A taque­ria tucked in a butcher shop

Richmond Hill Post - - Food -

#2 P.G. Clucks If you’re only go­ing to do one thing, do it well. Pawel Gre­z­likowski took that to heart and has done his thing, fried chicken sand­wiches, ex­ceed­ingly well. Start­ing with whole legs, Gre­z­likowski re­moves the bones be­fore brin­ing the meat, and then soak­ing it in but­ter­milk. De­spite de­mand at the high-vol­ume, small space (his shop is 200 square feet), he won’t pre­cook the chicken in batches for quick ser­vice. In­stead, each piece is fried to or­der for ap­prox­i­mately six and a half min­utes. The shop makes their own fer­mented hot sauce and but­ter­milk sauce. The only parts of the sand­wich that are out­sourced are the pick­les (Vla­sic bread & but­ter) and buns (Thuet Bak­ery), which are baked to fit in one hand while the am­ple chicken spills out over the side. In a town sat­u­rated with trendy fried chicken sand­wiches, Clucks stands out as a prod­uct with su­pe­rior con­sis­tency, in­tegrity, qual­ity and taste. There’s no seat­ing, but the sand­wiches are avail­able for de­liv­ery to your ta­ble next door at craft beer mecca Bir­re­ria Volo. 610 Col­lege St.

#11 Ita­cate

The sign out front says Ma­cel­le­ria, which means “butcher.” So tech­ni­cally this is a taque­ria within a butcher shop. But it’s re­ally the other way around, as the kitchen in the front takes up more space than the dis­play fridge at the back filled with chicken liv­ers and goat legs. Be­tween tacos made with fresh tor­tillas and soft tamales as big as a shoe, it’s hard not to go over­board here. But don’t miss the in­dul­gent fried que­sadil­las, stuffed with meat, cheese and chichar­ron, or the pam­bazos sand­wiches, packed with chorizo and crema. Spe­cials like chi­laquiles and po­zoles are a treat for week­end vis­i­tors. 998 St. Clair Ave. W.

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