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Lamb Shack is the ghost kitchen you didn’t know you needed

Get ready for lamb pie, gyros, and more from Kyma’s Pano Karatassos.

10 standout books with Georgia ties that you might have missed in 2018

At libraries around the metro area, shelves full of newly released books are held on reserve, waiting for impatient readers. Author visits at the Margaret Mitchell House, Wren’s Nest, or the Atlanta History Center are often packed; book clubs are springing up everywhere; and literary events like the AJC Decatur Book Festival and the Book Festival of the MJCCA bring national authors to our doorstep. Here are a few of our favorites from this year’s releases.
Home for dinner: Pano Karatassos

Home for Dinner: Kyma chef Pano Karatassos

Pano Karatassos swears that the massive meal he’s thrown together on a random Tuesday is simply “homestyle food that you would find at a Greek household.” Perhaps, but Karatassos also happens to be Atlanta restaurant royalty who helms the wildly popular Kyma in Buckhead.

Eat This: Buckhead Diner’s warm Maytag blue cheese chips

The Buckhead Life Restaurant Group has been a city-wide force since its first restaurant, Pano’s & Paul’s, debuted in 1979. Fewer dishes reflect that long history than the warm Maytag blue cheese chips offered at Buckhead Diner.

Taste of the Nation Atlanta returns for 25th year

Twenty-five years ago, Buckhead Life Restaurant Group founder Pano Karatassos got a phone call from food writer John Mariani that would eventually make a major difference in the lives of children without ample access to food. On that call, Mariani asked Karatassos to start Share Our Strength’s Taste of the Nation Atlanta event in an effort to end childhood hunger.

Pano Karatassos’s Greek-Style Roast Rack of Pork

A rack of pork is a bone-in pork loin. For a fancier presentation, ask the butcher to "French cut" the racks by scraping the ends of the bones clean with a knife. Try this recipe from Pana Karatassos.

Pano Karatassos Presents Yia Yia’s White Bean Stew

Pano I. Karatassos—wearing faded jeans and a loose T-shirt, his signature pin-striped chef's apron nowhere in sight—welcomes me into the state-of-the-art kitchen of his parents' Buckhead home. Raw vegetables, herbs, cutting boards, and cooking utensils are neatly organized in workstations, as if a television food show is about to be filmed.

Braised Lamb Shanks with Fennel and Trahanas

Pano Karatassos, executive chef at Kyma, demonstrated his recipe for braised lamb shanks with fennel at the Morningside Farmers Market on October 29.

Market Special: Braised Lamb Shanks With Fennel

The best recipes for entertaining are the ones that enable you serve a fancy meal from a spotless kitchen. The trick: Make all or most of the food in advance.

Pano Karatassos talks Pano’s and other projects

ATL Food Chatter: October 25, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter)Last week, Buckhead Life Restaurant Group revealed news of both the closing of its flashy Bluepointe (due to lease issues) and the decision to relocate the long-awaited Pano’s in BLRG’s 103 West, which became an events space last decade. The successor to the legendary Pano’s and Paul’s, which closed in 2009 after a thirty-year run, is slated to open in fall 2012, with president/founder I. Pano Karatassos's son, Pano—who worked under Eric Ripert at Le Bernardin and Thomas Keller at the French Laundry after graduating from the C.I.A.—at the helm. According to the senior Karatassos, Pano’s menu will be Mediterranean, with special attention to the fish selections, as opposed to the American-Continental cuisine of Pano’s and Paul’s.

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