Kyma
Atlanta's long-established Greek community takes pride in this chic, modern paean to its ancestral cuisine. In a dining room that can only be described as neo-Grecian (fat, sleek white columns; flickering-candle sconces; blue wave-patterned carpeting), chef Pano Karatassos serves up what is easily some of the best seafood in the city. Eight varieties of wood-grilled whole fish—including snapper, skate, and arctic char—are priced by the pound, and arrive in portions large enough for two; other don't-miss specialties include a tangy appetizer of wood-grilled octopus with pickled onions and red-wine vinegar; prawns saganaki (baked with ouzo, tomatoes, and crumbled feta); and kakavia—a traditional Greek fish stew with chanterelles and winter vegetables. The nearly all-Greek wine list has garnered a cult following of its own. Reservations are essential, especially on weekends.
Tip: Finish your meal properly by stopping in at the bar for an ouzo digestif. Ooopah!
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From Food & Wine, Apr 2007
“Extraordinary 10-course tasting menu paired with an amazing array of fantastic Greek wines....” MORE>>
Last updated April 2007 lastArticle = 4/2007 and lastAward =
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