Mezes is built for the table that can't agree on one dish. The menu runs on small plates meant to be passed — dips scooped with warm pita, fried kalamari, grilled octopus, broiled tiger shrimp — so the right order is a composition the whole table assembles rather than a single decision anyone makes alone. That logic is in the name, and the restaurant says as much about itself: a place imagined as an extension of the home, where guests are meant to be greeted like family and the food follows recipes kept faithful to a Greek kitchen. It sits squarely in Toronto's Greektown, on the Danforth, and leans into that address rather than softening it into something loosely Mediterranean.
The mezes section is where the sharing starts. Tzatziki, tirokafteri whipped with hot peppers, taramosalata, smoky melitzanosalata, and garlicky skordalia all arrive with pita for the dipping, a row of small dishes that ask to be reached across. Saganaki comes as kefalograviera pan-browned and flambeed with brandy at the table; octapodi skaras keeps the grilled octopus plain under nothing more than extra virgin olive oil; garides skaras broils tiger shrimp with parmesan and white wine. Spanakopita, a block of feta brought in from Greece, and lamb chops ordered by the single piece round out a section that rewards a table ordering wide rather than deep.
Mezes gives its beverage program a clear point of view by keeping the wine list Greek and making it part of the table. That matters because lamb, seafood, moussaka, dips, and vegetarian plates all have a natural pairing path.
The menu is built for passing plates: dips with pita, fried kalamari, grilled octopus, shrimp, salads, and larger Greek dinners. The best order is a table composition, not a single-dish decision.
Mezes sits directly in Toronto's Greektown and leans into that identity through family-recipe language, Greek menu terms, and a walk-in dining room. It reads as part of the Danforth Greek restaurant tradition rather than a loosely Mediterranean room.
Mezes gives the drinks program the same Greek identity as the kitchen. The wine list, beer, and spirits stay in that lane, and the room has a clear habit of helping diners connect the list to lamb, seafood, moussaka, dips, and vegetarian plates.
Mezes is strongest as a Greektown Greek meal rather than a loosely Mediterranean one. Greek menu terms, home-style recipe framing, shared-plate service, and the Greek beverage program all point in the same direction.
The best Mezes order is a group spread. Dips, saganaki, kalamari, grilled octopus, shrimp, salads, and larger Greek dinners give groups enough range to pass plates without turning the meal into separate entrees.
Vegetarian diners get more than one safe corner of the menu. Greek salads, spinach pie, vegetarian mousaka, several dips, and dessert options make plant-forward ordering realistic for mixed tables.
The value sits in how the meal can be built. Shared mezes and full Greek dinner plates let diners stretch the order across dips, salad, rice, roast potatoes, tzatziki, and a few larger anchors without turning the visit into special-occasion spending.
Share the nuances of your visit to Mezes in Toronto — the standout dishes, the room, the service.
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