Skip to content
Very Toronto
NewsEatsEventsBest OfNew & HotDine 50
Best of Toronto

The Best Fried Chicken in Toronto (2026)

Nashville heat, Korean double-fry, Japanese karaage, Filipino Chickenjoy, a 1977 pressure-fry shop, and the sandwich counters still worth a line — verified August 2026. PG Clucks closed; Chen Chen's moved to The Well; every profile has its own hero.

Updated for 2026•15 Destinations
No.1
Chica's Chicken official menu photography from chicaschicken.net
Restaurant• The Junction

Chica's Chicken

“Best overall: Junction original, two-day dry brine, OG Sando on Texas toast — bone-in if you can wait the fry.”

— Very Toronto Editors

**What is Chica's Chicken?** Anchoring the corner of Dundas Street West and Keele in The Junction (2853 Dundas St W), Chica's Chicken is a Michelin Bib Gourmand institution founded by husband-and-wife duo Matthew and Carolyn Pelechaty. Housed in the vintage footprint of the old Concourse Diner, the tight room keeps things unpretentious with classic retro booths, counter stools, large street-facing windows, and hip-hop pumping from the speakers. Since firing up its fryers in 2018, it has stood as the benchmark against which the city measures authentic Nashville hot chicken. **Chica's Chicken Menu & What to Order** Every piece of poultry here is 100% halal, locally sourced Ontario chicken that gets dry-brined for two full days before being fried to order and coated in spiced cayenne oil and house seasonings. The essential entry point is The OG Sando, packed between thick slabs of Texas toast with cool cabbage slaw, pickles, and house Chica's sauce. Bone-in dark meat quarters paired with Cajun waffle fries and house-made buttermilk ranch dip are non-negotiable for purists, while heat seekers can calibrate between an approachable Medium and the blistering Ghost Pepper and Carolina Reaper-loaded Hot AF. **Know Before You Go** Chica's operates strictly on walk-ins with no reservations, so anticipate lineups out onto Dundas during prime weekend lunch and dinner hours. Because bone-in orders are dropped raw and fried fresh to order, expect a 20-to-30-minute kitchen ticket time—patience is rewarded. The shop is easily reached via the 40 Junction or 30 High Park buses from Keele Station, with paid street parking available along the strip.

Read Full Review
WebsiteInstagram
No.2
DL Chicken Toronto, existing Very Toronto place photography
Restaurant• Harbord Village

DL Chicken

“Best new sandwich: 538 Manning, the OG with slaw and DL sauce — the 2026 Vancouver import everyone lined up for.”

— Very Toronto Editors

**What is DL Chicken?** Perched on the corner of Manning Avenue and Harbord Street across from Harbord Collegiate, DL Chicken marks the first Ontario outpost of Vancouver's cult-favourite DownLow Chicken Shack. Founded by Toronto native Doug Stephen and Lindsey Mann, the concept grew out of a runaway late-night hit on Commercial Drive before landing here in spring 2026. The Harbord Village room is warm and slightly more polished than the West Coast originals, outfitting 20 indoor seats with counter-service energy and a full liquor licence. **DL Chicken Menu & What to Order** Every order starts with Halal-certified, antibiotic-free chicken that is brined, fried golden, and customized across five escalating spice dusts. The heavyweight champion remains The OG Sando—a mammoth fried breast stacked high with house slaw, tart pickles, pickled red onions, and drizzled with tangy DL sauce on a toasted bun. Pair the colossal hand-breaded tenders with crinkle cut fries and creamy mac n' cheese, or branch out to the fennel-sausage-spiced Paisano sando and a cold craft beer. **Know Before You Go** Seating is strictly first-come, first-served, and the small 20-seat room means dinner rushes on Friday and Saturday regularly spill onto Manning Avenue. For the smoothest visit, drop by during weekday lunch hours or order takeout online ahead of time. Street parking on Harbord is scarce, so taking the 94 Wellesley bus or walking over from Bathurst subway station is your best bet.

Read Full Review
WebsiteInstagram
No.3
Chen Chen's official combo hero from chenchenshotchicken.com
Restaurant• CityPlace / The Well

Chen Chen's Nashville Hot Chicken

“Best Szechuan-Nashville hybrid: now at The Well, not Queen West — get the Szechuan sando, not the old address.”

