"These are huge meals which…give good value.”“… fish served in traditional Greek style… brings me back to the Pantheon on the Danforth. There’s lovely fish from Greece, Portugal and the United States: striped bass, sea bass, porgy, red snapper, whiting, red mullet sea smelts, sardines and anchovies. This is what sets Pantheon apart from most Toronto Greek restaurants…

“… sea bass, grilled whole with a light dusting of oregano and salt has excellent flavour and freshness. A large red snapper is even better … small fish imported from Greece, such as anchovies and baby sardines, demand repeat visits. Pinkie sized sardines scantily floured and quickly parried, come in a greaseless golden tangle; the fish crisp and delicate… Among the meats is a fine plate of grilled fresh – Ontario lamb chops, not over-seasoned with oregano…The mixed grill also includes a juicy large skinless chicken breast (marinated for two days with white wine, olive oil, oregano, salt and white pepper) and a homemade pork beef sausage scented with orange.

“Among house desserts is a very fine and not overly syrupy baklava, as well as a huge square of walnut cake – light, yet coarse, and somewhat reminiscent of any nut or carrot cake with subtle sweetness. At Pantheon, that value that comes with a good list of Greek wines, featuring pleasant Cabernet Sauvignon and Chardonnay from well-known producer Hatzimihalis. But above all, fresh fish, care with good products and little razzmatazz nudges Pantheon ahead of most competitors-on this street.”

 

-Toronto Star