In August 2008, when no one forecast the upcoming economic crisis, Psarou beach on Mykonos was very crowded as always. The wooden sun loungers with the thick cushions owned by Nammos restaurant were all booked – even though you had to pay up to 3,000 euros per season in order to have the privilege of being in the first row of the sun loungers just a breath away from the sea.

Among all these people, a mature man, unknown to the regular Greek clients, but a very famous person in the US, was trying to find a table with his wife at Nammos to taste the local cuisine, something which seemed to be impossible.

His name was Harry Poulakakos, a Greek-American businessman and owner of 26 restaurants in New York. Instead of being frustrated for not being able to find a table, he was excited about what he saw and he came back the next day after booking a table for two. He enjoyed all dishes and he decided to organize the wedding of his son at Nammos restaurant.

A few months later he called Nammos restaurant and left a message saying who he was and asking the owner to call him back. The Egyptian chef Ibrahim Sammy, one of the three owners, called him back.

“I want to have here my son’s wedding in April,” Poulakakos said. “We will have about 140 guests.” The cost did not seem to be a problem, since he did not even discuss the price. The two men shook hands and the only thing he asked was to let him bring a few dozen of bottles of fine wine from his own personal cellar which were available in his restaurants.

The wedding party was held successfully and guests were more than satisfied. Ibrahim Sammy returned to Poulakakos about 10,000 euros since the latter brought the wine and the guests who attended were less than 140, so he should not pay the originally agreed amount.

This move impressed the Greek-American businessman who really appreciated that.

Ibrahim Sammy met the Greek-American businessman Harry Poulakakos in 2008 and four years later they decided on the NYC project

Four years later the Egyptian shareholder of Nammos will receive a new message sent by Poulakakos saying: “I want you at New York as soon as possible to discuss business”. On August 1, 2012 Ibrahim Sammy travelled to US and met Mr. Poulakakos. “I want to open a Nammos here” Poulakakos said. “I will decide the place and you will be the manager”. He even showed him the building on the roof of which he wanted to open the restaurant, Battery Maritime Building, located at the top of Manhattan, at the end of 10 South Street, a few blocks south of Wall Street. It is a historical building and is the starting point for ships embarking from New York, from where there is a clear view of the Statue of Liberty.

This is how New York’s Nammos will look like, when construction will be completed. The opening is scheduled to be held in 2015.

Ibrahim Sammy was excited about this proposal and so did his associates, Zannis Frantzeskos and Konstantis Kousathanas.

A team of the Greek-American businessman has already moved to Mykonos and worked this summer at Nammos so as to learn how it works, whereas some of the permanent staff of the restaurant will work at New York’s Nammos.

The idea is to promote Greek products to American customers through Nammos, whereas the restaurant will cooperate with Greek fishermen so that New Yorkers would be able to taste Greek fishes. The design and architecture of the site is curated by the famous designer Lionel Ohayon. The ground floor will be used as an event hall with a capacity of 2,500 people, while the first and second floor will be converted into a hotel with 61 rooms. Nammos Restaurant By the Sea, as it will be the full name of the restaurant, is expected to open its doors in 2015 whereas the exact date will be announced soon.

Lionel Ohayon is the designer of New York’s Nammos

Zannis Frantzeskos (left) and Konstantis Kousathanas (right) are the other two co-owners of Nammos