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  • Kritamos is located on the south side of the street and tucked into a narrow space that runs south from the street. The windows at the front were thrown open to the street where we were greeted by a waitress who was eager to show us the menu and what was offered. Right beside the front window was an iced box displaying the fish options featuring a range of fresh fish. The place was decorated with dark wood accents that gave it the precious, hushed feel of a bar/nightclub. There were a couple of banquettes along one wall, while along the other a long line of smaller tables with bench seating on the other side. Set into the walls were niches that were backlit in a rich blue that featured statues of gods of the sea. The menu featured a good selection of spreads/starters, appetizers, fish and shellfish mains and a few sides. The prices reflected the decor and what one would expect for fresh fish on the Danforth. Unlike some other Greek places that we have tried in the past, everything was cooked in olive oil and not butter making easier for those with problems with dairy. We ordered some starters and they arrived plated beautifully in small square ramekins that showed thought to design and presentation. Tasting them it was a pleasure to discover they were as delicious as they looked. A friend ordered an appetizer that came out even more beautiful with a selection of cheese stuffed figs and peppers drizzled with a balsamic glaze and a yogurt sauce. He declared it one of the best appetizers he had in a long time. For mains we tried a selection of fish and seafood dishes accompanied by some sides. Everything arrived plated individually, again with an attention to presentation, making for a lot of plates on the table and the food was delicious. I had the scallops which were served in their shells and a side of sweet potatoes and beets that were delicious. Also a jumbo prawn dish, sardines baked in a tomato sauce and a whole Greek fish that was declared delicious. Sides consisted of heaping plates of fries (that were delicious) and swiss chard that could have been replaced with a more delicate horitaki or spinach salad. The experience was made all the more pleasurable by a waitress who had knowledge about the menu and a good sense of humour about service. She was pleasant and helpful. The place is only five weeks old, still trying to work out the kinks as a new restaurant with a Grand Opening planned in the next couple of weeks. It is a much needed addition to the Danforth offering fish and seafood and is not to be missed.
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