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Furthest from your mind right now is another turkey dinner. At the same time, the thought of a sublime meal that comforts both the palate and the soul is always a good thing.
Enter the world of Kyma, a Greek-themed Atlanta eatery specializing in some of the most satisfying seafood dishes in the city. And to thank for it all, is a dynamic team led by the great Pano Karatossos, executive chef.
Chef Pano, son of the founder of Buckhead Life Restaurant Group, which includes Kyma and the recently-opened Lobster Bar Sea Grille, in Fort Lauderdale, has cooked under some of the most celebrated chefs in America. The list includes the likes of Thomas Keller of the French Laundry in Napa Valley, Jean-Georges Vongerichten of Jean-Georges in New York and Eric Ripert at New York’s Le Bernardin. It is therefore easy to understand how and why Pano’s modern take on Greek cuisine can blow your mind!
Kyma, which means “wave” in Greek, opened in December of 2001 to the appeasement of many, including restaurant critic John Mariani, who in Esquire Magazine named Kyma as one of the top 20 restaurants in the country. And the list goes on to include all of the great food publications, as well as locally, via The Atlanta Journal-Constitution, which continues to designate Kyma as one of the city’s finest in the four star category.
To ensure that all seafood served throughout the Buckhead Life Restaurant Group is at its freshest, Chef Pano explains that they have their own seafood import business. Day in and day out, Kyma is therefore able to blow the minds of its patrons with dishes such as the:
Course 1: Caviar: sea urchin caviar in a velvety smooth whipped lemon oil
Course 2: Insatiable Cape Cod oysters, grilled with caviar
Course 3: Seared tuna with a ragout of mushrooms sautéed in thyme, chives, tomatoes, and carrots tossed in olive oil with a pinch of salt. This was a pure demonstration of chef prowess!
Course 4: Seared scallops over hummus with capers and a bay leaf on top
Course 5: Tender, savory grilled octopus with pickled red onions was caramelized on the grill to absolute perfection.
Course 6: A plate of tziki, eggplant humus, and htipiti served with toasted and buttered wedges of bread helped to usher in the Greek authenticity. Just marvelous!
Course 7: Barbounia (similar to red snapper) from Brazil, was the “fresh-in today” fish that was pan fried and served in a puddle of saffron yogurt.
Course 8: Lavraki, a Greek Sea Bass, grilled with olive oil, opened and dressed with capers, fresh parsley and a side of quinoa mixed with kale that has a touch of lemon (pictured)
Course 9: Fennel and raisin puree with bulgur and a citrus olive oil emulsion and a micro green salad on top that comes from the chef's personal garden.
The Sweet Ending: Honey walnut rolled baklava with cashew ice cream, banana kataeffi (baked with a shredded banana, Greek yogurt.
The After Party Celebration: Pumpkin Buttered Bourbon ($14): hot buttered rum with Bourbon substituted and puree pumpkin and a touch of brown sugar, cinnamon, nutmeg, butter and Haagen Dazs vanilla for the fall season, served now thru the end of February.
Atlanta’s Kyma is definitely a cut above your typical seafood restaurant and therefore worth the trip!
Greece in Atlanta: Kyma - Recipes
Modern Greek Cooking
100 Recipes for Meze, Entrées, and Desserts
Moving beyond familiar rustic, old-fashioned Greek fare are the delicious and unique offerings of premier chef, Pano Karatassos, tailored for the home cook.
These 100 best-loved recipes served at Chef Pano&rsquos award-winning Atlanta restaurant, Kyma, showcase his inspiration: paying homage to the flavors and traditions of Greece, and to the wealth of insight about Greek cooking passed down from his grandmother his classical French training, and even a touch of his Southern roots.
