Introducing: The Chickery, the new roast chicken joint from David Adjey and Danny Farbman
The Chickery opened in early May, seeking to bring yet another lunch option to the hoards of creative-types working in and around the Spadina and King West junction. Behind the QSR (quick-service restaurant, i.e. fast-food joint) are Food Network chef David Adjey (Restaurant Makeover, Nectar) and Danny Farbman, whose latest (and fanciest) What-A-Bagel location is in the same building. The space was done up by Sodi Designs and features two long high-top communal tables, a handful of banquettes and an open kitchen—where you might just see Adjey behind the fryer if you’re lucky.
Adjey and Farbman wanted to offer “fast food like you’ve never had before,” starting with a menu that offers chicken from Beretta Organic Farms and sauces made from scratch daily. Although fast food might seem a strange choice for Adjey, it’s a growing trend among other big chefs like Tom Colicchio (’Wichcraft), Graham Elliot (Grahamwich) and Bobby Flay (Bobby’s Burger Palace). Indeed, Adjey tells us that when he first decided upon opening a chicken joint, he called his Culinary Institute of America roommate Michael Symon, who happened to be eating at the time with Mario Batali and Flay, all of whom chimed in that the concept would be a surefire hit, burgers, pizza and chicken making up a sort of holy fast food triangle. All of this, of course, means Toronto could be seeing more Chickery locations soon if the first one does well.
On the menu at The Chickery, you’ll find roasted quarter chicken ($11 with one side, $15 for two sides), half-chicken ($14 for one side, $17 for two) and whole chicken ($24 for two sides, $30 for four). For fried chicken lovers, there’s buttermilk chicken fingers that come with two, four or six pieces with one or two sides ($9-$18). Most orders include a choice of sides ($4 each when not in a combo), including slaw, sweet potato fries, classic mac-and-cheese and collard greens. Finally, there are sandwiches aimed squarely at the office lunch crowd, like the buttermilk chicken finger or roasted Mediterranean, and salads like the California chopped salad and the Chinese chicken salad (all $13).
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- Sides of butternut squash and collard greens ($4 each)
- Introducing: The Chickery
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- Side of mac-and-cheese ($4)
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- Side of potato salad ($4)
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- Chinese Chicken Salad ($13): napa cabbage, bok choy, purple cabbage, cilantro, crispy noodles and chili peanut dressing
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- Buttermilk fried chicken fingers with purple plum, smokey barbecue and buttermilk ranch sauces ($9–$18)
- Introducing: The Chickery
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- The classic fast food counter setup
- Introducing: The Chickery
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- The dining room features two large communal tables
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- The view from Spadina
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- Co-owners of The Chickery: David Adjey and Danny Farbman
- Introducing: The Chickery
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The Chickery, 130 Spadina Ave. (entrance on Camden St.), 647-347-2222, thechickery.com, @TheChickery
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/introducing-the-chickery/&title=Introducing: The Chickery, the new roast chicken joint from David Adjey and Danny Farbman&picture=https://torontolife.com/wp-content/uploads/2012/05/may12Chickery_intro-624x414.jpg&description=[caption id="attachment_139497" align="aligncenter" width="656" caption="Co-owners of The Chickery: David Adjey and Danny Farbman"][/caption]
The Chickery opened in early May, seeking to bring yet another lunch option to the hoards of creative-types working in and around the Spadina and King West junction. Behind the QSR (quick-service restaurant, i.e. fast-food joint) are Food Network chef David Adjey (Restaurant Makeover, Nectar) and Danny Farbman, whose latest (and fanciest) What-A-Bagel location is in the same building. The space was done up by Sodi Designs and features two long high-top communal tables, a handful of banquettes and an open kitchen—where you might just see Adjey behind the fryer if you’re lucky.
Adjey and Farbman wanted to offer “fast food like you’ve never had before,” starting with a menu that offers chicken from Beretta Organic Farms and sauces made from scratch daily. Although fast food might seem a strange choice for Adjey, it’s a growing trend among other big chefs like Tom Colicchio (’Wichcraft), Graham Elliot (Grahamwich) and Bobby Flay (Bobby’s Burger Palace). Indeed, Adjey tells us that when he first decided upon opening a chicken joint, he called his Culinary Institute of America roommate Michael Symon, who happened to be eating at the time with Mario Batali and Flay, all of whom chimed in that the concept would be a surefire hit, burgers, pizza and chicken making up a sort of holy fast food triangle. All of this, of course, means Toronto could be seeing more Chickery locations soon if the first one does well.
