As I said I would, I went to Kyma last night as part of Buckhead Life Restaurant Week. Restaurant week is actually going on for two weeks, but each week the menus will change at each of the participating restaurants – Atlanta Fish Market, Chops Lobster Bar, Nava, Pano’s & Paul’s, Pricci, Veni Vidi Vici, Buckhead Diner, Bluepointe, and of course, Kyma.
I’ve already been to most of the above restaurants, but had not been to Kyma. I’ve wanted to go there for a while, because Greek food rulez, plus they had the most veggie friendly options for my communist companion. Katie had told me she would be willing try fish some time, and I called her bluff. More on that later.
The Buckhead Life Restaurant week is a $29 prix fixe menu in honor of the restaurant group’s 29th year in existence. Each restaurant has a three course menu lined up, Sunday through Friday only. The selection offered to us at Kyma looked generous and impressive, and the special price incited me to make a reservation. $29/person (plus tax, tip, and drinks) isn’t exactly cheap, but many of their regular entrees are priced in the $25+ range. We got to try three appetizers, an entree, and three desserts, so I consider the $29 a good deal.
The menus we selected from can be viewed here. We chose the following:
- Kolikitho Tiganites (Squash and Zucchini chips with Mizithra cheese and Manouri cream)
- “Fakes” Soup (Lentils and Veggies)
- Keftedes (Greek meatballs)
- Psaria Sti Skara (Woodgrilled fish for two – we chose the Lavraki fish, with wild greens and potatoes)
- Dessert was a trio of all three offerings – Baklava, Loukoumades, and Yaourti Me Meli
The inside of Kyma is pretty cool. It is borderline cheesy to me, but they pull it off. It’s a very clean space, with lots of white marble and large pillars inside the dining room. When you first enter you’ll notice the ceiling above you is a “night” sky with light bulb constellations. On the far side of the room is a water wall behind a fresh fish display, which included surpsingly alive lobsters, moving around slowly, trying to escape the death freeze to which they have been imprisoned. Good luck, guys. You’ll be warm enough soon.
As we were perusing our potential dinner selections, I also was checking out the wine list. They have a ton of Greek selections – I’ve never had a Greek wine, and I know nothing of the vinters or grape varietals. I do know that Greek wine is sort of on an island unto itself. It isn’t reviewed much by the mainstream wine world, and they have so many of their own grape varietals that many people don’t bother to learn them. Fortunately, our young water Yanni was more than helpful. Yanni graciously guided us through the selections and we finally decided on a 2003 Palivou Estate Nemea
. Even though we were eating fish, Yanni assured us it was a great wine and that many Greek reds are ligher than what we are used to and would accompany the fish well.
The wine had a big bouquet of creamy vanilla and some oak. The aromas were large and reminded me of cab or merlot, but this wine is 100% Agiorgitiko
grape. It was of medium color, with nice crisp fruit up front, and it had medium weight with nice mouth feel. But what really made the wine stand out was the finish. The blackberry fruit upfront turned into a super
lengthy finish of black licorice accompanied by enjoyable light tannins. The CT reviews are high 80′s, but I would put this at closer to 90. The wine retails for around $20 and we paid a little over $50. Not horrible markup and it was a good experience and definitely not something you try every day.
A picture of the fried squash and zucchini chips with Mizithra
. (I had never heard of those cheese either)
Super close-up of my lentil soup. Tons of fresh, firm veggies. The lentils were different than I’ve ever had – real small, round, and chewy. Definitely fresh.
Another tight shot – this time of the Lavraki
fish, which is like a striped sea bass. In Italy it is called bronzini. Yanni again recommended this one as his favorite fish there. It is very light, flaky, fresh, and not too “fishy”, which I decided were good characteristics for the herbivore on the other side of the table. Well, wouldn’t you know it? She actually liked it. Not just non-vomitus….she actually thought it was really good. Though it was funny watching her work up the nerve to try it, and I appreciate that she did try something new and was glad it paid off.
We also had the Greek meatballs with potatoes and tzaziki. That was awesome, but I forgot to snap a super secret spy photo.
I was stuffed but the desserts were fantabulous. On the left was pistachio ice-cream with a small rolled baklava. The center was rich, thick, and tangy Greek yogurt topped with a large amount of honey. The loukamedes was sort of like a donut…you can’t really go wrong there.
The service at Kyma was superior to most and really contributed to a fantastic experience. Trying the new wine and some new foods made it very interesting to me, and they executed well. The portions were very good for a special offer prix fixe meal. If I had to try to find something to complain about, it would be that my sides with my entree (the greens and potatoes) were cold in parts. Not sure what was going on with that. One bite would be warm, the next would be quite cold.
The normal menu looks a little pricey to me, but for a special occasion, if you like trying unique and new things, I definitely recommend it.