— Very Toronto Editors

**What is Chen Chen's Nashville Hot Chicken?** Anchored on the lower ground level of Wellington Market inside The Well at 486 Front Street West, Chen Chen’s brings authentic Music City heat with a Szechuan edge to downtown Toronto. Founded by Nashville-raised, George Brown-trained chef Chen Chen after migrating from Queen West, the busy counter-service outpost serves fiery, scratch-made fried chicken against the high-energy hum of the complex. Seating is entirely walk-in and shared, taking over the food hall's surrounding communal tables, high-top counters, and central dining concourses. **Chen Chen's Nashville Hot Chicken Menu & What to Order** The certified halal kitchen specializes in ultra-crisp, cayenne-glazed poultry spanning heat levels from No Heat up to the blistering Poultrygeist. First-timers should target the signature Nashville Chicken Sando on toasted brioche with southern slaw and house aioli, or order the Szechuan Chicken Sando for an exceptional balance of numbing peppercorn spice and sweetness. Round out the meal with Dirty South waffle fries layered in warm cheese sauce and scallions, Nashville Hot Elote, and a rich order of Mac N' Cheese with hot chicken bites. **Know Before You Go** As a food hall stall, there are no table reservations; orders are placed directly at the counter with orders turning around quickly. Peak foot traffic concentrates during weekday corporate lunch rushes and weekend evenings before events at nearby arenas. The Well is easily reached from St. Andrew Station or via the 504 King and 510 Spadina streetcars, with extensive underground paid parking beneath the site.

Read Full Review
WebsiteInstagram
No.4
Birdies Fried Chicken official mark from birdiesto.ca
Restaurant• Leslieville

Birdies Fried Chicken

“Best east-end sandwich counter: Coxwell stools, OG with Truck Sauce, Nashville hot if you want the kick.”

— Very Toronto Editors

**What is Birdies Fried Chicken?** Born from the popular Fully Loaded T.O. food truck, founders Amanda Louie and Kevin Green anchored their fried poultry craft at 263 Coxwell Avenue, just north of Gerrard in Leslieville. The compact, exposed-brick shop centres on an open fryer line and a subway-tiled counter, keeping seating down to just a few bar stools for quick perching. It functions primarily as a fast-paced takeout staple where neighbours drop in for weekly comfort-food runs. **Birdies Fried Chicken Menu & What to Order** Every piece of certified halal chicken undergoes a 24-hour seasoned buttermilk brine before being dredged by hand and fried fresh per order. The undeniable house benchmark is The OG Fried Chicken Sandwich, featuring a juicy, shatteringly crisp chicken thigh piled onto a butter-griddled bun with crinkle-cut pickles, shredded lettuce, and signature tangy Truck Sauce. Spice seekers should opt for the Nashville Hot version dipped in spiced cayenne oil, paired with a side of creamy mac & cheese and seasoned potato wedges. **Know Before You Go** There are no reservations and interior seating is strictly a courtesy for a few walk-ins, so expect most orders to be taken to go. Peak lunch hours and weekend evenings see a steady rush of takeout slips, making advance online ordering through their website the smartest play. Birdies is closed on Mondays and easily accessed via the 22 Coxwell bus or 506 Carlton streetcar.

Read Full Review
WebsiteInstagram
No.5
Union Chicken official dish photography from unionchicken.com
Restaurant• Financial District

Union Chicken

“Best downtown sit-down: Union Station promenade, O.G. with black-pepper gravy, skip the pre-game crush.”

— Very Toronto Editors

**What is Union Chicken?** Located inside Union Station’s York Street Promenade at 65 Front Street West, Union Chicken is a full-service sit-down chicken parlour launched by Open Concept Hospitality, the group behind The Carbon Bar and Amano Italian Kitchen. The room pairs an energetic transit-hub pulse with polished diner design, featuring rich green tiling, checkerboard wood accents, deep booths, and counter seating wrapping an open rotisserie line. It operates as a genuine full-service restaurant rather than a fast-food platform stall, complete with an expansive bar pouring craft beer and classic cocktails. **Union Chicken Menu & What to Order** The kitchen works with locally raised, antibiotic-free Ontario birds, available either spit-roasted or buttermilk-brined and golden-fried. The undisputed benchmark order is the O.G. Fried Chicken served alongside a deeply savoury black-pepper gravy, while the cayenne-slicked Nashville Lightning Hot sandwich brings serious heat balanced by tangy slaw and pickles. Complete the spread with an order of triple-cooked fries, cast-iron mac and cheese, and a pour from the rotating Ontario craft beer taps. **Know Before You Go** Expect heavy crowds during weekday lunch hours and in the 90-minute rush before Leafs or Raptors games and arena concerts at Scotiabank Arena. Reservations can be booked in advance online, though off-peak mid-afternoons easily accommodate walk-in diners looking for a relaxed meal between train connections. The restaurant sits directly on the York Street Promenade concourse, steps from both the TTC subway and GO Transit gates.

