Cuisine:

• Greek
• Sea food
• Others

Kyma Description:
This fine dining Greek restaurant is Pano Karatassos' paean to his family's native culture. Karatassos' parents came from Greece to Savannah, Georgia, where he grew up. Karatassos' son, Pano Jr., is the executive chef for the restaurant. White tablecloth service and a casual feel, a wall of broken plates---a tribute to Greek culture---and a ceiling of twinkling stars set the authentic ambience. Set before a waterfall is a display of whole, fresh fish on a bed of ice. The fresh fish (some imported from Greece) are, of course, central to this menu. Start with a plate of mezedes, or appetizers. Wood-grilled octopus with red onions and red wine is divine, but we also like the Santorini plate, pairing pristine scallops with a fava bean purée. We would pass on the barbecued ribs, when offered, as they're partially oven cooked and quite flabby. But anything from the sea is first-rate. Boned tableside, whole fish are usually simply dressed, such as with olive oil-lemon juice sauce and sprinkled with capers. Prefer meat? Taste the tender braised cumin-flavored boneless lamb shank with Greek macaroni, caramelized eggplant, peppers and tomatoes. Side dishes are generously portioned, and the giant white kastorian beans stewed with tomatoes and onions not only speak Greek, they're satisfying as a standalone dish. Sunday evening offers special drinks and dishes for additional allure. Adventurous oenophiles revel in the Greek wines on the list.


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