What’s on the menu at Myth, a 5,000-square-foot slice of Mykonos on King West with a covered patio
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Name: Myth
Contact: 522 King St. W. (entrance on Brant St.), mythrestaurant.com, @mythtoronto
Neighbourhood: King West
Previously: The Citizen
Owner: UNIQ Hospitality Group
Chefs: Sergio Abrunho (Chiado, Lil Baci Taverna) and Tulio Lessa (The Citizen, Mata Pestico Bar)
Outdoor seating: A covered 60-seat patio (currently seating 35 with Covid restrictions in place)
Covid-19 safety measures: Mask policy for staff and patrons, hand sanitizer is offered to guests upon arrival
Accessibility: Two steps up at the main entrance and to the patio; no accessible washrooms currently
The food
Modern Greek dishes showcasing Aegean flavours, with an emphasis on large sharing plates of meze and seafood, all of which incorporate ingredients imported from Greece: fresh sea bass, fava beans from Santorini and kefalograviera cheese that’s set aflame tableside. When indoor dining is permitted, guests seated at the bar will be able to order from a menu of smaller plates that feed one or two. Coming soon: weekend brunch.
The drinks
Cocktails, most of which are made with Greek liqueurs like Metaxa, ouzo and mastiha. The wine list is stocked with an eclectic collection of Greek bottles, rounded out by other Mediterranean options.
The space
Myth is the second coming of the hospitality group’s original (now closed) Greek restaurant, Myth on Danforth. It took seven months for Irfan Bukhari of Bukhari Design to transform the E.C. Gurney & Co. Stove Foundry building into a 5,000-square-foot slice of Mykonos. At full capacity, it will seat 150 guests inside, 60 outside. For now, there is limited seating on the leafy streetside patio.
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Name: Myth
Contact: 522 King St. W. (entrance on Brant St.), mythrestaurant.com, @mythtoronto
Neighbourhood: King West
Previously: The Citizen
Owner: UNIQ Hospitality Group
Chefs: Sergio Abrunho (Chiado, Lil Baci Taverna) and Tulio Lessa (The Citizen, Mata Pestico Bar)
Outdoor seating: A covered 60-seat patio (currently seating 35 with Covid restrictions in place)
Covid-19 safety measures: Mask policy for staff and patrons, hand sanitizer is offered to guests upon arrival
Accessibility: Two steps up at the main entrance and to the patio; no accessible washrooms currently
The food
Modern Greek dishes showcasing Aegean flavours, with an emphasis on large sharing plates of meze and seafood, all of which incorporate ingredients imported from Greece: fresh sea bass, fava beans from Santorini and kefalograviera cheese that’s set aflame tableside. When indoor dining is permitted, guests seated at the bar will be able to order from a menu of smaller plates that feed one or two. Coming soon: weekend brunch.
[caption id="attachment_559686" align="aligncenter" width="1062"] This meze platter features a selection of dips (beet hummus, melitzanosalata, tirokafteri, olive tapenade) served with warm pita. $25.[/caption]
[caption id="attachment_559700" align="aligncenter" width="1062"] The Horiatiki Salata tops a salad of fresh tomatoes, cucumbers, bell peppers, red onion and kalamata olives with a fat slab of salty feta and a sprinkling of oregano. $20.[/caption]
[caption id="attachment_559694" align="aligncenter" width="1062"] The saganaki is made with imported kefalograviera. In true, dramatic saganaki style, it's lit aflame table-side and finished with grilled lemon and oregano. $17.[/caption]
[caption id="attachment_559695" align="aligncenter" width="1062"] Here's what it looks like once the flames have been extinguished.[/caption]
[caption id="attachment_559676" align="aligncenter" width="1062"] Featuring sea bass from Greece, the Lavraki Crudo is made with leche de tigre, cucumber, grapes, watermelon radish, cilantro and finished with Greek extra-virgin olive oil. $21.[/caption]
[caption id="attachment_559689" align="aligncenter" width="1062"] The Xtapodi Sti Skara is grilled octopus finished simply with puréed fava beans and extra-virgin olive oil. $28.[/caption]
[caption id="attachment_559685" align="aligncenter" width="1062"] Grass-fed Australian lamb chops served with tzatziki. $55.[/caption]
[caption id="attachment_559696" align="aligncenter" width="1062"] The show-stopping cold seafood platter arrives at the table brimming with oysters, shrimp, Nova Scotia lobster and gravlax, along with cocktail sauce, spicy mango chutney and mignonette. $160.[/caption]
[caption id="attachment_559698" align="aligncenter" width="1062"] Remember: sharing is caring[/caption]
[caption id="attachment_559681" align="aligncenter" width="1062"] From left to right: chef Sergio Abrunho, co-owner Eileen Tsoumaris, bartender Dave Moore, and chef Tulio Lessa.[/caption]
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The drinks
Cocktails, most of which are made with Greek liqueurs like Metaxa, ouzo and mastiha. The wine list is stocked with an eclectic collection of Greek bottles, rounded out by other Mediterranean options.
[caption id="attachment_559679" align="aligncenter" width="1062"] The Fortune Teller is a mix of Tanqueray Flor de Sevilla, lemon and elderflower tonic. $20.[/caption]
[caption id="attachment_559683" align="aligncenter" width="1062"] The refreshing Karpouzi is made with Don Julio Blanco, watermelon, mint, lime, ginger beer and black pepper. $18.[/caption]
[caption id="attachment_559677" align="aligncenter" width="1062"] Served in a smoke-filled chamber, the spirit-forward Destino is made with Dewars 12, Metaxa 7 Star, Aperol and Martini Rosso Vermouth. $18.[/caption]
[caption id="attachment_559682" align="aligncenter" width="1062"] The Ilios is another cocktail that comes to the table in a dramatic fashion. It's made of Patron Reposado, blood orange, rosemary and lemon, served over cascading plumes of dry ice smoke. $20.[/caption]
[caption id="attachment_559701" align="aligncenter" width="1062"] Just some of the Greek wines currently on the list.[/caption]
[caption id="attachment_559687" align="aligncenter" width="1062"] Bartender Dave Moore shakes things up.[/caption]
The space
Myth is the second coming of the hospitality group’s original (now closed) Greek restaurant, Myth on Danforth. It took seven months for Irfan Bukhari of Bukhari Design to transform the E.C. Gurney & Co. Stove Foundry building into a 5,000-square-foot slice of Mykonos. At full capacity, it will seat 150 guests inside, 60 outside. For now, there is limited seating on the leafy streetside patio.
[caption id="attachment_559690" align="aligncenter" width="1062"] The Brant Street patio is covered and has plexiglass barriers between tables.[/caption]
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