How old is swiss chalet

It goes on to cite rent arrears, as well as advertising, royalties and other fees payable to the licence agreement as reasons for closure. Swiss Chalet was able to confirm to Victoria Buzz that the restaurant has indeed closed permanently, though no other details were given. The restaurant located on Douglas Street originally opened its doors in , and is famous for their chicken, ribs, and rotisserie-style meals. Swiss Chalet is a Canadian chain that was founded in in Toronto, Ontario.

Currently, there are over of their restaurants in Canada. To see correct prices and occupancy info, add the number and ages of children in your group to your search. Additional fees are not calculated automatically in the total cost and will have to be paid for separately during your stay.

No age restriction. Cards accepted at this property. Pets are allowed on request. No extra charges. Yes, there's a hot tub. You can find out more about this and the other facilities at Year-Old Vintage Swiss Chalet on this page. To see prices, enter your dates. Error: Please enter a valid email address. Error: Oops! An error has occurred.

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Thank you for your time Your feedback will help us improve this feature for all of our customers Close. Apparently he was inspired by the Swiss method of cooking chickens, which consisted of skewering the birds on a spit and roasting them over an open flame.

Because the birds rotated on the spit, they cooked in their own juices. As it was an instant success, two more restaurants were opened. One of them was at Yonge Street, which still exists, and another one was on Yonge Street south of St. The decor in the dining room of the restaurant on Bloor Street contained carved dark-wood panelling, dark ceiling beams, and small fake windows with frilly cotton curtains.

As a teenager in the s, I dined in all three of these sites, mainly when attending movie theatres located within walking distance of them. The chickens were barbequed in an oven containing glowing charcoal, which imparted their unique taste. The prices were reasonable, and being teenager with a bottomless gut, I always ordered the half-chicken dinner. The restaurant on Bloor Street also had a banquet room in the basement level, for private functions.

I was in this space on one occasion, with a group that performed in Varsity Arena, later in the evening. There were about 35 of us, and we enjoyed the meal immensely. Before cooking, the chicken were rubbed with salt, and then, roasted for an hour and fifteen minutes.

At the Bloor Street site, in the s, the chicken was served with fries or a baked potato, the fries cut daily rather than previously frozen. The meal also included dipping sauce and half of a toasted hamburger bun. A small bowl of water, with pieces of lemon in it, allowed a patron to rinse the fingers after eating.

There were no ribs or other items on the menu; these were added during the years ahead. I enjoyed the chicken immensely. However, I recently read some online reviews, and although there were many who enjoyed the meals, there were some that did not.

However, I did not read any comments that indicated that the reviewers were aware that the chicken was roasted over real charcoal. Some compared it with St. Hubert chicken, which was roasted, not barbequed, and the sauce was more like home-style chicken gravy. I enjoyed it as well, but I preferred the chicken at Swiss Chalet. His first location opened in , on the southeast corner of Yonge and Observatory Lane in Richmond Hill.

Similar to his Swiss Chalet, the burgers were flame grilled, and said to be the first in Toronto to employ this method.