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  • I've been going to Omonia for more than 25 years now, and I just keep coming back because they have the best pork souvlaki in Toronto. The décor is modern greek chic thanks to the renovation a couple of years ago, but the atmosphere is casual and the volume is low enough that you can easily carry on a conversation. Service is definitely inconsistent. This is a family run place, and not all members of the family are good waiters, so this can be a real problem, especially when it's busy. The wine list is small, so forget the name brand stuff and go with the house wines - they are better than most of the rest of the list and half the price. You don't need to know how to pronounce the wines, just order them and enjoy! The food leans very heavily to the traditional greek fare, so you can get quite a selection of dips, salads and hot and cold appetizers, as well as a wide selection of entrees. All of them are good, but the real reason I come here is the pork souvlaki. Unlike most places that make a bland version from tenderloin, Omonia uses pork from the part of the leg that usually is turned into ham. They marinate it for 24 hours to ensure the meat is tender and flavourful, and then cook it over fire to ensure it has the best flavour. The result is, well, I said it already, the best in town. I'm much more into flavour and quality than monster proportions, so the portion size is adequate for me, but if you are used to all you can eat buffets, you might be disappointed with the potion size to cost ratio. I kind of miss the days of the pig or lamb roasting on a spit in the front window, but it's good to see the quality and flavour of the food hasn't changed. Opa!
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