this 12,000-square-foot Chicago newcomer stretches across an entire riverfront block; its gimmick is a dock that allows diners to make dramatic entrances by boat.

Cuisine spans the Mediterranean, with Greek, Turkish, and Lebanese influences; drinks include an olive-oil-washed vodka martini and a “Cold-Fashioned,” made with medjool date demerara.

Downtown frozen-yogurt phenom Myka has drawn hordes to its “secret” new Union Square location after social media sparked near-riots at its West Village store.

Launched in Madrid in 2023, the brand has mushroomed to 240 franchise locations worldwide. “The house pride is the ‘Myka special.’ Extra-virgin olive oil, orange blossom honey and pistachios make a sparkling Mediterranean medley on top of the yogurt,” the New York Post enthused.

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