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Taking over where Montecito Restaurant was, the new Pétros82 location will continue to serve their menu of high-end, traditional Greek dishes inspired by the childhood of Peter (Pétros) Eliopoulos, founder of Peter & Paul’s, the hospitality group behind Pétros82.
“Generational influences from our families have contributed to the authenticity of dishes that we witnessed and ate growing up. These details preserve the genuine Greek experience not only in Toronto, but for those who have lived in Greece,” says Antonio Sabato, Operations Manager and Wine Director.
With over 10,000 sq. feet of space, this two-storey location comes with a lounge bar on each level, a mezzanine for semi-private events, plus a main dining space with soaring ceilings and an open-concept kitchen.
The design of the new Pétros82 is meant to recall the restaurants and clubs of Mykonos. Picture: white-washed walls, modern furnishings, and atmospheric lighting with warm energy.
Without a doubt, the highlight here is their fresh fish market curated by Executive Chef Tony Andrady, where diners can choose their own oysters, shellfish, and whole fish. If you’re feeling iffy about your seafood knowledge, don’t worry—a member of the Pétros82 team will escort you and help find something you’ll love.
To start, some recommended appetizers at Pétros82 include the Calamari Skaras, grilled with caper berries, garlic confit, cherry tomatoes, and lemon brown better.
If you’re in a celebratory mood, there’s also an extravagant Chilled Seafood Tower with East Coast lobster, Alaskan king crab legs, snow crab legs, black tiger shrimp cocktail, daily oysters and crudo, seafood salad, and smoked salmon.
For your main course, you can either have your pick at the seafood bar or choose from their extensive menu of other Greek and Greek-inspired items, including the Prime Ribeye Brizzola with roasted cipollini and celery root, or the Paidakia Arnisia—grilled lamb chops with ladolemono sauce and steamed veggies, or horta.
Some other must-trys include the hearty Beef Moussaka, the Spanakotiropita with freshly-made phyllo pastry, and their signature “Pringles”—fried, paper-thin zucchini and eggplant slices sprinkled with kefalograviera cheese, just the way Eliopoulos’ mother likes to make it.
Another Pétros82 favourite for sharing (or not) is the Feta Fournou—baked feta in phyllo pastry, thyme, and lavender honey drizzle.
Their pasta dishes give seafood-lovers and vegetarian diners more options, including the Astakomakaronada, a lobster spaghetti with spinach and brandy, as well as a risotto with leek and wild mushrooms.
You can also order a variety of vegetarian-friendly pizzas on the menu, like the Tri-Tirion pizza featuring three types of Greek cheeses, artichoke pesto, and spinach.
For dessert, you can’t go wrong with the Loukoumades, a traditional Greek beignets recipe made with a twist here using rosewater honey syrup, walnuts, and cinnamon.
Dedicated to recreating Greek childhood favourites, everything at Pétros82 is made with the utmost passion and sprinkled with love.
“Our chefs treat every dish as if it’s the last dish they’ll ever make,” says Sabato.
“The main ingredients in our food come from the finest suppliers in the city, and one more key ingredient is put into every dish: love.”
Along with carefully curated bites with authentic flavours, you can also expect a drinks menu equally rooted in Greek traditions, from Mastiha and Kanela liqueurs to digestifs like the Rakomelo, plus a range of fresh cocktails inspired by your favourite mixes.
After your meal and a few drinks, make sure to also stop by their YK Marketta to bring home gifts and other Greek products specially selected by Eliopoulos.
Embracing the comfort that Greek food brings to Toronto diners, Pétros82 defines themselves as an “upscale, casual” experience for those looking to be whisked away to the Mediterranean.
“We believe that Pétros82 has added an additional layer of elegance and interaction to diners' experience. The moment our guests sit down, they should have an overpowering feeling of traditional roots within our menu and elevated customer service,” says Sabato.