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Kyma Restaurant Review: Pano Karatassos’ paean to his family’s native culture is Kyma, which he has placed in the very capable hands of his son, Pano Jr., who serves as its executive chef. Savannah-reared, Karatassos learned restaurants from his native Greek parents, whose little deli gave their son his first taste of the business. At Kyma, 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. A display of whole, fresh fish rests on a bed of ice in front of a waterfall. Fish (some imported from Greece) is central to the menu, but the restaurant also developed a small-plate menu, and now prices the grilled platters per item. These are not inexpensive, as a single giant whole prawn will set you back $7. We recommend the wood-grilled octopus with red onions and red wine, but it will cost you a $4 supplement on the small-plates menu, where the remaining items cost $7-$12. Kastorian bean stew is among our favorite dishes. Adventurous oenophiles revel in the Greek wines on the list.