Tracking Toronto's newest, independent, registered restaurants

The operation centers on the precision of the Char: meats are marinated, threaded onto metal skewers worked over high heat until the exterior crisps and the interior stays juiced, a technical demand that separates casual Greek spots from ones that take the grill seriously. The counter format and straightforward menu serve the surrounding community's appetite for proteins cooked simply and fast out the sit-down theatre of a full taverna. Souvlaki is the calling card, built on properly caramelized lamb or chicken and the kitchen's ability to hold that Char consistent across service.