Hours of Operation
Closed Monday
Sunday, Tuesday, Wednesday & Thursday - 10am - 10pm
Friday and Saturday - 10am - Midnight; Lounge open until 2am.
Happy Hour - Tuesday through Friday 4pm to 7pm
Daily Specials on Drinks and Food!
Contemporary Mediterranean restaurant with Chesapeake roots opens in historic Annapolis
Adding to the increasingly fashionable appeal of the inner West Street area of historic downtown Annapolis, Kyma, a contemporary restaurant serving Mediterranean cuisine using fresh ingredients from the Chesapeake region, opened on July 5th 2006. The stylish, new restaurant offers modern versions of classic Greek cuisine by Executive Chef Aaron Williams, originally from Boston, but is now dazzling the Annapolis scene with original ideas and concepts.
The name “Kyma,” which means “wave” in Greek, inspired the flowing lines of the restaurant’s design, which was created by award-winning architects Adamstein & Demetriou, known for creating the sophisticated style of many of DC's top restaurants; including Zaytinya, Zola and Bistro Bis.
Chef Aaron offers his interpretations of traditions Greek cuisine with twist of Chesapeake flavors. While select products are imported daily from Greece and Spain, local seafood and fresh produce come from the Chesapeake region.
The restaurant also features an extensive wine list, featuring 90 bottles of wine and 24 wines by the glass representing vineyards of Greece, Spain and the United States with unique New World and Old World selections intertwined. Specialty regional, domestic and imported bottled beers along with boutique domestic and European spirits and liquors are also offered. Kyma showcases innovative signature cocktails, such as the Mediterranean Martini, complete with a swedish fish “swimming” in the drink.
Kyma is locally owned by the Sfakiyanudis family of Annapolis, the restaurant has added to the vibrant renaissance of inner West Street. Opening in a 200-year-old brick building, Kyma blends contemporary design elements while respecting the historic cityscape
Kyma marks famed restaurant architects Theo Adamstein and Olvia Demetriou's first venture in Annapolis. The design captures the clean simple lines of the Mediterranean and the warmth, character and richness of Annapolis. The look and color palette speaks more to the "nautical" - something as appropriate to Annapolis as it is to the Mediterranean. Crisp planes of white, blue tiled walls, and backlit etched acrylic panels juxtaposed against rich dark woods and the newly exposed, historic brick walls, are accented by an open kitchen. The interior plays off new and old, sleek and rustic; dark wood floors provide warmth, while the sleek profiles of the bar and seating sets the tone for a hip and exciting restaurant. Each floor features a bar, with a lounge on the second floor.
March 2007
Inside Annapolis - Review
December 2006
The
Capital -
Kyma still looking pristine and new, after their July opening,
has been attracting a lot of local attention.
November 2006
Baltimore Magazine - Kyma in Annapolis offers a sunny taste of the Mediterranean in sharply chic environs.
October 2006
Washington Times - A recent addition to the wave of trendy restaurants on Annapolis' inner West Street is Kyma, a hip meeting place as well as a spot to experiment with some of the city's newest food offerings.
September 2006
What's Up Annapoils - Atmosphere, atmosphere, atmosphere - the newest restaurant addition to the inner West Street corridor is taking upscale dining to new heights...
September 2006
Washington Post - Small plates -- known in Spain as tapas , in the Middle East as meze and in Italy as cicchetti -- are the latest darling of the American culinary scene.
July 12, 2006
The Baltimore Sun - If you can't get away to the Mediterranean this summer, a new restaurant in Annapolis is bringing it to you.
June 2006
The Beverage Journal - Georgetown hotspot Mie N Yu hosted a preview event for its new sister restaurant, Kyma, slated to open in Annapolis in June.
Summer 2006
The Capital File - The surprise at the bottom of Kyma's Mediterranean Martini tells us this Annapolis
newcomer is a true wet bar.
