Toronto’s best takeout right now

Toronto’s best takeout right now

Flock’s perfectly seasoned rotisserie chicken
Porchetta and Co.

545 King St. W., 647-351-8844,
Nick auf der Mauer’s new King West location means core lunchers can ditch their soggy brown-bag sandwiches for one of his popular porchetta ones. We recommend the fully loaded option topped with parm, grainy mustard, hot sauce and truffle sauce. The fried chicken on a Thuet bun (a Thursday-to-Saturday special at the Dundas West flagship) is available every day downtown, as is poutine topped with crackling and gravy goosed with pork drippings. A side of garlicky rapini is as good as greens get.


Flock Rotisserie

330 Adelaide St. W., 647-483-5625; plus two other locations,
Harbord Room chef Cory Vitiello doubled down on the healthy bowl craze for his first quick-service restaurant. The menu is brief: perfectly seasoned rotisserie chicken, sandwiches, sides and salads that he tarts up with trendy mix-ins like roasted cauliflower, wheat and goji berries, red quinoa, and grated raw coconut. It’s satisfying lunch grub that won’t cause the dreaded afternoon blood-sugar crash.


Little Fin

4 Temperance St., 647-348-7000,
This bright takeout spot hawks expertly prepped seafood dishes just like its fancy big brothers next door, the Chase and the Chase Fish and Oyster. The tangy seaweed salad is a nice side for calamari po’ boys, buttery lobster rolls, haddock and chips, or shrimp mac and cheese


Adamson Barbecue

176 Wicksteed Ave., 647-559-2080,
Adam Skelly’s honest-to-goodness Texas-style barbecue joint is hidden away in a Leaside industrial park. Here, it’s all about the meat, smoked in-house using real wood and served simply. Platters come with a quarter-pound each of brisket, ribs and house-made sausage, two sides (beans, potato salad or slaw), onion, pickles, and white Wonder Bread slices—for making a sandwich or just soaking up leftover grease—but there are also sandwiches and meat by the pound or half-pound to go.



15 Elm St., 416-662-3546, @TLPsandwich
Barberian’s steak house was ahead of the trend when it opened its minimalist neighbouring lunch counter two summers ago in a former wine and meat-aging cellar. (TLP stands for Three Little Pigs.) There’s no porterhouse to go, but there is a steak sandwich topped with sautéed mushrooms, cubano peppers and caramelized onions, and doused with garlic butter. We recommend wedge fries on the side for a cubicle-friendly version of steak frites.

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