Etobicoke is now home to a rotisserie restaurant! Union Chicken opened last week in the ever expanding Sherway Gardens. The restaurant is from the minds of Toronto restauranteurs Yannick Bigourdan, and Dan Kennedy and Chef Michael Angeloni, alum of The Carbon Bar and Grand Electric.
"Union Chicken is quite simply focused on rotisserie chicken being the main focal point of the restaurant," explained Angeloni. "We want to provide flavourful and good quality to chicken to the suburbs."
Walking into Union Chicken, it is hard to miss their rotating spit, which takes centre stage in their open-concept kitchen. The rotisserie chicken is marinated overnight, steamed in the oven, and then finished on the rotisserie for 30 minutes. Available in whole, half or quarter sizes, the chicken is locally-sourced and organic. It is served with a side of jus and a charred lemon. Rotisserie chicken has always been a favourite of Chef Angeloni.
"I love the flavour and I think it's a very sustainable protein. I think it's moving forward for us, as a culture. I feel like it is a good way to get meat-eaters to eat their meat, but also think about the environment."
The chicken is marinated in a smoky and sweet seasoning that is reminiscent of barbecue seasonings. The menu also offers up two chicken sandwiches, and fried chicken. It is a la carte with six sides to choose from, which are set to change with the seasons.
The space was designed by Toronto's The Design Agency and seats 90 guests. There is a patio that seats approximately 35 people that will be ready for service once the warm weather hits the city.
Their bar menu includes loads of craft beer from the likes of Goose Island, Woodhouse, Great Lakes, Hop City, Collingwood and more. Their "signature hootch" are classics with a twist like their Herbed Margarita made with Attos Tequila, triple sec, cilantro, lime and salt.
When it comes to dessert, Union Chicken keeps that simple too, offering four options, like their signature Sugar Crack Pie, and Sticky Toffee Pudding.
As for the future Union Chicken plans to keep things simple.
"We're pretty happy with where the restaurant as it is," said Angeloni. "We do want to expand our breakfast menu a little bit more, offer freshly baked pastries every morning. Some will be baked in-house, with the others coming from The Tempered Room. We'll be making muffins, quiches, and more stuff like that."
Union Chicken offers takeout and is open for breakfast, lunch and dinner.
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