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Toronto’s calling card—its ethnic diversity—offers up a potent mix of cuisines. But with that base, the city’s chefs are now pushing into new territory. Gone are the days of chefs gunning for white linen tablecloths; now pop-up vendors such as Fidel Gastro’s Lisa Marie and Seven Lives Tacos Y Mariscos draw a cult following big enough to open up brick-and-mortar locations.
And it’s not enough to have consistently good food: kitchens are pushed to be creative and embrace food trends. Spanish tapas and Korean fusion have replaced French and Thai as the newest crazes in the city and izakayas are out while ramen is in. Farm-to-table shows no sign of slowing down, with many menus citing the source of their meats and produce. While Toronto is still young as a foodie travel destination, it’s drawing in the crowds, or at a minimum world-famous chefs such as Daniel Boulud and David Chang, who have landed in Toronto with Café Boulud and Momofuku. And as locals will tell you, first come the chefs, then come the savvy foodie travelers, always posting a tweet or photo to Instagram at the city’s newest hot spots.
The Danforth might be the epicenter of Greek food in Toronto, but across town on trendy Ossington, you'll find some of the city’s best Greek cooking—Aegean to be exact—right here. Diners snack on classic mezes like rich, creamy tzatziki and roasted eggplant before diving into more unusual dishes like lamb tartare or tea-brined chicken. After opening in 2014, it's now a mini-empire of four restaurants, including the nearby Bar Koukla.
On the edge of a small plaza—a gathering spot for Danforth locals—sits this venerable hole-in-the-wall spot, known for serving hot, fresh gyros, souvlaki, and burgers into the wee hours.
As much Greek history museum as palace of gastronomy, here you'll find off-duty bankers, wealthy dowagers, and celebratory diners eating amongst enormous amphoras and ancient statues in alabaster surroundings. When you are ready to order, a server will walk you through the seafood market with fish and rare seafood (like deep-sea Carabineros prawns) flown in from Greece and Europe, all priced by the pound. Your seafood can be grilled, baked, or fried. Traditional green vegetables or oven-baked gigantes are recommended as sides. If it's land that suits your fancy, fresh racks of lamb, goat, rabbit, and AAA steaks hang ready for the fire. To finish, house-made yogurts and traditional Greek cakes are a must-try.
This long-running Greek spot has a loyal local following, thanks to consistently good food, a sizable menu, and friendly service. Classics like fried calamari and horiatiki salads crowned with flavorful feta are here, along with some unusual options like whole quail and—whenever the restaurant can procure them—fried sea smelts flown in from Greeze.
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