June 29, 2006
FAMED DC ARCHITECTS CREATE THE DESIGN VISION FOR KYMA, THEIR FIRST PROJECT IN HISTORIC ANNAPOLIS
June 19, 2006
High-style Mediterranean restaurant with Chesapeake roots to open early July in historic Annapolis
June 13, 2006
High-style Mediterranean restaurant with Chesapeake roots
April 21, 2006
New restaurant to add to the vibrant renaissance of uptown Annapolis this June
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GENERAL INFORMATION
LOCATION: 69 West Street
Annapolis, Maryland 21401
TELEPHONE: 410.268.0003
FAX: 410.268.0366
WEBSITE: www.kymarestaurant.com
HOURS OF OPERATION:
Sunday 11:00am – 10:00pm
Monday - Closed
Tuesday- Thursday 11:00am – 10:00pm
Friday – Saturday 11:00am - 12:00pm
*lounge/bar until 2:00am
CONTACT: Craig Rentch; General Manager; c_rentch@yahoo.com
EXECUTIVE CHEF: Aaron Williams; Executive Chef
CUISINE: Contemporary Greek cuisine with flavors from the Chesapeake
Kyma
“Where the Mediterranean meets the Chesapeake”
Chef Aaron selects only the highest quality ingredients for Kyma’s eclectic menu, which features traditional Mediterranean favorites and unique Chesapeake-inspired gems. Select specialty products are imported daily from Greece; while local seafood and produce from the Chesapeake region ensure the freshest ingredients. Chef Aaron takes great pride in creating dishes that blend the familiarity of traditional recipes with inspiration from contemporary preparation methods and presentations.
CUISINE:
Dinner: Dinner focuses on the social dining styles of ‘Greek mezzes’ and ‘Spanish tapas’. The menu can be experienced with the typical tapas theme or a typical sit down dinner with a selection of entrees and appetizers. The dinner beging with a complenetary basket of pita bread served with olive oil balsamic vinegar. Next you get to decide whether to order a meal of small plates or an appetizer and entrée. The very social ‘paellas’ combine both classic and contemporary ingredients from Spain & Greece.
Small Plates/Appetizers range from $5 - 10
Entrees prices start at $16
SIGNATURE DISHES: Pasticio Raviolis - Dusted with herbs and bread crumbs stuffed with parmesan cheese, ground beef topped with tomato sauce, basil and mozzarella cheese
Shrimp Saganaki – sautéed prawns in a traditional Greek tomato sauce, with barrel aged feta cheese and fresh Italian
parsley.
Braised Lamb Shank - Cooked for 6 hours in veal stock then topped with our rosemary demi glace served with eggplant puree and vegetable medley
Nuts & Berries - Fresh berries and vanilla bean cream layered in a candied almond shell with a touch of dark chocolate
DÉCOR: Adamstein & Demetriou Architects are heading the architecture & design team, with Annapolis based Next Step Design as the kitchen and bar designers. Annapolis based Brown Contracting headed up the construction and buildout of Kyma.
The design & layout incorporates the comfort that is expected of an Annapolis restaurant, with a contemporary Mediterranean feel that utilizes many of the original building materials. Exposed brick walls and wood floors are accented by an open kitchen. Each floor has a contemporary bar with a lounge on the second floor. The two dining rooms feature comfortable seating with some contemporary designs over rustic features. The seating resembles more of the traditional four to six seat tables and banquettes found in many American restaurants.
WINE, BEER, SPIRITS: 60 bottle wine list and 20 wines by the glass representing vineyards of Greece with unique New World and Old World selections intertwined.
Specialty regional, domestic and import bottled beers.
Enjoy a selection of boutique domestic and European spirits and liquors.
Creative martini-style specialty cocktails inspired by the flavors of the Mediterranean have become the talk on Annapolis.
Popular draft beer selections.
SPECIAL FEATURES:
Parking: Self park lots on West Street
Annapolis “Park and Shop” participants (2 hours free parking after 4:00 pm with validation from the Reservationist) – Gott’s Grage and Knighton Garage.
Private Rooms:
The first floor is available for private events and accommodates up to 30 people for seated dinner or up to 55 for cocktail receptions.
Entertainment:
DJs every Friday and Saturday night beginning at 10:00PM. Featuring a unique blend of beats brought to you by local DJs
Reservations are suggested and can be made by calling 410.268.0003.
Accept all major credit cards.
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