Since our doors first opened in 1954, families have been coming back to Swiss Chalet generation after generation. And that's certainly not stopping now.
Why people cross the road.
You may not know just how special the chicken you're about to order is! For a start, our rotisserie ovens only accept fresh (never frozen), grain-fed, Canadian Grade A chickens. With a touch of secret seasoning and a 90 minute self-basting cooking process, your simple chicken dinner, is rather fancy after all.
Mmmm! Sticky fingers.
We started marinating our ribs over 24 hours ago, but only after we dry-rubbed them with our signature smoky mesquite spice. After that, we slow-cooked them for 2 ½ hours more, brushing each rib tender with our unique Smoky BBQ sauce. So just give us the word and we'll finish the process by grilling them to order for you.
Fries above the rest.
We treat humble potatoes like royalty. After all, who scrubs, peels, soaks, blanches and then gives their potatoes a rest before they're freshly cooked to order? Not many! Hey, it might seem a little over the top, but when it comes to taste, some traditions are worth the hassle.
To dip or to sip?
We've seen some interesting things take a dip in our Chalet sauce. But nothing tastes better than our chicken, fries, ribs, rolls, perogies, spring rolls... ok, so it's hard to decide the best. Made from our super-secret recipe (passed down through generations), it's simmered slowly to perfection every day before anything gets to bathe in its glory.