Read Full Review
WebsiteInstagram
No.6
Chick-N-Joy official photography from theoriginalchick-n-joy.com
Restaurant• Leslieville

Chick-N-Joy

“Best old-school: Queen East since 1977, yellow gravy, cash, and official interim Thursday–Saturday 11:30–6 hours.”

— Very Toronto Editors

**What is Chick-N-Joy?** Anchoring 1483 Queen Street East since 1977, Chick-N-Joy is an east-end institution independently operated by the Doufekas family. The unpretentious storefront retains the stripped-back charm of an old-school takeout counter, with minimal dine-in seating and a utilitarian counter where classic pressure fryers hum continuously in the back. It stands completely distinct from corporate suburban offshoots, holding down its strip between Leslieville and the Beaches with zero pretense. **Chick-N-Joy Menu & What to Order** The house specialty is fresh, never-frozen chicken pressure-fried until the skin turns into a thin, seasoned, golden-crisp crackle while keeping the meat juicy. First-timers should skip trendy sandwiches and anchor their order around the Three-Piece Dinner, which comes packed with fresh hand-cut fries, a dinner roll, coleslaw, and the legendary yellow gravy. The Two-Piece Lunch Special paired with a classic canned soda remains one of the city's finest cheap-eat staples, but ordering extra yellow gravy for your fries is mandatory. **Know Before You Go** Service is strictly walk-in with no reservations, and placing takeout orders directly by phone at (416) 461-5848 is recommended before peak afternoon lunch rushes. The shop operates on interim daytime hours running Thursday through Saturday from 11:30 a.m. to 6:00 p.m., and batches can sell out before the doors lock. Reach the counter via the 501 Queen streetcar or hunt for metered street parking along Queen East.

Read Full Review
Website
No.7
Hen n' Bun official injected fried chicken photo from hennbun.ca
Restaurant• Golden Mile / Clairlea-Birchmount

Hen n' Bun

“Best Scarborough bird: Lebovic plaza, injected pieces first, sandwich if you want it handheld.”

— Very Toronto Editors

**What is Hen n' Bun?** Stationed at 41 Lebovic Avenue in Scarborough's busy Golden Mile strip, Hen n' Bun is a counter-service destination that brought Pakistani-style injected broast chicken to Toronto's east end. The bright, casual room trades flashy decor for communal booths and family-sized tables built for messy fried chicken spreads. **Hen n' Bun Menu & What to Order** The halal kitchen distinguishes itself by needle-injecting spicy marinade straight into the meat before pressure-frying, creating deeply seasoned, juicy chicken beneath a shatteringly crisp crust. First-timers should start with a 2-piece or 3-piece injected chicken meal paired with fries, dinner rolls, and a side of house garlic toum sauce. If you prefer a handheld, the Flaming Hot Sandwich and Crispy Twister Wrap deliver the same punchy heat in a portable format. **Know Before You Go** Ordering is counter service, though reservations for larger groups can be booked in advance directly on the restaurant's website. Expect lively crowds and a brief ticket wait during weekend dinner rushes, supported by plentiful free parking throughout the commercial plaza. The shop operates late, staying open until 11:30 p.m. on weekdays and 1:00 a.m. on Fridays and Saturdays.

Read Full Review
WebsiteInstagram
No.8
Jollibee official Chickenjoy meal photography from jollibeefoods.com
Restaurant• Downtown Yonge

Jollibee

“Best Filipino fried chicken: 334 Yonge Chickenjoy with gravy — go off-peak, the Dundas Square line is real.”

