“It’s the traditional Mediterranean way,” says Altin Begolli, of why the charcoal grill plays such a huge role in almost everything Efendy serves. In its just over three years in business, the downtown eatery—owned by Begolli and chef Ali Simsek— has made an unforgettable impression on diners, with its simply spiced, fresh grilled skewers and hot and cold mezze. “People in Canada mostly get frozen lamb, Australian and New Zealand lamb— it has a different taste. But when it’s fresh…” says Begolli trailing off, almost in awe of the astronomical difference in flavour. Needless to say, the restaurant uses fresh, Nova Scotian lamb. And if you ask your server for a recommendation, they’ll likely point you to a lamb dish. For tenderloin lovers, its usually the beyti kebab, but for a little extra spice? Begolli says the kofte can’t be beat.