Name: Flock Rotisserie and Greens
Contact: 330 Adelaide St. W., 647-483-5625, eatflock.com, @EatFlock
Neighbourhood: King West
Owner: Cory Vitiello and Chris Shiki (The Harbord Room)
Chef: Etienne Regis
The Food: Exactly what the name suggests—chicken (naturally raised without hormones or antibiotic, natch) and salad. The golden-brown bird is served four ways at this quick-service spot: whole, halved, quartered and pulled, but Vitiello insists, “Just because there’s over a dozen mesmerizing self-basting chickens in plain sight, that doesn’t mean you have to get one—our salads are just as much the main event.” Customers can choose from five pre-designed salads or create their own custom greens. What sets the grab-and-go salad bar apart from the rest of the (ahem) flock are the interesting mix-ins: wheat and goji berries, pomegranate seeds, orange segments and French lentils can all be tossed into a bowl. And for folks looking for a quick dinner, there’s an after-work special that includes a whole rotisserie chicken, a large salad and two sides (steamed acorn squash and rotisserie-roasted sweet potatoes).
The Drinks: Right now, the boozeless bird joint just has a selection of San Pellegrino sparklers.
The Space: It’s all function over fashion at this 14-stool spot. Save for a multi-tiered chandelier, the rotisserie itself is the main attraction. Vitiello wanted all of the customers’ attention to be focused on the slowly rotating flock of fowl.