Fat Lamb Kouzina is a Greek takeout joint that really doesn’t feel like one. It feels way more like an authentic Greek kitchen, cooking a simple menu of homey recipes using authentic imported ingredients.

Open a mere six hours (11 to 5) in an office-heavy area, expect to pop in here more for lunch than dinner. Make sure you get one of their Greek coffees at the end though, because one of these rich meals feels more like a pre-nap snack than a light workday lunch.

However, the energy of owners Vera and Chris alone could revive you. They’re constantly conversing with customers in the small space, asking their names and providing them with info about the food. This makes sense seeing as they also offer cooking classes and catering.

A slow-roasted herb pork gyro ($12) is served on their legendary soft, satiny pita bread laden with their signature tzatziki (no tricks here, just grated cucumber, garlic and dill in fourteen percent fat Greek style yogurt), tomato, red onion and parsley. It’s messy but so full of flavour.

Imported Greek olive oil goes into many dishes, including that luxurious pita ($2). As you eat it solo or wrapped around gyro sandwich ingredients the oil positively coats your hands, but you’ll walk away with silky skin since it’s such high quality.

Herb roast leg of lamb ($15) is a “magirefto fagito,” a weekly home cooking special and clearly an influence on Fat Lamb’s name. The meat is certainly fatty, tender, and generously portioned, served with clean and somehow equally delicious lemon potatoes and tzatziki.

They source the meat locally, and it’s slow roasted for around six hours.

Pies ($7) are filled with either sheep’s milk cheese and mint or collards, chard, mint, dill, parsley.

The dough is wafer thin and crispy since Vera uses lemon in the phyllo, and she drizzles the pies with honey before serving which complements all the savoury flavours.

Herbal mountain tea ($3) comes from the island of Crete and balances out the full Mediterranean flavours here. Greek coffee ($2) is boiled authentically in a copper vessel, dark and bitter enough to kick you in the pants.

If you prefer soft drinks, juices, or even imported water, they’ve got that too. Opt for simple lemon or orange soda, a Greek-peach-flavoured iced tea, or famously stomach-settling seltzer with Greek ingredients.

The space is dominated by tapestries and a large central communal table, with bar seating at either end of the restaurant. This tiny lunch spot is filled with cheer, light, and the smells of tray after tray of roast meat being lovingly dished out.