Why go: None of the other rotisserie-chicken joints can match the succulence of these spice-rubbed, spit-roasted birds. The secret: a 24-hour brine—but the precise combination of salt, citrus, and spice is a recipe the owners won’t divulge.
What to get: The chicken. For big eaters, the sweet-corn tamale steamed in a banana leaf—available only in Wheaton—is a good side order, and the rum cake is a delicious, boozy dessert.
Best for: Fast takeout—the birds hold up well in Styrofoam containers, and the line moves almost as quickly as the cleaver-wielding guys who hack up the chicken.
Insider tip: Go at peak lunch and dinner hours to get birds fresh off the spit.
Open daily for lunch and dinner.
>> See all 2009 Cheap Eats restaurants here
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
