The first time I encountered Union Chicken was when I stumbled upon a massive line snaking outside the restaurants entrance. It was a Thursday night at 6pm and Union Station was buzzing: commuters hustled past the restaurant to hop on their soon to be departed train, Lorde lovers skipped to the ACC for the Kiwi pop princess concert, Blue Jays fans were rowdy as they left the home opener, and theatre nerds readied for the opening night of An American in Paris.
I spent the evening dining at Amano Pasta, gobsmacked by the quality of restaurants that now call Toronto’s Union Station home sweet home. The same culinary team, led by Chef Michael Angeloni, run Union Chicken, a soul food joint specializing in serving organically raised free range chickens which chirp on local farms across Southern Ontario.
Step inside Union Chicken and you’ll find a takeout counter to your left, a string of comfy bar stools for those looking to perch over the open kitchen, and a contemporary dining room featuring industrial lighting, bold green tiling, and a whimsical wood checkerboard ceiling.
At the bar you’ll find a handful of creative cocktails, local craft beer, and fine wine. Run your finger down the menu and you’ll find a slew of soul food classics sitting alongside Asian inspired finger-licking-good creations.
Highlights include White Cheddar Biscuits slathered in chili lime butter, creamy Southern Coleslaw tossed in sesame and sweet mayo, an epic poutine, the restaurants signature OG Style Sandwich, a delicious take on the Vietnamese banh mi, Spit Fired Quarter Chicken paired with grilled lemon and piri piri, and an addictive sweet-meets-spicy Korean Fried Chicken.
Lavender Mule | beefeater gin, lavender, lemon, ginger beer
Ginger Julep | jack daniels, ginger, mint, pineapple, lime
Rosemary Old Fashioned | buffalo trace, orange, cinnamon, sugar, bitters
White Cheddar Biscuits | chili lime butter, scallions
Mikey’s Southern Coleslaw | carrot, red onion, sesame seeds, sweet mayo
OG Style Sandwich | buttermilk breaded boneless thighs, milk bun, maple honey syrup, slaw, peppers, uc ranch, pickle
UC Viet “Banh” | milk bun, pulled chicken, cucumber, carrot, cilantro, spicy mayo
Spit Fired Quarter Chicken | grilled lemon, piri piri, uc dippin’ sauce
Ray’s Seoul Brother | steamed and fried chicken, korean sauce, cilantro, green onion, sesame seeds
Sweet Potato Pie | graham crust, toasted marshmallow
Sticky Toffee Pudding | ontario apples, cinnamon brown sugar ice cream