Flock Rotisserie and Greens serves perfectly roasted chicken and tarted up salad bowls to core lunchers

Flock Rotisserie and Greens ★½ 330 Adelaide St. W., 647-483-5626

The menu at this quick-service spot from the Harbord Room’s Cory Vitiello is small: four made-to-order salads, a single sandwich, and roast chicken served whole, halved or quartered. And though there may be a handful of bar stools, the entertainment district eatery is largely a quick-service takeout joint, complete with packaged plastic cutlery. Behind the counter, a custom-made rotisserie spins hormone- and antibiotic-free chickens—spice rubbed and dry cured for a day—to perfection in just over an hour. For the sandwich (pictured above), juicy meat is pulled from the bone, piled high on a house-baked whole-grain bun and topped with peppery beet-and-apple horseradish, mashed avocado and sweet, crispy onions. Salads of kale, red quinoa, marinated chickpeas, roasted beets, shredded red cabbage and wheat berries are given equal care. The Frenchy Flock, a lentil-based bowl, is tarted up with crunchy veggies and a zingy vinaigrette of capers, olives and roasted tomatoes.

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