Like Father, Like Son
A family approach to dishing up traditional Greek cuisine 
By Lindsay Newton
Kalyvia restaurant, located at 420 Danforth Avenue, is a perfect example of the Greek family traditions that have made Danforth Avenue the centre for Greek culture in Toronto. Opened by the brothers Tsafatino, Mike and Peter, in 1990, the restaurant is named after their hometown in southwestern Greece where their family still owns a home.
Two generations, working together
When Mike and Peter’s own sons grew old enough to help in the restaurant, they were eagerly welcomed and are now working happily beside their fathers to uphold the family tradition. When asked about working with his father, Jim Tsafatino replies, “If we weren’t working together, we would probably never [get to] see each other.” The restaurant business takes up a significant amount of their time, but Jim greatly enjoys working with his father as well as using the traditional recipes and trade techniques passed down from the older generation, combining a Greek legacy and a family legacy for the restaurant’s underlying inspiration.
A menu steeped in tradition
Another tradition at Kalyvia is their yearly participation at the Taste of the Danforth festival. With an enormous grill set up at the front of the patio, the smell of souvlaki fills the air, and people flock to Kalyvia to sample a bite of the Greek cuisine. Year-round, their menu contains all the traditional Greek dishes you would expect to find: tzatziki; gyros (from the family’s own recipe) served with Greek salad, rice, roast potatoes and bread; or a calamari dinner. There are also some authentic menu items that may not be 
familiar to the average diner, such as horta (endive boiled and topped with fresh lemon and olive oil) or moussaka (a lasagna-like dish with layers of potatoes, ground beef and eggplant). Whether they’re enjoying the unusual fare or popular favourites like souvlaki, Kalyvia’s guests can be confident that the food is made with traditional Greek ingredients and a flare unique to the Tsafatino family.
Life lessons, handed down
“The most important lesson I’ve learned working with my father is patience,” says Jim, explaining that no matter how hard you try, family bonds do sometimes interfere with the business. “Because we’re family, people tend to take things out on each other, because we know we can.” But, more importantly, the long work hours and close quarters involved in making the restaurant a success have ultimately strengthened the relationships between the brothers and their sons. Kalyvia and its traditions are flourishing, which the delicious food continues to prove.
Related posts:
Loading ...