Poulet Rouge, the Quebec-based quick-service restaurant chain specializing in customizable grilled chicken bowls, is making a strategic move into Toronto’s rapidly evolving Queen West district. The 2,788 square-foot location at 360 Queen St. West, set to open April 10, marks the chain’s first street-front presence in Toronto after establishing locations at CF Toronto Eaton Centre and Simcoe Place (200 Front St. West) since entering the market in 2023.
The space, which previously housed Canadian outerwear brand Nobis from 2015 until its closure in 2024, will feature both traditional dining space and digital order kiosks—a format that suggests Poulet Rouge is positioning itself to capitalize on both sit-down traffic and the growing takeout demand in the area.
“I’m thrilled to see our brand’s expansion into the vibrant Queen West neighbourhood,” says Moussa Madi, CEO & Co-Founder of Poulet Rouge Group. “This new location represents an important milestone in our journey, strengthening our presence in the Toronto market with a beautiful, modern space that allows us to share our passion for fresh, healthy meals with this community.”
Queen West’s Retail Shuffle Accelerates
Poulet Rouge’s arrival coincides with a significant retail reshuffling along Queen West, driven largely by the Ontario Line subway construction that has transformed the Queen and Spadina intersection into an active work zone. The major transit project has created a dual market dynamic—challenging for some retailers while creating opportunities for food service concepts that can cater to construction crews and commuters navigating the disruption.
Recent months have seen several high-profile departures and arrivals in the immediate vicinity. UK-based I Am Doner, which opened its first Canadian location nearby, has already shut down with leasing signage now visible in its windows. Popeyes also has recently added leasing signage to its 400 Queen St. West location, leaving another prominent QSR space available.
In the apparel sector, OAK Shop, adidas and Reigning Champ have closed recently on Queen West, while intimates brand Knix is currently renovating its storefront. Men’s clothing retailer Backdoor has taken over the former DUER space, and just last month, signage for Burrito Boyz at 489 Queen Street West in a 1,362-square-foot historic brick building that previously housed Alder Apparel’s pop-up and Bang-On T-Shirts.
The 360 Queen St. West address that Poulet Rouge will occupy has a notable retail lineage. The space served as Nobis’s first North American flagship when the premium outerwear brand established it in October 2015 as part of a global expansion that included locations in Seoul and Paris and subsequently a flagship in Yorkville. Prior to 2014, French Connection was the long-standing tenant.
Construction Creates New Market Dynamics
The Ontario Line construction has already forced significant tenant relocations, with TD Bank moving to the former Flightcentre headquarters at King and Spadina, while CIBC relocated to 364 Queen West, taking over what was previously an ASICS store.
Industry analyses suggest the construction phase—expected to last 7-10 years based on similar projects like the Eglinton Crosstown—is creating distinct opportunity windows for different types of retailers. Quick-service restaurants that offer healthy options are particularly well-positioned during infrastructure projects, serving both construction workers and professionals navigating the changing urban landscape.
For Toronto’s Queen West district, Poulet Rouge represents the latest example of how major transit infrastructure investments are reshaping retail corridors years before the first train arrives—creating new opportunities for food service concepts that can adapt to the neighborhood’s transitional needs while positioning themselves for the long-term benefits of improved transit access.
Mediterranean-North American Fusion Menu
Poulet Rouge differentiates itself in the crowded quick-service market through its customizable bowl concept, which emerged after five years of development before being finalized in 2017. The menu reflects the cultural backgrounds of its three founders, blending Mediterranean influences with North American tastes.
Customers can customize their meals by selecting from three base options (Rouge Bowl, Rouge Poutine, or Rouge Mini), choosing between marinated grilled chicken or veggie fillets, and selecting from bases that include brown rice, bulgar wheat, quinoa, or lettuce. Each bowl can be enhanced with one of four signature sauces: BBQ (Sweet), Volcano (Spicy), Hercules (Lemon), or Shisha (Garlic).
Unlike many competitors in the quick-service sector that prioritize cost reduction, Poulet Rouge has built its brand on offering premium ingredients at accessible price points. The company has positioned its offerings to accommodate various dietary preferences, including vegetarian, vegan, lactose-free, gluten-free, halal, and keto options.
Canadian Expansion Strategy
The Queen West opening brings Poulet Rouge to 63 locations across Canada, marking a significant milestone in the brand’s growth trajectory. Founded in 2012 by Moussa Madi and Bilal Jaffal at Galeries Joliette shopping mall in Quebec, the company experienced accelerated expansion when Khalil Mansouri joined as head of operations in 2017—the same year the brand finalized its customizable grilled chicken bowl concept.
The company currently employs 40 people at its Laval headquarters and over 1,000 across its franchise network.
Dustin Fuhs is the Editor-in-Chief of 6ix Retail. He is the former Editor-in-Chief of Retail Insider, Canada’s most-read retail trade publication. He has over 20 years of experience in the retail, marketing, entertainment and hospitality industries, including with The Walt Disney Company, The Hockey Hall of Fame, Starbucks and Blockbuster.
Dustin was named as a RETHINK Retail Top Retail Expert in 2024 and 2025.