Myth is open for dine-in on the patio.
Myth is a sprawling restaurant serving meze platters, seafood, and flaming Greek cheese.
Reviving the original Myth, which first opened in Greektown in 1994, siblings Matty and Eileen Tsoumaris have resurrected their parents' original business with this swanky, 5,000-square-footer with a kushy patio.
The massive restaurant is decked out floor to ceiling with accents imported straight from Greece, or at least evoking those same coastal lounge vibes.
It took months to revamp the what used to be the husky after-work bar Citizen with arches, booths, and undulating wood work. Root basket light fixtures were hand woven in Tulum.The entrance uses rocks imported from Thessaloniki. A mezzanine seating area, which is also where you'll find the DJ booth, features a mural with Minoan boxers, inspired by real Greek art but painted by Toronto artist Fritz.
The partially open kitchen is run by chefs Sergio Abrunho and Tulio Lessa, who are cooking up feta cheese-covered and olive oil-doused dishes using ingredients imported from Greece.
A hearty block of feta tops the Horiatiki Salata ($20). This traditional villagers' salad is comprised of heirloom tomatoes, cucumbers, peppers, kalamata olives, and a sprinkle of oregano.
A meze platter ($25) comes with three dips: a beet hummus with pomegranate seeds and pistachio, the vegan eggplant dip melitzanosalata, and spicy tirokafteri, with roasted peppers and paprika.
There's a side of pita and an olive tapenade in the centre.
Lavraki Crudo ($21) brings together Mediterranean sea bass with watermelon radish, micro cilantro, and grapes in a pool of olive oil.
Don't miss out on the spectacle that is the saganaki ($17), imported kefalograviera cheese, which brings together sheep's and goat's milk in a cured triangle that's doused in a shot of ouzo before being set aflame tableside.
The liquorice-scented fire is extinguished with a lemon juice and left sizzling for you to pick at before it hardens to the cast iron pan.
Xtapodi Sti Skara ($28) is grilled octopus on a spread of yellow fava beans, brought over from Santorini, and served with capers, red onions, and a grilled lemon.
Grass-fed Australian lamb chops ($55) come with tzatziki, rosemary, and Florida sea salt.
For dessert, there's a decadent pistachio baklava served with a side of burnt honey gelato ($15).
In terms of beverages, Greek wines are front and centre. As for cocktails, the Ilios ($20) is amother smokeshow. A glass of Patron Reposado, blood orange, rosemary and lemon is served in a bowl of dry ice.