Last week, we were invited to a media tasting at St. Andrew Poultry. Founded in 1962 by Jewish European immigrant Isaac Jesin, the establishment was originally a poultry processing and supplier serving many restaurants in Toronto. Recently, son Jerry Jesin who is a dentist by profession but always had a huge passion for food, decided to take over and revitalize the family’s business. This summer, he renovated the entire retail shop and gave it a whole new look.
Graduate of George Brown College and having worked for the restaurant industry for over twelve years, Executive Chef Bernadette Calpito (formerly of Mercatto and Kultura) now heads up the kitchen team. The staff have been working hard for several months to come up with a range of new delicious food items and to entice prospective hungry patrons.
In keeping with it’s roots, the shop still offers hot rotisserie chickens and a range of fresh poultry cuts including it’s famous “torched chicken”. Now it’s aiming to be a much more with an expanded line of hot and ready to eat items like malta ribs, wings, chicken and lamb shawarma, and even brisket sandwiches. Most orders include a side of fries and your choice of toppings. There’s also a deli counter with a selection of fresh salads, pastas, seasoned vegetables and a frozen meal section that’s well stocked.
For those who are frequent customers, there is the Supper Club membership which you can get 20% off a selection of prepared food between 5 pm and 6:30 pm daily. The shop delivers lunches to downtown offices and cater special events. Custom menu’s are also available.
This is certainly a new and exciting era for St. Andrew Poultry, and we look forward to their continued success as a long standing independent business in the Kensington Market neighbourhood.