Drawing inspiration from authentic Greek culinary traditions, the newest restaurant in Yorkville seeks to bring a taste of the Greek islands to Toronto with a menu that features plenty of charcoal grilled meat and seafood, as well as recognizable favourites. Executive Chef Jack Connacher and the talented team have curated an à la carte menu using fresh and local ingredients. Mains include juicy lamb chops served with Paros sauce (packed with mint and other herbs), a branzino fillet with salsa verde, the wagyu flatiron steak served in a piping hot skillet, and charred, jumbo shrimp drizzled with lemon.