PG Clucks closes College Street after decade serving Nashville hot chicken; pivoting to pita

PG Clucks, the 200-square-foot College Street kitchen that pioneered Nashville hot chicken in Toronto a decade ago, is closing to reinvent itself as a fast-casual pita spot focused on sourdough flatbreads and Middle Eastern-inspired fillings.

Owners Pawel and Stephanie Grezlikowski say the decision reflects a long struggle with independent restaurant economics. When they opened, a fried-chicken sandwich cost $7 with a side and drink for roughly $10 total. "Now, that same deal is $18—and we're still not really making that much money," Pawel said.

The couple didn't initially plan a fried-chicken-only concept. They imagined a sandwich shop where diners could choose fried, grilled, or brick chicken. But a micro kitchen forced them to focus. Just as Nashville hot was trending in LA and New York, they doubled down on fried chicken—and became known for introducing the style to Toronto.

From day one, they committed to chef-driven quality at fast-food prices: brining and double-dredging fresh chicken daily, fermenting peppers for house-made sauces, making sides from scratch. They even deboned chicken legs by hand. But ingredient and operating costs climbed. Competing against fast-food chains with corporate-subsidized meal deals proved unsustainable.

"When we first opened, we were the first fried chicken place in Toronto," Pawel said. "Now it seems like there's a new one opening every week. On top of that, it's hard to compete with fast food chains that have meal deals subsidized by their corporation."

The couple worried the numbers forced them to compromise their values. "If I have to sell a fried chicken sandwich for $16 or $17, that's just not the kind of place I want to run," Pawel said.

After the original College Street location, they opened a Queen West spot—bigger kitchen, room to expand. Stephanie, a professionally trained pastry chef, got a creative outlet there; her weekly doughnuts had a devoted following. They also ran a location in the Annex Food Hall before the pandemic.

The couple wasn't prepared for the emotional response to the closure. Customers shared stories of first dates, weddings, and milestone celebrations tied to the sandwich counter. "We were kind of ready to move on," Pawel said. "We didn't expect the outpouring of support that we've received over the last few days. It's been crazy. You don't realize what kind of impact you might have when you're in the midst of running a business."

They've decided to stay in the kitchen rather than step away—trading fried chicken for a concept that lets them compete on different terms.