Denver chef Steven Redzikowski and beverage director Bryan Dayron of Foodable Top 25 Restaurants Acorn and Oak at Fourteenth have announced plans to open a fast casual concept that focuses on serving rotisserie chicken.
The restaurant will feature a large rotisserie that is currently on its way from Chelles, France, a region with a long history of crafting such cooking devices. Chef Redzikowski is planning out the menu for the concept, which will include other rotisserie cooked meats as well such as pork and lamb leg. The concept is set to open sometime in November. Read More