— Very Toronto Editors

**What is Jollibee?** Anchoring 334 Yonge Street just north of Dundas Square, this bustling Downtown Yonge flagship serves as Toronto’s ground zero for Filipino fast-food cravings. Founded by Tony Tan Caktiong in 1978, the global phenomenon operates in a bright, modern multi-level space characterized by high ceilings, kinetic order counters, and casual communal and booth dining areas. It is a quintessential grab-and-go and quick-bite hub that draws a dedicated cross-section of students, downtown commuters, and fried-chicken enthusiasts. **Jollibee Menu & What to Order** The undisputed star is Chickenjoy—crisp-skinned, deeply marinated bone-in fried chicken served with a tub of savoury brown gravy for dipping. Round out the classic Filipino fast-food tray with sweet-style Jolly Spaghetti (loaded with sliced hot dogs and grated cheese) or Palabok Fiesta noodles tossed in garlicky shrimp sauce. Wash it down with a tropical Pineapple Quencher and always finish with the molten, flaky Peach Mango Pie made with real Philippine mangoes. **Know Before You Go** Service is walk-in counter ordering and kiosk-based with no reservations taken. Peak lunch rushes, TMU class breaks, and post-theatre crowds often spill out onto Yonge Street, though the digital pickup line moves swiftly. The location is directly accessible from Dundas subway station; street parking is non-existent, so transit is your best bet.

Read Full Review
WebsiteInstagram
No.9
Karaage Mukai official photography from the RYUS Karaage Mukai page
Restaurant• The Danforth

Karaage Mukai

“Best karaage: Chester-side Danforth, Original thigh first — skip the weekday 3–4:30 close.”

— Very Toronto Editors

**What is Karaage Mukai?** Operated under the RYUS Food Group banner, Karaage Mukai runs out of 547 Danforth Avenue, just three minutes on foot from Chester subway station in Greektown. The compact room—sharing space with sibling brand Ramen Buta-Nibo—keeps seating casual with utilitarian wooden tables, counter stools, and soft overhead lighting. The entire operation is engineered around one focused craft: crisp, double-marinated Japanese thigh karaage fried to order. **Karaage Mukai Menu & What to Order** Start with the Original Karaage, which yields ultra-juicy, soy-and-ginger-marinated dark meat encased in a paper-thin, crackling potato starch shell. For a hearty meal, get the Karaage Curry Rice, which blankets a plate of steamed rice and freshly fried chicken in RYUS's rich, deeply spiced Japanese curry. Sides like ebi fry and dips such as house spicy mayo round out the tray, though plant-based diners should note the menu is unapologetically poultry-focused. **Know Before You Go** Seating is strictly walk-in with no reservations, leading to quick-moving lines on Friday and Saturday evenings. Keep the weekday schedule in mind: the kitchen takes a hard pause between 3:00 p.m. and 4:30 p.m. from Tuesday through Thursday before dinner service resumes. Take the Line 2 subway to Chester station for a seamless trip, as street parking along Danforth Avenue fills fast.

Read Full Review
WebsiteInstagram
No.10
Gushi official container photography from eatgushi.webflow.io
Restaurant• Kensington / Dundas West

Gushi

“Best street karaage: Dundas container, original chicken on purple rice — after 2 p.m. if you skip the hospital lunch line.”

— Very Toronto Editors

**What is Gushi?** Operating out of Market 707 at 707 Dundas Street West, Gushi has been frying street-style karaage from a retrofitted shipping container since 2012. Anchoring the outdoor market across from Toronto Western Hospital, the stall dishes out hot, made-to-order Japanese street food directly through a walk-up window. There is no indoor dining room; patrons grab their takeaway boxes and claim open-air picnic bench seating along the sidewalk patio when the weather cooperates. **Gushi Menu & What to Order** Every order hinges on boneless chicken thighs marinated overnight in soy, sake, and sesame oil, dredged in potato starch, and flash-fried to an airy crunch. The Original Chicken Karaage Bento (OG) served over purple rice with spicy mayo, edamame, and pickled red ginger is the quintessential order. For more layered flavor, get the Nanban Chicken Karaage Rice Bowl doused in citrus vinegar and garlic mayo, or branch out with the Everything Bento featuring crispy potato croquettes and takoyaki. **Know Before You Go** This is strictly walk-up counter service and takeout, so reservations are not a thing. The line swells significantly around weekday lunch when hospital staff and neighbourhood workers descend, so aim for an off-peak visit after 2:00 p.m. to skip the wait. The stall is easily reached via the 505 Dundas streetcar right at the Bathurst intersection.