The 100 dishes are Chef Pano&rsquos updated takes on Greek flavor combinations and ingredients. Meze include Spicy Red Pepper Feta Spread Grilled Eggplant and Walnut Spread Steamed Mussels with Feta Sauce Braised Octopus with Pasta and Tomato Sauce and Lamb Phyllo Spirals. Entrees showcase seafood in Braised Whole Fish with Tomatoes, Garlic, and Onions and Olive Oil&ndashPoached Cod with Clams and Melted Leeks as well as meat dishes such as Grilled Lamb Chops with Greek Fries. Manouri Cheese Panna Cotta, Semolina Custard and Blueberry Phyllo Pies, and Hazelnut Baklava Sundaes are among the desserts. Accompanying the dishes are approximately 60 full-color photographs by renowned food photographer Francesco Tonelli. Greek wine expert Sofia Perpera provides the wine pairings.
Praise For Modern Greek Cooking: 100 Recipes for Meze, Entrées, and Desserts&hellip
"Pano Karatossos, Sr., is one of America&rsquos greatest restaurateurs and practically put Atlanta on the gastro-map with his restaurants, which includes the wonderful Kyma, where his son, Pano, Jr., oversees the kitchen. From that long-lived respect for Greek cookery comes the latter Pano&rsquos excellent new cookbook that goes way beyond the clichés of Greek food as found in America." &mdashForbes
"Flipping through the pages of Pano Karatassos's Modern Greek Cooking: 100 Recipes for Meze, Entrées, and Desserts. will make you feel like you're about to jet-set to Greece. It's packed with old-fashioned Greek recipes that are home-cook friendly." &mdashPopsugar
Share All sharing options for: Recreate Dishes at Home With These Cookbooks From Atlanta Chefs
For Atlantans who miss the pleasures of dining out and now find themselves cooking at home more, consider purchasing cookbooks by some of the city’s best chefs. From Atlanta chefs Anne Quatrano, Steven Satterfield, and Hugh Acheson, to Asha Gomez, Todd Richards, and Kevin Gillespie, add these cookbooks to the collection and explore the culinary diversity found in Atlanta and throughout the South at home.
The Atlanta Guide to Groceries, Local Food, and Produce Delivery Services
My Two Souths: Blending the Flavors of India Into a Southern Kitchen
Asha Gomez’s first cookbook is beautifully written, with a wide range of recipes that show off her particular brand of cooking. With a focus on the parallels between the American South and Southern India, Gomez highlights ingredients, culinary techniques, and food traditions from across both places she calls home. Try the country captain, Kerala fried chicken, or vivid tomato and cheese pie, and don’t miss her recipe for three-spice carrot cake. The chef’s second book, I Cook in Color, comes out in October 2020, and is currently available for pre-order.
Buy: Bookshop | Amazon
The Broad Fork: Recipe for the Wide World of Vegetables and Fruits
This second cookbook from Georgia chef Hugh Acheson is broken down by season and ingredient, making it the perfect book for browsing. Not sure what to do with the extra sweet potatoes or head of cabbage in your CSA box? Pick up this book and flip through for plenty of inspiration, plus the fun, sharp insights Georgians — and anyone who’s seen Acheson on Top Chef or follows him on Twitter — have become accustom to from the chef. For the same smart writing, with bonus doodles from Acheson, grab his first book, A New Turn in the South. It’s Acheson’s ode to his style of Southern cooking, more global, less stuffy, and full of flavor. Or check out his pickle, slow cooker, or sous vide cookbooks.
Buy: The Broad Fork on Bookshop | Amazon | Hugh Acheson’s website
Root to Leaf: A Southern Chef Cooks Through the Seasons
Steven Satterfield’s menus at Miller Union have always been known for “celebrating vegetables,” even when the rest of the city was hooked on infusing cocktails with bacon fat and hyping up off-menu burgers. Satterfield’s cookbook offers the same approach: vegetable-forward cooking for vegetarians and omnivores alike, emphasizing flavor, technique, and seasonal ingredients. Buy the book for Satterfield signatures, like the farm egg in celery cream, but read on because it will make you a better and more thoughtful on-the-fly cook.
