Atlanta's long-established Greek community takes pride in this chic, modern paean to its ancestral cuisine. In a dining room that can only be described as neo-Grecian (fat, sleek white columns; flickering candle sconces; blue, wave-patterned carpeting) chef Pano Karatassos serves up what is easily some of the best seafood in the city. Eight varieties of whole wood-grilled fish—including snapper, skate, and Arctic char—are priced by the pound, and arrive in portions large enough for two; other don’t-miss specialties include a tangy appetizer of wood-grilled octopus with pickled onions and red-wine vinegar; prawns saganaki (baked with ouzo, tomatoes, and crumbled feta); and kakavia—a traditional Greek fish stew with chanterelles and winter vegetables. The nearly all-Greek wine list has garnered a cult following of its own. Reservations are essential, especially on weekends.