ham and melted Gruyere cheese. Our table chatter turned to quiet delight after only one bite from a plate of catfish and yellow grits, holy trinity, bacon and pickled okra. It was absolutely incredible, and our final dish, the farm egg and hand-cut pancetta carbonara, successfully continued our culinary contentment. Unable to decide between the bacon caramel popcorn and the fried apple pie (think empanada) with vanilla ice cream for dessert, we simply ordered both. Wise choice. So, too, was our patience, as good things come to those who wait, indeed. 2277 Peachtree Road, Suite B, Atlanta, 404948-1175, www.holeman-finch.com — Reviewed by Heather KW Brown Kyma Pano Karatassos, Jr. trained in New York and Napa Valley with some of the finest chefs in the United States, including Eric Ripert, Jean-Georges Vongerichten and Thomas Keller. Of course, as the eldest son of Atlanta’s preeminent restaurateur, Karatassos also had countless opportunities for culinary mentors over the years, but as a young man, his maternal grandmother Athanasia had a profound, enduring affect on the exceptional Greek cuisine he now serves as executive chef
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Points North | March 2012 | ptsnorth.com
Grilled Octopus, Kyma’s signature dish
at Kyma in Buckhead. Kyma resided on my personal restaurant Bucket List for years, but the drive to Piedmont Road isn’t always convenient for some of us Northside residents. However, for authentic Greek cuisine complete with delicacies from the Aegean Sea, a thrilling blend of spices and cooking styles, and impeccably timed delivery of the courses you order, Kyma is an unsurpassed dining experience. My wife and I, along with another couple, opted for the ultimate Kyma experience, featuring tastes (mezethes or meze for short) of a number of the restaurant’s signature items. Meze is a Greek tradition that enables a meal to be a very social occasion, with drink pairings accompanying the dishes
PHOTO COURTESY OF BUCKHEAD LIFE RESTAURANT
Restaurant Bucket List