FOOD & DRINK

Poul­try spots are go­ing over to the dark side.

Air Canada enRoute - - CONTRIBUTORS / COLLABORATEURS | INBOX / COURRIER - VIR­GINIE GOSSELIN

I live in Mon­treal. My as­sign­ment, in five words Funny, con­cep­tual and greasy chicken. Best drink in the best bar A Ti-ponch at Ti-Agrikol in Mon­treal. If I had a year off, I would visit more of my coun­try, in­clud­ing Gros Morne Na­tional Park in New­found­land, Tofino in B.C. and Lake Louise in Al­berta. When not tak­ing pho­tos for Air Canada enRoute, I shoot for com­pa­nies like Le Creuset Canada and Na­trel, as well as publi­ca­tions like Trois fois par jour and Dinette.

Crispy fried-chicken sand­wich mak­ers have dropped the white meat ob­ses­sion in favour of a whole-bird ap­proach. Austin’s Tum­ble 22 will set your heart (and mouth) ablaze with Nashville-in­spired hot chicken thighs topped with tangy kale slaw and pick­les. Toronto’s Union Chicken serves free-range but­ter­milkdipped breaded thighs in a sand­wich driz­zled with home­made ranch sauce. And, in Salt Lake City, Pretty Bird is the word thanks to their bone­less dark meat bun­dled in a but­tered bun and served along­side crin­kle-cut fries, dusted with nos­tal­gia. PRETTY BIRD SALT LAKE CITY, PRETTYBIRDCHICKEN.COM TUM­BLE 22 AUSTIN, TUMBLE22.COM

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