Edit ModuleShow Tags

Rotisseria Is Back!



Published:

Many thanks to blog-poster Kristen. Because of her, I learned that Rotisseria was back, and consequently I devoured some of the best take-out chicken Minnesota has to offer—chicken made only more super-delicious by the fact that I had thought Rotisseria chicken was a taste that was gone to us forever.

Now, if you’re not familiar with the place, Rotisseria was and is the Twin Cities only Peruvian charcoal-roasted chicken joint. Does Peruvian charcoal-roasted chicken seem a ridiculously specific designation to you, akin to an Icelandic corndog spot, or a Lichensteinian mac and cheese restaurant? That’s what I thought when I first heard of the stuff, but I did some research and found out it’s an iconic regional food, beloved by pretty much all of South and Central America, and well known in the warmer parts of the lower 48. In fact, Peruvian charcoal roasted chicken isn’t just a staple of Peru, but of Miami, Los Angeles, San Diego, and so on.

It’s made simply. You marinate a chicken and roast it on a rotisserie over hardwood coals until it’s tinged with smoke. Before serving, you cut it into pieces and sear it over those same coals until each piece is crisp and edged with black char, and then you serve the chicken with some sort of salsa. Sound simple? It is, and also phenomenally good. It makes your basic grocery store rotisserie chicken taste like sodden saltwater.

Rotisseria opened in Uptown in 2003, next door to Figlio in one of those buildings that was doomed by the Calhoun Square redevelopment, and it never really got the following I thought it deserved. There were a number of reasons for its failure to take off, not the least of which was that parking was difficult, and that the excellence of the chicken was obscured by lackluster pizza and stromboli. That said, the place was my favorite for desperation-dinner delivery, and when they got booted last fall from the Uptown location, I felt an acute sense of loss. I also sort of assumed that since it had been such an odd duck sort of place that it was going to be gone forever. How wrong I was!

In fact, Rotisseria re-opened in March, in a tiny spot on East Lake Street just east of Bloomington Avenue. (For those of you who navigate by food landmarks it’s about halfway between Mercado Central and Ingebretson’s, but on the other side of the street.) I dropped by yesterday and got a whole chicken dinner to go. That is, a whole chicken with a gargantuan side of rice and a little side of smoky stewed beans, for $13.99. How was it? Fantastic; everything I remember. The chicken was crisp, smoky, deeply flavored, and entirely delicious. The green sauce—a piquant, salty, herbal blend that’s sort of a savory halfway-marker between a traditional Mexican tomatillo salsa and a Argentinian chimichurri—was the ideal blend of fire and savor. The new Rotisseria location has also dropped the pizzas and such to focus on chicken and rotating healthy specialties like charcoal-roasted tilapia and shrimp. The restaurant has four booths in case you want to dine in, and it’s done up in a more sophisticated manner than the previous incarnation, in tones of cinnamon, olive, and black. It looks like a Rick Webb restaurant (Zelo, Ciao Bella, etc.) done on an extremely tight East Lake Street budget.

As to delivery? Consider this your lucky season, Powderhorn residents. You have a fantastic, healthy new delivery option in the neighborhood, and the rest of the state now eyes you with jealousy. Owner Saleh Hamshari tells me he opened this new Rotisseria on a shoestring, so isn’t yet equipped to deliver to all his old customers. But we can call in, and if things aren’t too hectic, he’ll try to make it work. Or you can just zip over like I did yesterday and get that rarest of take-out options: something delicious, healthy, and cheap.

Rotisseria
1532 E Lake St, Minneapolis
612-722-7300
Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Grilled Walleye Tacos with Mango Salsa Recipe

Combine fresh Minnesota fish with a taste of the tropics in a quick-and-easy meal you can make at home or the cabin

Pizza Lovers' Camp for Grown-Ups

Overnight pizza-centric camp on July 7 combines pizza amore with classic outdoor camp activities

3 Things to Eat This Week: Pride Edition

Pride weekend is also one of your last chances to eat at wonderful restaurants before they close

Ask Jason: Best Ramen, Shrimp, Dinner Date, and More

Your food questions answered

Stout-Marinated Grilled Tri-Tip Recipe

Treat dad or any lucky guest to flavorful, juicy beef with a splash of beer in the mix with this recipe from meat expert Bruce Aidells

6 Foods to Pack for the Cabin

Don't head north to the cabin without these delicious necessities

The Driscoll’s Difference

Driscoll’s goes to great lengths to ensure every clamshell on the shelves is packed with only the most flavorful, deliciously ripe berries.

Meet the Joy Makers

Meet the Joy Makers

Back to School Prep! Bento boxes are Easy Breakfasts that can be Prepped Ahead

The strategy for conquering the crazy weekday mornings is the all important prep.
Edit ModuleShow Tags
Edit ModuleShow Tags