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Omonia Restaurant

426 Danforth Ave.
(416) 465-2129
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Established in 1978, Omonia Restaurant continues to provide patrons with the most unique Greek Mediterranean dining experience the Danforth has to offer. Omonia's patio was the first licensed patio in Toronto in 1981. Moreover, they also introduced the first ever Saganaki Opa in Toronto in 1983. Omonia's new chic, elegant and modern look proves once again that this restaurant is Greektown's innovator. The Greek Mediterranean menu will tantalize your taste buds. Experience meets Elegance. For reservations or inquiries please call Omonia Restaurant.
  • $25 Prix Fixe (4 course meal)appetizer: choice of Tsatsiki, Taramosalata, Humus, Melizanosalata,...
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  • $25 Prix Fixe (4 course meal)
    choice of any dip: taramosalata, tsatsiki, humus, scordalia, melizanosalata, tyrokafteri
    choice of one: soup or greek salad
    choice of one main course: roast lamb, moussaka, ...more
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Review: Thirty one years of harmony

By Patricia Noonan, reviewed on July 22, 2009

The very first Greek restaurant and patio I enjoyed on the Danforth was Omonia. That was so long ago that I can't divulge the time. The patio was packed even then and I recall one of my friends ordering dinner twice, because it reminded him of home and he had the appetite...

The very first Greek restaurant and patio I enjoyed on the Danforth was Omonia. That was so long ago that I can't divulge the time. The patio was packed even then and I recall one of my friends ordering dinner twice, because it reminded him of home and he had the appetite of a wolf. Thirty-one years and one major makeover later, I'm enjoying a Prix-Fixe menu with Georgia, who was just a little girl when her parents, Toula and John Agelopoulos opened for business. They named their place Omonia because it means harmony and after thirty-one years, that's what it takes to sustain a business this long and maintain customers for up to three generations.

Spacious yet populated with little intimate nooks, Omonia still has so much to offer. Their stylish renovation is a cool, Mediterranean look from award winning designer Robin de Groot (The blond Restaurant Makeover Designer). This summer, with the anniversary celebrations in mind, Georgia came up with a filling $25 Prix-Fixe menu and a new appetizer to potentially send you to Greece. "When anyone orders either the Saganaki Opa ($11) or the Saganaki Omonia ($12), our most recent house specialty, they will be given a ballot to enter for the chance to win a trip to Greece. We will be giving away three trips, one for each decade that we've been in business," Georgia adds, smiling.

Even if you don't win a trip to Greece, you can't lose when you dine here. The start to my meal is a flavourful Greek olive tapenade, washed down with a small tumbler of Ouzo 12. I like my ouzo with a splash of water, as an aperitif, but it can be served as an after dinner liqueur or splashed right into a Greek coffee as well. When Georgia joins me to tell me about the new Prix-Fixe menu, I'm impressed with the selection of Greek wines she decides to highlight. They're on a separate page called the "Greek Wine Adventure" which is a fabulous idea to promote the regional wines of Greece. Georgia tells me that this list has become a big hit and no wonder, all the wines on the list are priced at $35 per bottle and there is a rotating selection of wines by the glass at $7 each.

I'm trying both versions of the Saganaki and Georgia's wine selection is a refreshing white Assyrtiko to go with the two cheese appetizers. The dramatic presentation of the flaming saganaki is always a head turner. The salty rich Kefalotyri cheese is the perfect match with my wine and also the alternate choice of the sesame encrusted goat cheese. My second course is a classic, a refreshing village salad of feta, tomato, green pepper, cucumber and onion with an oregano herbed olive oil vinaigrette. The third course options are grilled Kalamari or Bifteki Omonia. For those who wish a lighter meal, the simplicity of the grilled squid is a great choice. The biftekia is a thing of beauty. The beef is hand mixed and seasoned but the addition of Kefalotyri cheese makes it uniquely Omonia's. It's presented with roasted red peppers, sliced red onions, herbs and preserved garlic chunks. Both of these dishes will become the main course choices for their summer Prix-Fixe special.

I can barely contemplate dessert but Georgia insists, "You have to taste Mamma's rice pudding." It's creamy, rich and sweet, with a touch of cinnamon. The kicker for me is Galactabouriko, a dessert I grew up with courtesy of my best friends' mum. Instead of cutting this dessert from big slabs, each one at Omonia is an individually wrapped, filo custard pastry, elegantly plated. With a short, sweet Greek coffee to finish me off, all I need is a fortune teller to read my cup. If only it could be that trip to Greece….

Reviews are meant to describe a dining out experience at a given period in time and are the personal opinion of the writer.
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