Fig & Feta

At Fig & Feta, the meal does not have to end when the plate is cleared. You can carry the sauce, the feta, and the house dressing home from a shelf by the door, because the place is a Greek restaurant and a Greek market at once — the full name says so, Greek Eatery & Market — on Hurontario Street in downtown Collingwood. The figs and feta in that name are not just signage: they land together on the signature salad, sweet fruit against sharp brine, and again on the Greek burger, where fig jam and feta sit under a lamb patty on ciabatta.

The menu runs long and stays recognizably Greek. The Beet & Feta Salad is the clearest first order — roasted red beets, candied walnuts, Kalamata olives, cucumber, and feta over greens with a Dijon dressing, substantial enough to carry a light lunch on its own. Its sibling, the namesake Fig & Feta salad, leans sweeter, with figs, sautéed mushrooms, red and yellow peppers, and a balsamic reduction. From there the kitchen deepens. A spread of house dips — tzatziki, hummus, tyrokafteri, melitzanosalata, taramasalata — opens the table; fried calamari comes dusted in rice flour and cornmeal; grilled octopus arrives under a lemon-caper glaze with pepperoncini. The comfort end runs to a braised lamb shank with mushroom orzo, feta, and lemon, a moussaka layered with potato, eggplant, and béchamel, and a pastitsio built on penne and ground beef. Chicken souvlaki, beef-and-lamb gyros, falafel pita, and Greek fries under feta, dill, and oregano fill in the everyday register.