“Write what you know” is sage advice often attributed to Mark Twain or William Faulkner. The same is regularly said to chefs, who are encouraged to cook dishes close to their hearts and histories. While beautiful dishes can happen with a walk on the wild side, often the most heartfelt – and delicious – things happen with a deep knowledge of a culture’s history and traditions. Perhaps you have to intimately know the rules to be able to break them gently and with respect. Chef Pano Karatassos of Kyma is just the person to proceed this way, since he has both deep Greek roots and cutting-edge training and international interests.
Inspired by the shape of the traditional Greek pasta “Hilopites,” this calamari dish with thinly-sliced zucchini, Kalamata olives and capers is served with a saffron yogurt.
Bathed in Mediterranean blue, Kyma welcomes guests to an authentic Greek dining experience.
A playful take on classic “kataifi,” this dessert involves rolling a banana in shredded phyllo, baking it, and drizzling it with Greek honey. The banana is served with a flourless chocolate cake and topped with house-made yogurt sorbet.
Renowned for his modern Greek cuisine, Kyma Executive Chef Pano I. Karatassos is part of the Buckhead Life Restaurant Group dynasty, founded by his father.