Kyma Seafood Grill celebrates fresh seafood and the Greek heritage of its owner, Nick Barakos.
Kyma (pronounced KEYma) has a very sleek, sophisticated and contemporary feel. Named for the Greek word for “wave,” the sand-and-sea theme begins at the restaurant’s entrance, where sand-colored tile accented with blue glass sets the welcoming tone. The vibrant bar area features a similar color scheme, as well as dramatic lighting and a large mural of a cresting wave. Neon ceiling accents are featured in some of the dining areas, where seating options include tables and booths. Rich wood, deep earth tones and photos of sunny Greece add to the sense of place.
you wouldn’t know it by its current look and vibe, but Kyma makes its home at the same location as the former Silk City Diner, which had been owned by Nick and his brother, George. They began operating the diner in 1994, closing it in January 2009 to make way for Kyma, which opened in July of that year. Kyma shares the building with Johnny’s Bar and Steakhouse, which has its own entrance on the lower level. It was the success of Johnny’s, which opened in 2006, that inspired the brothers to transform the diner into Kyma. Nick purchased both restaurants from George in 2014.
“At Johnny’s, we focus on steak with a bit of seafood, but at Kyma, the focus is on seafood,” Nick explains. “Here, we offer great-quality seafood and get creative with how we offer it. Kyma combines the quality you find in a fine-dining restaurant with a relaxed atmosphere.”
At Kyma, the salmon is Scottish, while crab cakes are colossal grade (which means they’re made from the largest, whole, unbroken pieces of white meat). The restaurant also features cold-water South African lobster, which Nick describes as “the Cadillac of lobster.” Chilean sea bass is also on the menu.
When asked to name the most popular menu item, Nick surmises the Colossal Crab Cake may be the restaurant’s signature item.
Seafood-oriented appetizers include oysters (on the half-shell and Oysters Rockefeller), Jumbo Shrimp Cocktail, Steamed Clams, Ahi Carpaccio and Crispy Pepper Calamari. Salads and sandwiches include the Classic Greek Salad, Prime Burger (for landlubbers), and the Parmesan-encrusted Tilapia and Broiled Crab Cake sandwiches. The selection of freshly grilled fish includes mahi mahi, halibut and rainbow trout. Listed as Kyma favorites are Baked Crab au Gratin, Alaskan Red King Crab Legs, New England Clam Strips and Monterey Chicken. In addition to menu items, there are also weekly specials.
With warm weather on the horizon, Kyma will once again offer al fresco dining on The Dock, a 90-seat covered deck with its own bar and restrooms. “With the canopy, roll-down side covering, heaters and fans, our guests can enjoy outdoor dining even when it’s a bit cool. “Last year we opened The Dock, April 1, long before most decks were open,” Nick says. The Dock’s menu includes some casual fare such as pizza. Guests can also order items from Kyma’s menu.
Kyma is located at 1640 N. Reading Rd., Denver, 335-3833, Kymaseafood.com and on Facebook. Hours are Tuesday to Thursday 4-9 p.m., Friday and Saturday 4-10 p.m., Sunday 8 a.m.-noon for breakfast menu and 4-9 p.m. for regular menu. Reservations are accepted for weeknight dining; on Friday and Saturday, reservations are accepted only for parties of 8 or more. Reservations are not accepted for outdoor dining on The Dock.