The Greek Grill is located on the NE corner of Pape and O’Connor and beyond the usual Greek fare found on the menu, we were attracted by the recent advertisements of grilled meats and rotisserie specialties like Kontosouvli, lamb souvla and whole lamb on the spit. I knew this place (and any other Greek eatery near the Danforth) would be busy and all that was left was the pork Kontosouvli and that’s where we began out order.

The large chunks of pork on the plate were crisp on the outside and the meat was juicy, some fat glistening in the light and seasoned well with salt, pepper and dried oregano. Just a squeeze of lemon juice needed here.

An order of cheese Saganaki was in order and we received a nice wedge of friend Kefalotyri cheese, complete with the flaming “OPA!” theatrics from our server. The cheese wasn’t overly salty (considering Kefalotryi was used), nice squeeze of lemon juice and for $10, worth every ounce!

Considered a connoisseur of Tyrokafteri or “Htipiti”, we ordered this piquante dip/spread made of mashed feta, ricotta, hot peppers and olive oil. It was a relief to taste this housemade Tyrokafteri, liked the slight pink colour (from some roast red peppers) and my sister-in-law wiped the plate clean.

The Horiatiki (proper Greek salad) arrived, a good size for a large order and drenched in olive oil, sweet white and red onions but the March tomatoes failed the salad and bland Feta cheese that likely contained cow’s milk. Ripe, in-season tomatoes and better Feta cheese will improve Greek Grill’s salad.

Although we were eating meat, we ordered some fried calamari and it was a pleasant surprise. Both tube and tentacle pieces were present and the lightly floured and fried calamari took me back to seaside tavernas in Greece. A BIG hit.

Although not really on the menu but part of the day’s special (fried salt cod) we ask for some boiled greens and they complied. Tossed in olive oil, slightly warm and served with a big wedge of lemon and needing only a sprinkle of salt.

We ordered some Greek fries or Feta fries where French Fries are dressed with a sauce and topped with crumbled Feta cheese. It was the best, nor the worst but there was nothing there to nudge me to order this again.

We ordered pork Gyro but the joint was very busy, and our orders made their way on to the neighboring table. At this point we were starting to get full and if the Gyro didn’t show-up, we wouldn’t be too busted-up. I had to call our server over a few times to bring more bread, urge him to take our order but he was struggling during a late lunch rush that would frazzle the most seasoned waiters. All forgiven.

Our order of pork souvlaki sticks arrived, tender and glistening and needing just a sprinkle of salt and squeeze of lemon juice. Greek Grill has a fine souvlaki served with a plate of housemade tzatziki. It drives me nuts when a Greek eatery serves dips from a bucket (processed).

Disappointing was the baskets of submarine buns that are halved, toasted/grilled and served as ‘garlic bread’. Surely some better bread can be sourced in this vast city of Toronto.

It should also me mentioned that Greek Grill also has a “magereio” set-up inside the restaurant with specials of the day on offer from lamb, chicken, vegetarian and classic Greek fare on display for the hungry diner. Considering we visited Greek Grill on a super-busy day I am aware there would be some service issues but our waiter was still gracious, as prompt as possible and the food was overall very good!

I will go back to Greek Grill to try the kokoretsi, lamb on a spit, their pork Gyro and some of the offerings in the open kitchen. There’s seating in the eatery and many tables outdoors. If the weather is good, pick a table outdoors for the full “Greek experience” with some cold beer or some of the Greek wines on the menu. Greek Grill will transport you back to that taverna in Greece. Well…Paper & O’Connor will do for now.

The Greek Grill
128 O’Connor Drive, Toronto, ON M4J 2S4

Phone: 416.461.5200
Email: info@greekgrill.ca

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