Kalamata pairs Greek and Turkish cooking in a casual South Beach room, built around seasonal ingredients sourced from local farmers' markets. The menu's range shows in dishes like the mixed meze platter, homemade gyro, and grilled branzino, alongside lamb chops, baba ganoush, and shakshuka, with baklava and almond pudding to close things out.
The kitchen is led by a chef with two decades of experience cooking in fine-dining restaurants. Vegan and gluten-free options broaden who the menu works for, and the space itself — a bright patio and an inviting dining room — is built for easy, unhurried meals rather than big occasions.
The kitchen is led by a chef with two decades of experience cooking in fine-dining restaurants. Vegan and gluten-free options broaden who the menu works for, and the space itself — a bright patio and an inviting dining room — is built for easy, unhurried meals rather than big occasions.