MAPLE SYRUP SEA­SON

Mark McEwan sam­ples T.O.’s best chicken & waf­fles

Richmond Hill Post - - Contents -

It’s sugar shack sea­son, and what bet­ter to pour all that maple syrup atop than a stack of fried chicken and waf­fles. Chef Mark McEwan sam­pled some of the city’s best duos and gave us the goods on which are worth de­vour­ing. Read on.

WIN­NER BEST OF BOTH WORLDS WHITE BRICK KITCHEN

“This is re­ally good chicken. It has a nice crust and great bite to it. The waf­fle is re­ally ten­der and very good. Best waf­fle, best chicken and very good house sauce. With the ad­di­tion of maple syrup, it would be per­fect,” says McEwan. 641 Bloor St. W., $14

A BEST IN SHOW SAUCE STOCKYARDS

“The flavour of the chicken is ex­cel­lent, and it is re­ally well cooked. This sauce is one of the more in­ter­est­ing ones. It has a nice acid­ity to it. Their sauce is the best in show,” says McEwan. 699 St. Clair. Ave. W., $13 BestSAUCE!

A SIZZLING SCOTCH BONNET ROSEDALE DINER

“Ev­ery­thing is a bit over­whelm­ing. The Scotch bonnet sauce is, the maple syrup is. I don’t get the whipped cream. This is an­other bone­less chicken, and it just needs more of a crust on it,” says McEwan. 1164 Yonge St., $16 FOR THE SWEET TOOTH

SCHOOL

“The house honey sauce and the brown sugar but­ter are both sweet and a bit too sweet for me. They went bone­less for the chicken, and they just need to boost up the flavour and give it a good crunch,” he says. 70 Fraser Ave., $21

RUN­NER- UP SWEET, SOUR AND SPICY CLUCK CLUCKS

“The chicken is re­ally good. It has re­ally good crust on it, and it is re­ally well cooked. Over­all it’s tasty, with nice spice, and it has some sweet, sour and spicy flavours go­ing on,” says McEwan. 222 The Es­planade, $13.09 A SOUR AD­DI­TION

EVVIVA

“The ad­di­tion of sour cream on this one doesn’t re­ally work for me,” says McEwan. “These are bone­less and breaded chicken ten­ders on top of a waf­fle, served with maple syrup.”

3175 Ruther­ford Rd., $14.95 r

TOPPED WITH BA­CON LOVE CHIX

“I like that they left the bone in the chicken, and the crust on the chicken is crunchy. The laven­der waf­fles are good with the ba­con and the salted caramel. It just needs a lit­tle bit of spice,” he says. 1588 Dupont St., $16

3RD PLACE A WIN­NING WAF­FLE DIRTY BIRD

“This chicken is bone­less and has a bit less crisp to it. It has a bet­ter waf­fle than the oth­ers. It is more ten­der. I like the com­bi­na­tion of the but­tered maple sauce and their house sauce. It is very, very good.” 527 Bloor St. W., $16.95

TOP CHEF TIP McEwan, who is also a Top Chef Canada judge, says a French bat­ter is best for waf­fles, and the chicken should have a nice crunch.

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