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May 17, 2012 10:27 AM

The Chickery - Spadina South of Richmond (David Adjey's new casual spot)

Curious, prices are high but how is the taste?

Anyone tried them? Worth giving a shot if in the area or avoid?
It is a casual rotisserie chicken spot.

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  1. Looks like haute Swiss Chalet. Brilliant!

      1. re: Notorious P.I.G.


        But, I put it there for context.

        He is a "food network" chef. He did (maybe still does) Restaurant Makeover and some other shows for the network. He used to be a personal chef for Dan Akroyd.

        1. re: ylsf

          It just says the menu was created by David Adjey. Not sure if it's actually his spot or if he just consulted on the menu. Either way he's a goof. I actually bought his cookbook because it was on sale for 4 dollars at one of of those pop-up book sales in the Dufferin Mall. I was going to throw it away but I kept it since it's so comically terrible. Sorry though, I have no instructive feedback about the restaurant.

          1. re: justsayn

            Went last week and the place was packed at lunch. Granted they just opened, but in the time I was there I saw about 5 people bringing their orders back because they had received the wrong thing. Had the quarter chicken and left little to be desired. Could have been that they were just too busy to put the time in, but I found it very bland and under seasoned. Also coming in at almost $15 for lunch I won't be back until they work the kinks out.

            1. re: bringonthelbs

              Where was Adjey when all of this was happening? for shame!

              1. re: petek

                Today is day 12 and while they are still not where they want to be the signs are encouraging.

                The chicken was good quality and tender but just barely cooked and the skin was not crisp. IMHO the first duty of the skin is to be mahogany coloured and rendered crisp. Admittedly this is not easy to do without overcooking the bird. It should also rest for a few minutes so that you don't get a large puddle of jus on the plate.

                The gravy was a bit bland, disappointingly under seasoned and not quite "chickeny" enough for me. With all that rendered fat they should be able to improve it.

                With a little tweaking they should be able to nail it and I hope they do.

                1. re: petek

                  I mentioned it above but I don't think this is Adjey's restaurant. He's a consultant now and the website seems to indicate he simply created the menu.

                  1. re: jamesm

                    I know,I was just kidding.. :)

            2. My issue here is ok, fine, Beretta Farms chicken...but I can get a WHOLE Beretta rotisserie chicken, roasted on the real flame oven instead of the Combi-Oven, for a little over $10 at the Loblaws at Queens Quay. This just seems like a bit too much money for what's on offer.

              7 Replies
              1. re: childofthestorm

                The Chickery is using a gas rotisserie, providing tables, cutlery etc..

                The Loblaws chicken is a loss leader. It is used to induce you to spend more money in the store. I don't think you can buy a Beretta chicken for $10 raw. Besides, in my experience, Loblaws likes to cook them 'til they are dry.

                1. re: sumdumgoy

                  "Tables, cutlery, etc"...Adjey keeps talking about how this is a QSR (quick serve restaurant) and they are clearly hoping it becomes a franchise. So this ain't fine dining. But at $11 for a quarter chicken and $14 for a half chicken, it's clearly on the higher-end of the QSR model.

                  Meanwhile, I can grab my plastic cutlery and take a seat (at a table!) at Loblaws Queens Quay upstairs, looking over Lake Ontario, a very underrated space actually. Eat my half chicken and I've got leftovers for sandwiches and a carcass for soup. I'm pretty good at picking them too, they're not dry.

                  You're right, it's a loss leader for Loblaws, but if you're in the area, take advantage, it's a pretty nice chicken. I will try the Chickery though - I may go the chicken finger route, curious to hear about experiences with those.

                  1. re: childofthestorm

                    I will get a "seasoning of the day" chicken from Metro once a month maybe and I find it to be above average and not dried out.

                    Chickens from Loblaws on Queen at Portland on the other hand have been incredibly over brined with a bad texture and taste. Do the chickens vary from Loblaws to Loblaws? Because if so, I will mention something to the manager. Thanks!

                    1. re: justsayn

                      Yeah virtually all the Loblaws suck for chicken, they use Combi ovens and cook them way past where they need to be. Queens Quay has an old school, gas-fired, flame-licking rotisserie, with the option to upgrade to Beretta chickens for a buck more. So try it from QQ, sorry I can't be more helpful as to your location, it's probably irredeemable.

                      1. re: childofthestorm

                        Went there in late afternoon, the roasted chicken was not done yet.
                        Tried the 2 pc chicken finger with green salad for $9.
                        The chicken finger is only the size of a finger. It is very small. The green salad is just a handful. The gravy is bland and under seasoned. Way over priced for that tiny portion.

                    2. re: childofthestorm

                      Isn't Swiss Chalet about $11 for a 1/4 chicken these days?

                      1. re: hal2010

                        Nah like $8 dine in and $9 takeout. Half chicken is $11.

                        It's good to raise the Chalet Suisse point cuz this is who the Chickery is going after.