A taqueria tucked in a butcher shop
#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.
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.