Buy: Bookshop | Amazon
Summerland: Recipes for Celebrating With Southern Hospitality
Veteran restaurateur chef Anne Quatrano runs some of the city’s best known restaurants — from fine dining Bacchanalia to sandwich staple and market Star Provisions — and she runs the farm Summerland, which provides produce and more for her restaurants. In Summerland, the cookbook, Quatrano brings her decades of cooking and entertaining experience to the front the book is divided into sections, each focused on a different seasonal celebration. It serves just as much as aspirational or escapist reading about Quatrano’s idyllic life on the farm as it does a compendium of cook-at-home recipes.
The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks
Co-authored by the legendary Southern chef Edna Lewis and former Watershed chef Scott Peacock, this classic channels the pair’s friendship and kitchen expertise into the pages of a cookbook. The book showcases the vast styles of cooking found throughout the South in its recipes, including dishes inspired by Native American, African, and Caribbean cooking. This is a must-have for any Southern cookbook collector from two James Beard Award-winning chefs.
Buy: Bookshop | Amazon | Barnes & Noble
Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen
Before the pandemic hit, you’d be hard pressed to drive by an Atlanta-area Taqueria Del Sol at peak mealtime hour and not see a line winding out the door. And now that we’re all staying at home, we’re lucky to have executive chef Eddie Hernandez’s cookbook, which includes many of the recipes diners know and love from his chain of restaurants. Look for fried chicken or Nashville hot tacos, chunky guacamole, green chile stew, enchilada casserole, and more.
Buy: Bookshop | Amazon
Soul: A Chef’s Culinary Evolution in 150 Recipes
Rooted in soul food, Todd Richards’s cookbook explores Southern recipes through many lenses. Weaved through with stories about foodways, African-American history, and the chef’s own life, the book’s wide range of recipes features dishes like smoked catfish dip, collard green pesto and collard green ramen, curried broccoli salad, fried chicken gizzards, and blueberry fried pies.
Buy: Bookshop | Amazon
Co-written by Kim Sunée and Atlanta chef Seung Hee (Korean Fusion on Instagram), this cookbook blends traditional Korean flavors and cooking techniques with ingredients easily found at the local neighborhood market, grocery store, or online. The book include tips for building up Korean pantry items, beer, wine, and soju pairings, and recipes for making everything from bulgogi and japchae (sweet potato noodles), to kimchi-bacon mac and cheese.
Buy: Bookshop | Amazon | Seung Hee’s “Korean Fusion” website
Tex-Mex: Traditions, Innovations, and Comfort Foods from Both Sides of the Border
Texas-born serial restaurateur Ford Fry has a whole host of restaurants in the Atlanta area serving everything from seafood to Italian fare. But Tex-Mex is where his heart is, and it’s the subject of his first cookbook. A cheerful, colorful reference book, Tex-Mex features approachable recipes for everything from chilaquiles and puffy tacos to breakfast salsa and horchata.
Buy: Bookshop | Amazon
Modern Greek Cooking: 100 Recipes for Meze, Entrees, and Desserts
Atlanta native and Kyma chef and owner Pano I. Karatassos wrote his first cookbook in 2018, and it’s filled with recipes inspired by his upbringing and Greek background. The cookbook combines recipes from his grandmother (“Yiayia“), who lived with the family and taught Karatassos what he calls the “fundamentals of Greek cuisine.” Expect traditional meze dishes like tabbouleh, tzatziki, and hummus, along with larger, family-style dishes in the book. The chef’s cousin Sofia Pepera (a wine expert from Athens, Greece) provides pairings or grape recommendations for each recipe, too.
Buy: Amazon | Barnes & Noble | Chef Karatassos’s website
Fire in My Belly
A Top Chef fan favorite, Atlanta chef and restaurateur Kevin Gillespie has written a cookbook which taps into his wit and Southern charm. The book features 120 recipes that attempt to make cooking like a chef accessible and fun for the home cook and includes cheeky chapters like “Junk Food — The Best Worst Food You’ve Ever Had”, “Some Like it Hot”, and “Foods You Thought You Hated”.
