Kyma

It only takes one meal at Kyma to discover why it’s stuck around since 2001. Actually, you’ll know as soon as the first course of assorted hummus with soft pita triangles hits the white tablecloth. The seafood-heavy Greek restaurant serves the best octopus in the city. It’s marinated with red onions and olives, and doesn’t really need to be chewed because it’s so tender. But they also have excellent takes on scallops, smoky salmon caviar, and whole roasted fagri that you can pick out yourself from the ice bed behind the hostess stand. Loud conversations from nearby tables of longtime Buckheadians and groups of business colleagues get progressively softer as you get into the thick of your meal.