Big Chicken To Open First Toronto Restaurant In Etobicoke

Shaquille O'Neal's fast-casual chicken chain is targeting a November 16 debut.

Maressa Ribeiro News Writer
Founded in 2018, Big Chicken draws inspiration from O'Neal's favorite childhood comfort foods (Image credit: Facebook: Big Chicken)

Big Chicken, the fast-casual restaurant brand founded by former NBA star Shaquille O’Neal, is preparing to open its first Toronto location in Etobicoke. The restaurant is expected to open November 16 at 150 Silver Reign Dr., Unit B5.2, according to a report by YourCityWithIN.

The new restaurant will be located in the West Humber-Clairville neighbourhood, near Woodbine Casino. The opening will mark the brand’s first location within Toronto city limits.

Founded in 2018, Big Chicken draws inspiration from O’Neal’s favorite childhood comfort foods. The company has expanded across the United States and internationally, with locations in entertainment venues, casinos, and sports arenas.

According to the restaurant’s website, its menu focuses on chicken sandwiches, tenders, sides, and milkshakes.

Among its signature offerings is The Original, a crispy chicken sandwich served with pickles and the brand’s BC sauce. Another option, the Shaq Attack, combines chicken with barbecue sauce and coleslaw. The Ultimate features chicken topped with macaroni and cheese and onion rings.

The restaurant also offers crinkle-cut fries and macaroni and cheese as sides. Its Canadian menu includes Shaq’s Spicy Maple Crunch, a sandwich featuring hot maple honey.

Big Chicken first entered Canada in November 2025, opening a location inside Hamilton’s TD Coliseum. The Etobicoke restaurant will be its first standalone Canadian location, according to YourCityWithIN.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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