Buy: Bookshop | Amazon | Red Beard Restaurants website
Written by former Atlanta Journal-Constitution dining editor and food writer Anne Byrn, this cookbook centers around cakes through the centuries in America, with over 125 recipes. Think gingerbread, pound cakes, and sponge cakes, to regional cakes like the Appalachian stack cake, pineapple upside-down cake, and hummingbird cake.
Buy: Bookshop | Amazon
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Today’s Greek cooking: simple yet sophisticated
In his new cookbook, “Modern Greek Cooking: 100 Recipes for Meze, Entrees, and Desserts” (Rizzoli, $37.50), Atlanta chef Pano Karatassos presents the dishes he honed at Kyma, his critically acclaimed and much beloved Greek seafood restaurant.
Drawing from his training at the Culinary Institute of America and experiences working in the kitchens of three of the world’s greatest chefs — Eric Ripert, Jean-Georges Vongerichten, and Thomas Keller — Karatassos reaches back to his Greek roots and his family’s recipes to create food that is at once simple and sophisticated. In other words, modern Greek cooking.
“I learned three different styles from each of those three different chefs, and three different ways of running a kitchen and a business,” Karatassos said during a recent conversation. “I guess I never really made a bad choice when it came to working with great chefs.
“Eric whipped me into shape, as far as what New York fine dining was all about. Then I explored my mind a bit with Jean-Georges and Wylie Dufresne. And I headed over to French Laundry to put it all into place. It was just a perfect scenario for me.”
But as the son of Buckhead Life Restaurant Group founder and CEO Ignatius Pano Karatassos, the younger Karatassos finally heeded his father’s call to return to Atlanta, and he soon opened the restaurant that would become Kyma.
“I got a phone call from my dad, like I wrote in the book,” Karatassos said. “And it was basically, ‘When are you going to be done?’ I always wanted to hear those words. I never wanted to be the chef who my father had to give a job to because I was the son.
“I thought it was extremely important to learn from the best, so that when I came back to Atlanta one day, my father would want to hire me because of my talent. Did I overdo it? No. But looking back now, as a young 20-year-old, I definitely went for it.”
At Kyma, Karatassos asked himself, “How can I take all my French training and make a Greek restaurant one of the best in the country.” And he sought to take the example of what Keller did at the French Laundry and it apply to the food of his family.
“Coming home to Atlanta, I really didn’t think that Kyma was going to be a restaurant that I would fall deeply in love with. I always envisioned that I’d open this restaurant, and set it up so I could hand it to another chef without a blink of an eye. Then I’d wind up being the chef at Pano’s and Paul’s and doing all this French food with all the techniques I’d learned.
“But I’m still here today. And I fell in love with that whole idea of bringing my family’s recipes to life in a restaurant. It started with the teachings my grandmother gave me. And it was about finding out how I was going to do that with modern cooking techniques. I was able to take all my experiences with my grandmother, and my aunts in Athens, and create food at Kyma that became classics for our guests.”
These recipes with introductions and wine pairings from Atlanta chef Pano Karatassos are from “Modern Greek Cooking” (Rizzoli, $37.50) and feature three dishes served at his celebrated Greek seafood restaurant, Kyma.
Use harvest in Kyma’s popular stew
Late summer and early fall are prime season for hot-weather produce. And that includes eggplant.
“Eggplant is in season big time right now,” says Paula Guilbeau of Heirloom Gardens.
Guilbeau farms on 1.5 acres in Dahlonega and brings her produce to the Peachtree Road Farmers Market on Wednesdays and Saturdays. She also supplies many local restaurants.
She’s growing two varieties of Asian-type eggplant this year – Millionaire and Ichiban. Both are long, slender fruits (yes, eggplant is a fruit) with a sweet, mild flavor. Both are the dark purple color we associate with Italian eggplant.