Read Full Review
WebsiteInstagram
No.11
Sarang Kitchen official photography from sarangkitchen.ca
Restaurant• The Danforth

Sarang Kitchen

“Best sit-down Korean: Danforth social-enterprise room, soy garlic platter, book if you want the quiet table.”

— Very Toronto Editors

**What is Sarang Kitchen?** Anchoring Danforth Avenue just east of Pape, Sarang Kitchen is a sit-down Korean fried chicken dining room operating with an intentional social mission. Founded by former special education teacher Jennifer Low, the room is designed to be sensory-friendly, featuring calm lighting, accessible seating, and an inclusive kitchen staffed by neurodivergent team members. The welcoming indoor space is complemented by a streetside patio where four-legged guests are treated like regulars. **Sarang Kitchen Menu & What to Order** The kitchen specializes in 100% hand-slaughtered halal fried chicken fried to a shattering crunch and tossed in New Zealand-nodding glazes like Choice Bro (soy-garlic) and Sweet As (sweet chili). Balance the chicken platters with an order of cheesy kimchi fried rice, beef bulgogi chorrillana, or molten Cheese Dipdip sauce. The beverage list focuses on creative zero-proof mocktails, and pooches get their own dedicated Paw Menu featuring chicken platters and a non-alcoholic Pawgarita. **Know Before You Go** Sarang Kitchen operates under a transparent no-tipping policy, with equitable hospitality wages already calculated into the cheque. While walk-ins are accepted, peak dinner services on Friday and Saturday pack out quickly, so booking ahead via their website reservation link is smart if you want a guaranteed table. The restaurant is an easy three-minute walk from Pape subway station, with Green P meter parking along Danforth Avenue.

Read Full Review
WebsiteInstagram
No.12
Ondak Junction, existing Very Toronto place photography
Restaurant• The Junction

Ondak

“Best new Junction Korean: 2800 Dundas, soy garlic boneless, then the Red & White — call Monday before you go.”

— Very Toronto Editors

**What is Ondak?** Stationed at 2800 Dundas Street West, Ondak brings dedicated Seoul-style fried chicken to The Junction's competitive dining strip. The compact storefront keeps things modern and stripped-down, trading elaborate decor for clean dining tables, warm lighting, and an unpretentious counter-service rhythm. It operates as an independent neighbourhood dak house where serious double-frying technique and crust integrity take precedence. **Ondak Menu & What to Order** The kitchen specializes in shatteringly crisp bone-in cuts and boneless thigh pieces, anchored by the Signature Golden Fried Chicken with house dipping sauce on the side. The standout order is the Gochujang Red & White Chicken, which layers fermented chili glaze against a cooling creamy drizzle, while the sweet Soy Garlic and mountain-topped Creamy Onion variations offer balanced alternatives. Factor in a side of golden cheese balls, garlic butter fries, and cold pickled radish to balance the deep-fried feast. **Know Before You Go** Tables run strictly on a walk-in basis with no reservations, making early evening or weekend lunch your best bet for grabbing a quick seat. Paid street parking lines Dundas Street West, while the 30 High Park and 40 Junction buses drop steps from the door. Keep their weekly schedule in mind: the kitchen is closed on Mondays, weekday dinner starts at 4:00 p.m., and weekend lunch kicks off at noon.

Read Full Review
WebsiteInstagram
No.13
Korean-style fried chicken, Unsplash last-resort stand-in for JJ Fried Chicken
Restaurant• Keelesdale-Eglinton West

JJ Fried Chicken

“Best west-end Korean: Eglinton West dining room, half-and-half soy garlic, cheese snow fries — evening, not lunch.”

— Very Toronto Editors

**What is JJ Fried Chicken?** Anchoring a stretch of Eglinton Avenue West just east of Keele Street, JJ Fried Chicken transformed a storefront into a vibrant, no-frills Korean poultry destination. The quirky interior leans into an eccentric, space-inspired aesthetic complete with K-pop music videos beaming from a wall projector and straightforward table seating. It is a neighborhood sit-down room where birds are fried to order and eaten while the batter is still blisteringly crisp. **JJ Fried Chicken Menu & What to Order** The kitchen specializes in Korean double-fried poultry available bone-in or as juicy boneless thigh cuts, accompanied by chilled cubes of pickled radish. The move for first-timers is a half-and-half platter teaming the savory Soy Garlic with either the sticky Sweet & Spicy (yangnyeom) or the fiery Hot Soy Garlic. Round out the spread with an order of sweet corn baked under molten cheese, crisp cheese snow fries, or the scallion-topped chicken with green onion (padak). Cold beer, soju, and soda provide the classic, refreshing contrast to the rich batter. **Know Before You Go** Seating operates entirely on a walk-in basis, with dine-in tables filling quickly and takeout traffic peaking after 7:00 p.m.. This kitchen is an evening operation rather than a midday lunch stop, opening in the late afternoon and running late into the night. The restaurant sits along Eglinton West transit routes near the Keelesdale hub, with metered street parking available along the avenue.

