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Kyma Restaurant Review: Savannah-born and -reared owner Pano Karatassos placed Kyma, his paean to his immigrant parents’ native land, in the very capable hands of his son Pano Jr., its executive chef. 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. Whole fresh fish resting on a bed of ice are displayed in front of a waterfall. Among the selections are lavraki and sea bass that have come from Greece and are priced at $36 per pound. A whole fish weighing 1 1/4 pounds is enough for two with vegetable sides. In addition, there’s a small-plates menu that stars vegetables and a series of grilled platters priced per item. However, they are not inexpensive, as a single giant whole prawn will set you back $7. Consider the wood-grilled octopus with red onions and red wine; Kastorian bean stew; and the nearly custardy eggplant slowly stewed with tomato. For dessert, we like the Greek yogurt with honey, the Greek donuts or the custard tart, enfolded in flaky phyllo. Adventurous oenophiles revel in the Greek wines on the list but the Santorini is the best, especially with the fish.