“I grow these because they’re so tender. You don’t need to peel them and you can skip that old step of slicing and salting eggplant to reduce bitterness before you cook it. They’re quick to cook and work great in stir fries although they also make a great eggplant Parmesan.”
Guilbeau starts her plants with seeds in December or January at the same time she’s starting her tomatoes. The seedlings go into the greenhouse in April and then into the ground outside in late May. She got her first harvest at the end of June this year and expects she’ll have eggplant available until frost kills the plants.
Her favorite way to cook eggplant is to slice it in half lengthwise and then let the slices sit in balsamic vinegar for a little bit. “Then I cook it on whatever’s been lit up for the night, the oven or the grill. Add a little olive oil and garlic, some salt and pepper.”
Eggplant should be eaten not long after harvest. They need to be kept cool and dry, but not necessarily in the refrigerator since the optimum temperature for storage is about 50 degrees.
If you won’t be using them the day you bring them home, store them at room temperature for the day or two before you use them. They can be refrigerated, but after a few days the eggplants will start to pit and the seeds and pulp will begin to turn brown. Soon decay sets in and the eggplant gets thrown away. A sad end for a beautiful vegetable your farmer worked hard to grow.
FOR SALE AT LOCAL FARMERS MARKETS
Just coming to market: ginger, muscadines
Vegetables and fruits: arugula, Asian greens, beets, cabbage, chanterelles, chard, corn, cornmeal, cucumbers, eggplant, field peas, figs, garlic, green and pole beans, green onions, grits, herbs, kale, leeks, lettuce, Malabar spinach, melons, mushrooms, okra, onions, peaches, peppers, polenta, potatoes, spaghetti squash, summer squash, tomatoes
Chef Pano says the new lounge will take guests on a culinary adventure and will focus on small plates, great wine and cocktails. It will also offer half-priced wines Sunday and Wednesday and “Martini Night” every Tuesday. A five-course “design your own tasting menu” will be available every night at three price points and includes spreads, mezze, whole fish and entrees.
“If you can’t visit the Greek Isles in person, let us transport you to the Mediterranean just for the evening with a sensory experience of fresh seafood and the authentic flavors of Greek mezze delicately paired with ouzo. Among the best offerings are the grape leaves (dolmathes), lamp pie and octopus, spread trios, halibut and salads, spinach pies, tempura fried zucchini fritters, calamari and a watermelon salad with feta cheese.
It’s the perfect place for an afterwork drink (lots of fantastic wines) have a few appetizers and let yourself be transported to Greece. The wines, with lots of whites and rosés, are impeccable, which should be no surprise. We loved the Santorini whites and Akakies sparkling rosé. Sofia Perpera, a cousin of Chef Pano, is one of the world’s leading authorities on Greek wines.
While the new lounge and patio give a new take on Kyma, located in Atlanta’s Buckhead, the main menu hasn’t changed — and boy, are we glad! The food is outstanding and offers a fresh take on traditional Greek food. When I think of Greek food, I think of lamb, octopus and baklava and healthy. Greek food is a cornerstone of the famed Mediterranean diet that is rich in good fats, like olive oil.
With new cookbook, Kyma’s Pano Karatassos shares his modern Greek style
Pano Karatassos spent his early life doing boyish, outdoorsy things around the Lake of the Ozarks in Missouri, where his father worked as a chef and lodge manager. He was barely aware of his Greek heritage.
All that changed when he was 8 years old: His family moved to Atlanta, and his maternal grandmother came to live with them. Were it not for it his yia yia (grandma), Karatassos may have never fallen in love with Greek food nor followed the path that led him to Kyma. Today, his iconic Piedmont Road restaurant with the squat white-marble pillars is a temple of modern Greek gastronomy and most likely the best seafood restaurant in the city.
