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Café Boulud

Quick Pick: 3 Toronto Restaurants for Rotisserie Chicken

SAVOUR GOURMET RENDITIONS OF RECENTLY IN VOGUE ROTISSERIE CHICKEN AT THIS TRIO OF TORONTO RESTAURANTS

Rotisserie-Chicken-Toronto-Cafe-Boulud

Rotisserie chicken at Café Boulud

For a long time in Toronto, preferred preparations of poultry have tended toward the liberally spiced and lovingly fried. Lately, however, the classic rotisserie chicken has begun to make a comeback.

1 Chef David Adjey was arguably first among his peers to crow anew about birds—his The Chickery opened in 2012 and will soon spawn a number of franchises. 130 Spadina Ave., 647-347-2222; thechickery.com

2 Smaller in scale but similarly fast-casual is Flock, which offers chicken in whole, half or leg-or-breast portions, or pulled on a loaded sandwich. (To accompany your chicken, Chef Cory Vitiello’s spot also serves a quartet of fresh, inventive salads.) 330 Adelaide St. W., 647-483-5625; eatflock.ca

3 Le poulet is also elevated at Café Boulud, where imported rotisseries cook free-range Chantecler hens. Four Seasons Hotel, 60 Yorkville Ave., 416-964-0411; cafeboulud.com

—Craig Moy

Café Boulud is Back

CAFÉ BOULUD HAS REOPENED AT THE FOUR SEASONS HOTEL, JUST IN TIME FOR THIS YEAR’S TORONTO INTERNATIONAL FILM FESTIVAL

Café Boulud Toronto Daniel Boulud Four Seasons Hotel Yorkville

Café Boulud chefs Sylvain Assié and Daniel Boulud (photo: Ryan Emberley)

Even the biggest stars occasionally have to reinvent themselves. Take Café Boulud. The posh Yorkville restaurant overseen by Michelin-starred chef Daniel Boulud recently underwent a complete makeover. It now sports a luxurious yet comfortable interior by Martin Brudnizki—acclaimed as one of the world’s top restaurant designers, he’s also responsible for the look of the Financial District’s Drake One Fifty—featuring luxurious yet understated details like Hermès wallpaper and Ralph Lauren sconces. The menu has been overhauled, too, moving away from what had been an attempt to mash-up French, Mediterranean and regional Canadian elements, and instead refocusing on chef Boulud’s Lyonnais roots. Expect soulful takes on bistro classics, executed with aplomb by chef de cuisine (and longtime Boulud protege) Sylvain Assié. And don’t miss the main attraction: delectable meat, fish and poultry cooked on the imported Rotisol rotisserie.  —Craig Moy

• Café Boulud, 60 Yorkville Ave., 416-963-6000; cafeboulud.com
Map and reviews

Café Boulud Brings Michelin-Starred Flair to Yorkville

Though its opening was decidedly lower key than that of David Chang’s dining spaces, Café Boulud is no less deserving of fanfare. This namesake restaurant of Michelin-starred chef Daniel Boulud—he has more than a dozen outposts worldwide—offers an upscale-casual culinary experience organized around a quartet of inspirations: classical French fare, vegetable-focused dishes, seasonal delicacies and international flavours. This latter carte tempts palates with intriguing combinations of Canadian and Mediterranean ingredients; more traditional offerings are equally desirable, with the elegantly plated likes of black cod persillade ($29), steak au poivre with bone marrow confit ($39) and roasted veal loin with veal cheeks and sweetbreads ($32).  Craig Moy

>> Café Boulud, Four Seasons Hotel, 60 Yorkville Ave., 416-964-0411; fourseasons.com,
map and reviews