Read Full Review
No.14
Fried chicken wings, Unsplash last-resort stand-in for The Fry
Restaurant• Yonge and Wellesley

The Fry

“Best late-night Korean: 528 Yonge, boneless half-and-half, official 5 p.m.–2 a.m. Wellesley clock.”

— Very Toronto Editors

**What is The Fry?** Anchoring a bustling downtown strip at 528 Yonge Street just north of Wellesley Station, The Fry is Toronto’s definitive late-night chimaek (chicken and beer) pub. Established as one of the city's pioneering Korean fried chicken brands in 2011, the room strips away pretension in favour of high-energy wooden booths, casual group tables, and glowing neon accents. It operates as an electric post-shift refuge and student institution that only reaches full tilt when the surrounding bars wind down. **The Fry Menu & What to Order** The kitchen specializes in double-fried poultry featuring a thin, shatteringly crisp exterior that stays crunchy beneath heavy glazes. The ultimate move is the boneless Special Half & Half platter, matching the savoury-sweet Soy Garlic with original crispy or spicy yangnyeom chicken under a tangle of fresh green onions. Round out the table with bubbling skillet corn with mozzarella cheese, garlic-butter fries, and spicy tteokbokki, paired with ice-cold draft beer pitchers or bottles of green grape soju. **Know Before You Go** Tables are seated on a walk-in basis, and peak weekend rushes between 10:00 p.m. and 1:00 a.m. frequently generate a lively line at the door. The shop sits less than a two-minute walk from Wellesley subway station, making public transit vastly easier than finding local street parking. Doors open at 5:00 p.m. daily and fry straight through until 2:00 a.m. every night of the week.

Read Full Review
WebsiteInstagram
No.15
Fried chicken sandwich, Unsplash last-resort stand-in for Daddy's Chicken
Restaurant• Leslieville

Daddy's Chicken

“Best bar-kitchen sandwich: back at 1014 Queen East inside Wei Bar — not the evicted 1276 shop, not a lunch counter.”

— Very Toronto Editors

**What is Daddy's Chicken?** After being forced out of its original strip location down the street, this cult-favourite Leslieville fried chicken operation set up shop in the kitchen inside Wei Bar at 1014 Queen Street East. The setup trades the old daytime takeout counter for a moody, low-lit east-end watering hole, where patrons grab high-top seating, banquettes, and bar stools under red neon glow. Every batch of chicken is battered and fried fresh to order by owner "Big Daddy" and the kitchen crew to feed evening bar-goers and late-night regulars. **Daddy's Chicken Menu & What to Order** Start with the flagship Hot Hot Sandwich, which balances a gargantuan, crunchy chicken thigh against spicy slaw, lime-jalapeno aioli, and battered deep-fried pickles on a soft bun built to hold up to the grease. The unhinged Big Daddy stacks a double thigh with molten cheese sauce, bacon, and pickled onions, while the Sugar Daddy swaps the bun for glazed donuts drenched in maple syrup. Grab an order of seasoned crispy wings or garlic parmesan corn for the table, wash it down with a Wei Bar whiskey sour or Mexican Airplane cocktail, and take note of celiac-safe dedicated gluten-free and plant-based tender options on offer. **Know Before You Go** Seating is entirely walk-in inside Wei Bar, and because every chicken order is fried from scratch, expect a solid 15-to-20-minute ticket wait when the room gets packed later in the evening. Lunch service is gone—the fryers only fire for dinner and late-night cravings from 5 p.m. to midnight, Thursday through Monday. Catch the 501 Queen streetcar to Boston Avenue or Carlaw Avenue, or order pickup directly online to avoid peak delivery surcharges.

Read Full Review
WebsiteInstagram