I remember when Kyma opened in 2001. The local and national press was eager to see what this scion of the family-owned Buckhead Life Restaurant Group who had cooked under Thomas Keller, Jean-Georges Vongerichten and Eric Ripert could do. Kyma means “wave” in Greek, and that’s exactly what Karatassos created.
But that was 17 years ago.
The book thoughtfully focuses on meze (Kyma always has at least 25 of the small dishes on the menu) and mains, with explanatory material on essential elements that define the restaurant experience: octopus, whole fish, Greek wine, simple sweets.
And it has recipes for cooks at every level. You can make a meal off spreads and pita alone -- or chef it up with Calamari “Pasta” with Saffron Yogurt and Watermelon and Feta Salad. The latter dish transcends the commonplace by adding small scoops of watermelon sorbet and a scattering of edible flowers.
Along with his signature seafood, Karatassos finds room for many variations of Greek staples: There’s phyllo and lamb and eggplant and grape leaves. Both the meze and the entrée chapters have vegetarian sections, too.
Karatassos remembers going into his Greek aunts’ pantries for pickled octopus here he tells you how to preserve them three ways in jars, then add them to salads, grill them, or braise them. If octopus is not your thing, how about Lamb Meatballs with White Bean Stew and Preserved Lemon Yogurt? Or Roast Chicken with Warm Potato-Tomato Salad?
Desserts range from homespun Yogurt with Honey and Candied Kumquats to Phyllo-Wrapped Banana with Flourless Chocolate Cake. The chef’s walnut-sprinkled, honey-drizzled Little Greek Doughnuts don’t seem difficult to make, and they are irresistible. (I know, I’ve had them.)
This deeply personal cookbook will appeal to fans of Buckhead Life Restaurant Group and Kyma in particular. For students of meze, seafood cookery and Greek food and wine in general, it is essential reading.
From Atlanta to Greece and back again, it describes the remarkable odyssey of a chef who in service to his heritage and family business has kept a rather quiet profile. But Karatassos is not without ambition: His first cookbook is a testament to that.
He's the third Atlanta chef to produce a first cookbook this year. Eddie Hernandez wrote of being a Mexican chef who was born again in the South. Todd Richards upended stereotypes about African-American cuisine. Now Karatassos describes how a chef can use his European birthright in a modern context, how he brought the bright sunny flavors of the Aegean home to Atlanta.
“Modern Greek Cooking” will tantalize the senses and put you in the mood for a Greek feast.
“Modern Greek Cooking: 100 Recipes for Meze, Entrees, and Desserts” by Pano Karatassos (Rizzoli, $37.50)
Wendell Brock is an Atlanta-based food and culture writer, frequent AJC contributor and winner of a 2016 James Beard Foundation Award for journalism. Follow him on Twitter (@MrBrock) and Instagram (@WendellDavidBrock)
Pano I. Karatassos is executive chef of Kyma, Atlanta’s most exciting Greek restaurant concept, and is the executive corporate chef of the family business, Buckhead Life Restaurant Group.
Prior to assuming his current role, Chef Karatassos worked at prestigious restaurants around the U.S. He spent one year as saucier under Thomas Keller at the Michelin 3-star French Laundry in the Napa Valley and two years as saucier for Chef Jean-Georges Vongerichten at the Michelin 3-star Jean-Georges in New York City. He then spent two and a half years under Eric Ripert at the Michelin 3-star Le Bernardin, also in New York City, where he completed every kitchen station and finished as tournant. Prior to his training in California and New York, Chef Karatassos learned the fundamentals of cooking in his father’s Atlanta, GA restaurants, from Pano’s & Paul’s to The Fish Market at Lenox Square to 103 West. He earned his degree in hospitality management from Florida International University in 1993 and in culinary arts from The Culinary Institute of America in 1996.
