I spent this past weekend in Toronto at Food Bloggers Canada (more on that later). On Saturday evening my Bestie M and I met her husband halfway between his work and their home where I was their guest for the weekend. We started at a place called Allen’s that maintains the tag line “Air Conditioned” not “where good friends meet”, not “why not tonight?” but “air conditioned”. I got such a hoot out of that! The beer was ice cold and I chose my favourite Canadian brand Moosehead, whereas R selected a cream ale. M stuck to her fav white wine. The place was hopping and the vibe very comfortable so we stayed and enjoyed another.

By the time we walked down and across the Danforth to Mezes, the place was lined up to the sidewalk. In a very small way, I felt in solidarity with the fellow pedestrians and diners. The memory of this summer’s violence was too acute to have faded, and yet here we all were strolling the Avenue and gathering on the side walks when hunger struct us.

Out of the many Greek restaurants to choose from, Mezes was the first choice.

The emphasis here is on sharing; a kind of collective dining that transforms a meal into an experience. Mezes promotes the most genuinely Greek method of dining: order multiple dishes, celebrate variety, and sample everything. There’s a remarkable unfussiness to the process that enthuses more vigorous conversation, and rippling laughter. While their list of entrées is considerable, it’s their Mezes they hope you’ll try.

Try, we did. With the guidance of our waiter, who encouraged us to take our time, start with a variety of dips and fried anchovies and go from there. If we were still hungry, we could keep ordering.

First up were a small trio of Mediterranean dips: an amazing Tzatziki, a fish roe dip called Taramosalata, a chick pea Homous, and Melitzanosalata which I thought was very similar to my favourite baba ganoush. All were delicious with garlic pita and then when that was all gone, with the fresh baguette delivered to our table. We had watched in fascination when platters of flat cheeses were set on fire and then doused with lemon at neighbouring tables.

Next I tasted fried anchovies for my first time. They were prepared like calamari with a more pronounced flavour. I had not had anchovies since I miss-ordered them in Positano Italy (see link here).

I had been out for a big lunch and passed on the lamb chops although the nibble that I had was divine.

I opted for sharing this fantastic salad as well as a very big surprise…

these white beans recommended by our server had been slow cooked in a luscious tomato sauce.

Every thing was washed down with a couple of lovely house wines. It was a wonderful evening. We hailed an Uber home as the streets got increasingly crowded with folks from nearby neighbourhoods.

Kath’s quote:“The Greeks’ fierce pride in their heritage has kept the basic culture intact. Whether a slave under Roman rule, a captive under Turkish domination, or a newly arrived immigrant, the Greek is always aware that he is the direct descendant of men like Plato, Homer, Aristotle, Demosthenes, Aristophanes. The Greek who begins life in a new land on the bottom step of society as a dishwasher needs only to remember how Aesop left a legacy of poetry while cooking as a slave.”-Theresa Yianilos

Love never fails.

 

Share on Facebook