The Greek is a restaurant and late-night takeout spot on King West. Inside, the storefront offers seating in clusters of four and is lined with counters and stools. Crisp white walls add a fresh appeal and are accented with bright turquoise swaths throughout. Tables, chairs and even ceilings are customized with a streaky and distressed paint finish.
In the kitchen, 23-year old cook Greg Bourolias adapts traditional dishes with a street food sensibility. While these efforts are welcome on the lighter selections, the menu really excels when it comes to greasy Greek diner spin-offs.
The Greek Poutine ($7.50) takes liberties with the definition of this Canadian classic by substituting pulled pork for gravy and curds for feta. Piled onto a mound of fresh-cut Yukon Gold fries, the dish is finished with a crisscross of house-made tzatiki.
Inexpensive a la carte pricing encourages an assemblage of smaller plates, though there are hearty pita wraps ($6-$7.50) on offer too. Individual skewers available in a choice of chicken ($3.50), pork ($3) or veggies ($2.50) come with triangles of pita (actually naan) and a side of tzatiki.
The Village Salad ($7.50) is a straightforward mix of chopped cucumbers, tomatoes, red onions, feta and olives. While I appreciate the lighter option I can't get over the unavoidable issue of mealy, out-of season tomatoes. It'll be better in summer months, 'til then I'll steer clear.
Seeing haloumi on any menu makes me happy, especially when accompanied by the words 'deep fried.' Here, golden sticks of salty fried cheese ($6.50) come sprinkled with cinnamon and paired with a side of pure honey for dipping.
A parfait of Greek Yogurt ($4.50) with Cretan honey, black cherry compote and almond slivers is awesome, though not at all a diet food (so I learn). The thick, tangy yogurt is rich in protein but packs a milk fat content on par with ice cream.
The Greek is open daily at 11:30am for lunch (soon to be 11am) and will service the late night crowd on weekends until 2am.
Photos by Jesse Milns .