Today, at Kyma, Chef Karatassos is internationally known for his modern take on Greek cuisine. Kyma, which means “wave” in Greek, opened in December 2001. Just a short time later, it garnered much attention, beginning with Esquire restaurant critic John Marianni, who in 2002 named Kyma one of the top 20 restaurants in the country. Since then, it has been featured in publications such as Food & Wine, Food Arts, Gourmet, Wine Spectator, Wine Enthusiast, Nation’s Restaurant News, Cooking Light, and In Style.
In September 2018, Chef Karatassos released his first cookbook, Modern Greek Cooking: 100 Recipes for Meze, Entrees, and Desserts. In August 2019, Chef Karatassos competed on the Food Network’s show, Beat Bobby Flay. Chef Pano prepared his Signature Dish, Lamb Pie and defeated Bobby Flay!
Chef Pano I. Karatassos majored in culinary arts at The Culinary Institute of America in Hyde Park, NY. He is the executive chef at Kyma and the corporate executive chef for Buckhead Life Restaurant Group in Atlanta, GA.
Greece in Atlanta: Kyma - Recipes
Chef Pano and the extended Karatassos family on a recent summer visit to Greece.
Chef Pano, along with his three children and his mother, at the "broken dish" wall inside his restaurant Kyma.
Chef Pano I. Karatassos
Executive Chef Kyma and Corporate Executive Chef Buckhead Life Restaurant Group
As Executive Chef of Atlanta's acclaimed Kyma restaurant, Chef Pano I. Karatassos has redefined the taste, style and ingredients that comprise what he refers to as Modern Greek Cooking.
Today he is bringing this experience, passion and quest for the best to a new level, in the form of a cookbook, video series and a line of curated and imported products.
Pano grew up in the kitchen, watching and listening as his Yiayia (Grandmother) prepared traditional foods, and worked magic with traditional Greek ingredients like olives, olive oil and honey.--three tastes that are central to Greek culture and cooking.
In the 1980s and ’90s, Pano I. Karatassos watched his father, Pano Karatassos, founder and CEO of the Buckhead Life Restaurant Group, trail blaze the Atlanta culinary scene. The legendary restaurant Pano’s & Paul’s, then 103 West, Buckhead Diner, Chops, Pricci, Atlanta Fish Market, Lobster Bar. All restaurants synonymous with the best ingredients, highest quality service and attention to detail.
The younger Pano's culinary path really began when he was 16 years old and working in his father’s kitchens. It continued with formal schooling: a degree in hospitality management from Florida International University in 1993 and one from the Culinary Institute of America in Hyde Park, N.Y., in 1996.
It meant getting put to the test at renowned restaurants like the French Laundry, Jean-Georges and Le Bernardin under the eyes of some of the world’s most influential chefs: Thomas Keller, Jean-Georges Vongerichten and Eric Ripert, respectively.
In 2001, he opened the Greek restaurant Kyma, and continues to hold a leadership position as Corporate Executive Chef within the family-owned business that has since expanded south, into the Florida cities of Boca Raton, Miami Beach and Fort Lauderdale.
In late 2018, Chef Pano released his 1st cookbook, in collaboration with his cousin, Sophia Perpera, one of the world's leading authorities on Greek wines, with photography by acclaimed food photographer Francesco Tonelli. Longtime friend and mentor, Thomas Keller authored the book's forward.
On August 1, 2019, Chef Pano competed on the Food Network's show, Beat Bobby Flay. Chef Pano prepared his Signature Dish, Lamb Pie and DEFEATED BOBBY FLAY!
"I joined the family business with the dream opportunity to combine my classic french training with the Greek foods and ingredients I grew up with and that are so important to me, my family and now all who I have had the honor to serve over the years at Kyma, at other restaurants in our group and at culinary events around the world. But most importantly, to my children and to the next generation of the Karatassos family. " --Pano
Located in Piedmont Park, Park Tavern is the perfect place to enjoy a nice day outside. From chipotle beef tacos to the samurai sushi roll, this menu is full of variety and has something for everyone! So when you’re done playing frisbee in the park, walk over to Park Tavern for a great meal in a fun place!
TukTuk – MiengKum