About
New York City’s beloved Greek restaurant, Molyvos has been completely reimagined by the Livanos Restaurant Group. Reopened in 2022 in a new location, Molyvos is a celebration of the Livanos Family’s ancestral hometown – Molyvos – on the island of Lesvos. The restaurant offers a fresh perspective on Greek food that perfectly blends the modern energy and ancient culture that make Greece one of the most spectacular places in the world.
Celebrating the lifestyle and foodways of Greece, Molyvos’ brings filoxenia – the Greek style of hospitality – to the heart of Hell’s Kitchen. The warm, friendly service welcomes guests as if they’re in a chic, seaside home, while the food, wine, and cocktails transport diners to the Greek Islands with each bite and sip.
Located a block from the Theater District, Molyvos offers a variety of spreads, seasonal raw seafood dishes, whole grilled fish, and beloved classics alongside the country’s largest exclusively-Greek wine list, and a cocktail menu featuring Greek spirits. Wine Director and Managing Partner Kamal Kouiri curates the all-Greek wine list. His dedication to Greek viticulture has been recognized by Wine Enthusiast’s “Award of Unique Distinction” and Wine Spectator’s “Best of Award of Excellence” from 2014 to 2024. Unsurprisingly, his passion has also helped Molyvos become one of Wine Enthusiast’s “Five Best Wine Bars in New York City” as well as making their “100 Best Wine Restaurants.”
The Livanos Family
The extraordinary legacy of the Livanos family began in 1957 when John Livanos immigrated to the United States from Greece and began his career as a dishwasher, working for his uncle in Manhattan. He purchased his first restaurant in 1960, and later opened the elegant Livanos Restaurant in White Plains, NY, in 1985.
Today, John and his children, Nick, Bill and Corina, own and manage the critically acclaimed Oceana and Molyvos in New York City, as well as Moderne Barn in Armonk, NY, and City Limits in White Plains, NY.
Nick, the eldest of the Livanos siblings, grew up working in the family’s restaurants during the school year and spending his summers in Greece. Coming from a family of talented cooks and a long line of commercial fishermen, it didn’t take long for him to fall in love with food; the concepts of freshness and quality were the foundation of his culinary expertise. Nick graduated from Adelphi University with a bachelor’s degree in management, but his life changed when, on a whim, he decided to visit the Culinary Institute of America in Hyde Park, NY, and later enrolled. Today, Nick oversees the business of all Livanos restaurants, sharing duties with Bill and Corina. He enjoys engaging with guests and swapping stories about food, family and life.
Like his older brother, Bill was inspired by their father’s passion and dedication to the family’s restaurants to pursue a career in hospitality. As a child, Bill remembers going to work with his father — first to a diner they owned in West Hempstead, NY, and then the Arch Diner in Brooklyn. Bill learned and worked every position in the Arch Diner and eventually followed in Nick’s footsteps and studied business at Adelphi University. Upon graduating, he worked for several national restaurant chains before returning to the family business to develop the wine program at Livanos Restaurant and eventually participating in the beverage programs for all of the family’s restaurants. Today, Bill manages the Livanos restaurants alongside Nick and Corina, with his main focus on the suburban concepts.
Corina, the youngest of the Livanos siblings, grew up with her father and brothers as her role models in the hospitality industry. After graduating with a degree in management from the University of Rhode Island, she worked her way through the family’s restaurants, eventually joining her brothers as a key member of the management team. One of the most notable moments of her career was opening Moderne Barn in the family’s hometown of Armonk, NY, in 2010, bringing a casual-yet-sophisticated concept to the neighborhood. Even though each Livanos restaurant has its own character, Corina hopes that every guest experiences a few simple things: delicious food with exceptional service in a comfortable, engaging environment.
In 2016, the third generation of restaurateurs, Nick’s eldest sons, Johnny and Enrico, joined the family business. Both Johnny and Enrico graduated with degrees in hospitality management and culinary arts – Johnny from Cornell University and the Culinary Institute of America’s Greystone Campus in St. Helena, California, and Enrico from Syracuse University and the Culinary Institute of America.