Strato's Pizzeria & Mediterranean Grill

The house-named pizza and the imported-feta mezedes come out of the same kitchen, and that is the first thing worth knowing about Strato's Pizzeria & Mediterranean Grill. It sits on Loyalist Parkway in Consecon, on the western edge of Prince Edward County, and it reads at once as a roadside pizzeria and a genuine Greek kitchen — not a pizza counter keeping a token Greek salad on hand, but a menu where dolmades and souvlaki hold as much ground as the pies. The two halves are built to be ordered together, which is what makes Strato's useful to a county table that can rarely agree on one kind of dinner.

Strato's Pizza is where the pizzeria side declares itself: red sauce, mozzarella, and a full load of pepperoni, mushrooms, onions, green peppers, bacon, and ham, the familiar county pie done without shortcuts. The G.O.A.T Pizza trades the red base for olive oil and runs tomatoes, red onions, red and hot peppers, bacon, and goat cheese, a pie with a little more argument to it, while the Meat Lover's and a Spinach and Feta pizza mark the range between roadhouse comfort and something closer to the Greek side. Bruschetta and Cheesy Garlic Stix give the pizza order its own quick starters. Then that Greek half opens up in earnest. Shrimp Saganaki arrives as jumbo shrimp in a tangy red sauce under crumbled feta; Baked Feta comes wrapped in filo and finished with Greek honey and sesame, sweet and salty and built to share; charred leek dip, tyrokafteri, dolmades, and spanakopita round out a spread of mezedes deep enough to run a whole meal before a pie ever lands.

What the full menu signals is a kitchen built for range rather than a single specialty. A Souvlaki Dinner comes with lemon-roasted potatoes and a Greek salad; a Gyro Pita or Souvlaki Pita handles the diner who wants something in hand; The County Burger leans on local beef; and lasagna, chicken parmigiana, wings, and hand-cut fries cover the appetites that wandered in for none of the above. Salads run from a plain Greek to the house Marathos and Village versions, and beer and wine are on hand to round out a sit-down dinner. None of it pushes into occasion-dining prices. It is the kind of breadth that reads as generosity in a small county town, where everyone at the table finds a plate and no one has to settle.

Strato's frames its own menu as a journey from Greece to Canada — a family-run kitchen setting the traditions it grew up on beside the pizzas and burgers its county expects. That origin is why the mezedes read as the heart of the operation rather than a sideline: they are the half of the menu the family clearly came in wanting to cook. It is also why county food writing tends to file Strato's among the area's low-key, no-attitude food stops, the sort of notice a steady neighbourhood kitchen picks up by feeding the same people well over the long run.

Most of the time, Strato's works as an everyday county resource. The covered patio takes the summer overflow, the dining room stays first-come with a call ahead for groups of six or more, and the kitchen runs Wednesday through Sunday, closed at the start of the week. Takeout and delivery are part of the core offer, not an afterthought, and the takeout menu is broad enough to carry a full dinner rather than a backup slice run — specialty pizzas, wings, salads, pitas, and mains all travel. That is what makes Strato's the practical answer on a cottage night or the drive back from the beach: a box of pizza, a container of souvlaki, and an order of Cheesy Garlic Stix loaded into the car while the county light goes long.