Grecos runs the way a family restaurant is supposed to: a father and son, a Greek kitchen they know by heart, and a downtown Kingston dining room built to seat a crowd. The Greek plates are the centre of gravity, but the menu widens far enough that a table never has to settle on one thing — souvlaki for one diner, rack of lamb or pickerel for the next, pizza or pasta for whoever wants it. The Greek delicacy plates arrive complete, each one set down with garden salad, rice and potatoes, so most of the order is decided before it reaches the kitchen.
The Greek heart of the menu is specific and deep. Saganaki opens a meal as a wedge of pan-fried cheese flambéed at the table. Pork Souvlaki brings marinated, broiled skewers in the kitchen's most direct mode, and Grecos Delight — the house-named plate — pairs a marinated beef skewer with garlic-broiled shrimp. Moussaka and Pastitsio bury their beef under béchamel; Spanakopita folds spinach and feta into fine phyllo, and Taramosalata holds down the meze end with a zesty, lemon-cut fish roe dip. The seafood leans Greek too: Octapodi Toursi is octopus marinated in olive oil and herbs, Athenian Shrimp comes sautéed with bruschetta, black olives and feta, and the Spicy Shrimp arrives straight out of olive oil and chilies. Dessert keeps to the classics — honeyed Baklava, and Bougatsa, the custard-filled phyllo for anyone who wants something past the usual finish.
The official story keeps Jim and Gus Kofinis at the centre, tying Grecos to a longer Kingston restaurant history and a downtown identity that feels lived-in rather than manufactured.
Saganaki, Pork Souvlaki, Moussaka, Spanakopita, Rack of Lamb, Greek salads and Baklava give the page concrete dishes to stand on, with no need to lean on vague Mediterranean language.
The dinner menu has tableside and room-led appeal, while the takeout menu is broad enough for a complete Greek spread at home, including delicacy plates, seafood, pasta, pizza and desserts.
Grecos gives the visit a clear Greek family-restaurant identity: Jim and Gus Kofinis remain central to the story, and the menu stays close to saganaki, souvlaki, moussaka, Greek salads and honeyed desserts. The result feels rooted and specific rather than broadly Mediterranean.
Saganaki and Grecos Delight give the menu two easy anchors: one opens the meal with flambeed cheese, and the other is the house-named beef-and-shrimp plate. Together they make the order feel specific to Grecos, not just a generic Greek dinner.
Grecos reads like a downtown anchor because the restaurant story reaches back to 1992 and the current page still puts Jim and Gus at the centre. That staying-power thread matters here: the menu feels built for repeat local dinners, birthdays and visiting-family meals.
The restaurant has enough ceremony for planned dinners without becoming stiff. Tableside Saganaki, lamb and seafood options, a full wine-list path and a comfortable downtown dining room make Grecos a natural fit for birthdays, visiting relatives and familiar date nights.
Groups get practical range here: one diner can stay with Pork Souvlaki or Moussaka while another goes for pizza, pasta, Pickerel or Rack of Lamb. The room is described as seating up to eighty people, and the menu gives a group enough overlap to share without forcing one style.
Share the nuances of your visit to Grecos in Kingston — the standout dishes, the room, the service.
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