On the menu at The Chickery, you’ll find roasted quarter chicken ($11 with one side, $15 for two sides), half-chicken ($14 for one side, $17 for two) and whole chicken ($24 for two sides, $30 for four). For fried chicken lovers, there’s buttermilk chicken fingers that come with two, four or six pieces with one or two sides ($9-$18). Most orders include a choice of sides ($4 each when not in a combo), including slaw, sweet potato fries, classic mac-and-cheese and collard greens. Finally, there are sandwiches aimed squarely at the office lunch crowd, like the buttermilk chicken finger or roasted Mediterranean, and salads like the California chopped salad and the Chinese chicken salad (all $13).
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The Chickery, 130 Spadina Ave. (entrance on Camden St.), 647-347-2222, thechickery.com, @TheChickery){kind=link}
FINALLY.. a chance to pay double what I would for roast chicken from a Portuguese Piri Piri take-out… thanks David!
Rich, good luck finding a Portuguese Piri Piri serving organic chicken. Next time you eat the Portuguese chicken, be sure to savor the hormones and antibiotics. You can also stand behind a Portuguese chicken joint and eat the leftovers from the trash, that’s when your savings will really kick in!!! I’ll pay a bit extra for quality any day of the week.
I guess someone edited Hugh’s comment from here. Hugh. Nectar closed 5 years ago. If you ever try to create something positive or remotely newsworthy – I hope that someone’s there to bring up some crap about your past. As for The Chickery…. Best of luck!!!
“In Canada, growth hormones are only given to beef cattle (and not dairy cattle). There are no growth hormones used in poultry or pork production.” -eatrightontario.ca
Antibiotics in animals bred for human consumption is another complicated issue altogether.
Regardless, if I really want roasted chicken I’ll probably just make it at home, it isn’t all that hard.
David Adgey?
I hope this place FAILS. I truly truly do.
oh , ah, another fine eating establishment in T.O.
what a joke , chicken ???
yum yum ,
next………………………..
I had the 1/4 chicken (dark meat) and my kids had the chicken strips and the verdict is, not good. Considering I ordered dark meat, the chicken was dry and not very tasty. The chicken strips were nothing special for the high price. My boys even said, we should’ve just picked up McNuggets from McDs.
Although, they did get something right. The cashier/counter staff were very friendly which is very unusual in Toronto.
DAVID adjey the homeless look really suits you well…more mediocre food from another hack pseudo celebrity chef…
I was happy to learn about this place because it’s just a few blocks from my apartment, and my partner and I have been desperate for a decent new joint from which to get takeout. Tried it out a few nights ago and it was a profound disappointment. Organic birds are all well and good, but seasoning was severely lacking in everything — especially the “house gravy,” which tasted almost like nothing. I bear no ill will toward the proprietors, but they’ll really need to step up their game if they want repeat customers. At the risk of sounding low-rent, Swiss Chalet just plain does it better.
$30 for a whole chicken and some tiny sides… hahahahahahahah
How many failures will Adjey suffer before he gives up? What a masochist!
Not for the budget-friendly crowd.
Get a life folks…it’s take out chicken. I hadn’t been to a Macdonalds for eons and last Saturday I dropped into one and nuggets/fries/root beer came to $8+ so the $11 is not outrageousbut then I eat to fill the belly not tilt at culinary windmills.
I love this place…the food is delicious!!!
To all the haters out there if you don’t have anything nice to say, don’t say it!
And for all of you who haven’t tried it, don’t let the haters influence you, The Chickery is amazing!
Amazing food. Have been to chickery twice and both times the food was fantastic.
Def a must try and judge for yourself. I highly recommend it.
Stick to the chicken strips and fries at Costco. Better price, better taste.
As talented as they are, what the hell would Michael Symon, Bobby Flay and Mario Batali know about what would work in TO?
This place is not the cheapest option on the block, but the food id consistently good.
It’s a once a week treat for us.
Quality, healthy food at a reasonable price …Is your body worth the modest premium over the KFC’s of the world?
toronto life will delete your comments if they do not support their view
This is the best chicken I have ever had, the sides are extremely good and the chicken is perfectly moist and the skin is beautiful. I am glad that there is finally a fast food option that I feel good about buying, The staff are amazing, they obviously like what they do and the food is awesome!! The chicken fingers put everyone to shame!!!
you have to try it for yourself, i am glad its in the neighbourhood!!
Wow people.
How happy are you with your lives that you are knocking a fast food chicken joint?
This is a venture started by professionals in the industry that take chances, and are always learning and growing. Could you lick your wounds and persevere?
Yes, I will always support “organic” options when I can, and for this reason I am looking forward to giving The Chickery a try.
I wish them all the best of success!