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Grecos runs the way a family restaurant is supposed to: a father and son, a Greek kitchen they know by heart, and a downtown Kingston dining room built to seat a crowd. The Greek plates are the centre of gravity, but the menu widens far enough that a table never has to settle on one thing — souvlaki for one diner, rack of lamb or pickerel for the next, pizza or pasta for whoever wants it. The Greek delicacy plates arrive complete, each one set down with garden salad, rice and potatoes, so most of the order is decided before it reaches the kitchen.
The Greek heart of the menu is specific and deep. Saganaki opens a meal as a wedge of pan-fried cheese flambéed at the table. Pork Souvlaki brings marinated, broiled skewers in the kitchen's most direct mode, and Grecos Delight — the house-named plate — pairs a marinated beef skewer with garlic-broiled shrimp. Moussaka and Pastitsio bury their beef under béchamel; Spanakopita folds spinach and feta into fine phyllo, and Taramosalata holds down the meze end with a zesty, lemon-cut fish roe dip. The seafood leans Greek too: Octapodi Toursi is octopus marinated in olive oil and herbs, Athenian Shrimp comes sautéed with bruschetta, black olives and feta, and the Spicy Shrimp arrives straight out of olive oil and chilies. Dessert keeps to the classics — honeyed Baklava, and Bougatsa, the custard-filled phyllo for anyone who wants something past the usual finish.
Beyond the Greek section, the range is real, and Grecos uses it. A mustard-crusted rack of lamb comes glazed with honey, garlic, herbs and wine; Gourmet Chicken is a breast stuffed with spinach, prosciutto and cheese under a cream glaze; Ontario pickerel is pan-fried and baked; the lamb shank arrives under a mushroom and pepper sauce. There is a feta-and-olive Grecos Pizza, spaghetti in tomato or meat sauce, and a vegetarian path real enough to plan a meal around — spanakopita, Greek salad, the meatless pizzas and pastas. Greek delicacy plates all come with garden salad, rice and potatoes, which makes the value argument through portioning rather than price markdowns.
What the menu adds up to is a kitchen with no interest in chasing trends. Saganaki is the one piece of theatre, brought out early and then set aside so the classics can do the work. The reach into pizza, pasta, steak and seafood is not dilution; it is the deliberate breadth of a downtown restaurant that has to feed mixed groups, visiting relatives and the diner who walked in for one specific plate. There is enough ceremony for a birthday or an anniversary and enough familiarity for a Tuesday, and Grecos has never seemed confused about which it is.
The family's history runs longer than the restaurant. Gus Kofinis came to Kingston in 1967 and ran Tropicana and Costellos before he and his son Jim opened Grecos in 1992, under a line the place still flies in plain words: quality and excellence. The dining room seats around eighty, the practical reason it cooks for a group as easily as for a couple. Gus and Jim are still the names on the door.
The schedule now is dinner and takeout. The doors open at half past four, Tuesday through Sunday, with lunch set aside for the time being. The takeout menu is the part worth knowing: not a trimmed convenience list but close to the full carte — delicacy plates, seafood, pasta and Baklava all still on it — so a Greek spread can travel home nearly intact. The flambéed cheese is the one thing that won't make the trip, which is its own argument for taking a table on Princess Street instead.
The official story keeps Jim and Gus Kofinis at the centre, tying Grecos to a longer Kingston restaurant history and a downtown identity that feels lived-in rather than manufactured.
Saganaki, Pork Souvlaki, Moussaka, Spanakopita, Rack of Lamb, Greek salads and Baklava give the page concrete dishes to stand on, with no need to lean on vague Mediterranean language.
The dinner menu has tableside and room-led appeal, while the takeout menu is broad enough for a complete Greek spread at home, including delicacy plates, seafood, pasta, pizza and desserts.
This is Restaurantica’s own read — synthesized from publicly available sources across diner signal and editorial research, last updated June 2026. It’s our interpretation of the evidence, not a crowd average — and placement is never for sale.
Grecos gives the visit a clear Greek family-restaurant identity: Jim and Gus Kofinis remain central to the story, and the menu stays close to saganaki, souvlaki, moussaka, Greek salads and honeyed desserts. The result feels rooted and specific rather than broadly Mediterranean.
Saganaki and Grecos Delight give the menu two easy anchors: one opens the meal with flambeed cheese, and the other is the house-named beef-and-shrimp plate. Together they make the order feel specific to Grecos, not just a generic Greek dinner.
Grecos reads like a downtown anchor because the restaurant story reaches back to 1992 and the current page still puts Jim and Gus at the centre. That staying-power thread matters here: the menu feels built for repeat local dinners, birthdays and visiting-family meals.
The restaurant has enough ceremony for planned dinners without becoming stiff. Tableside Saganaki, lamb and seafood options, a full wine-list path and a comfortable downtown dining room make Grecos a natural fit for birthdays, visiting relatives and familiar date nights.
Groups get practical range here: one diner can stay with Pork Souvlaki or Moussaka while another goes for pizza, pasta, Pickerel or Rack of Lamb. The room is described as seating up to eighty people, and the menu gives a group enough overlap to share without forcing one style.
Restaurantica’s write-up above is synthesized from broad public signal — community reviews add the first-person layer. Share the nuances of your visit to Grecos in Kingston: the standout dishes, the room, the service.
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