Introducing: Flock Rotisserie and Greens, Cory Vitiello’s quick-service chicken spot in the core
Introducing: Flock Rotisserie and Greens, Cory Vitiello’s quick-service chicken spot in the core
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.
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- The rotisserie can cook up to 20 birds at a time.
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- Salt-rubbed chicken is served whole ($17), halved ($9) and quartered ($5).
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- The pulled chicken sandwich comes topped with lettuce, crispy onions, roasted tomatoes, avocado and a beet and apple horseradish on a whole-grain bun ($8).
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- The salad bar.
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- The Boho Flock salad: marinated kale salad, red quinoa, oven-dried tomatoes, beets (roasted and raw) and pomegranates in a beet, basil and orange vinaigrette ($7 for half or $11 for a whole).
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- The Power Flock: squash, avocado, orange segments, chickpeas, goji berries and soybeans in a carrot, ginger and white miso dressing ($7 for half or $11 for a whole).
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- A bird's eye view of the Power Flock.
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![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/flock-rotisserie-and-greens-cory-vitiello-chicken-king-west/&title=Introducing: Flock Rotisserie and Greens, Cory Vitiello’s quick-service chicken spot in the core&picture=https://torontolife.com/wp-content/uploads/2015/06/toronto-restaurants-flock-rotisserie-king-west-chicken-sandwich-lead.jpg&description=[caption id="attachment_318804" align="aligncenter" width="656"] (Image: Jackie Pal)[/caption]
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.
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Use Uber code UBERTORONTOFREERIDE to get $20 off your first ride. Just download the Uber app and enter the code. Valid anywhere in Canada!
West: 109
East: 7
Use Uber code UBERTORONTOFREERIDE to get $20 off your first ride. Just download the Uber app and enter the code. Valid anywhere in Canada.
Use Uber code UBERTORONTOFREERIDE to get $20 off your first ride. Just download the Uber app and enter the code. Valid anywhere in Canada!
I went here for the first time and got the chicken sandwich and a side of sweet potato. My sandwich had an overwhelming amount of horseradish to the point where i was almost in tears, and i had to remove chicken bones from my mouth. I’m sure their working out the kinks, but a little more care in their prep would have made all the difference.
Yeah, these guys have no clue what a pulled chicken sandwich is.
I had large chunks of bone and cartilage in mine too. Bland and in dire need of some actual hot sauce.
Classic!