Spin It: 8 Must-Try Rotisserie Dishes in NYC

By Beth Landman  |  January 14, 2014
Credit: Clay Williams

Cooking on a spit is a delicious and healthy way to roast: fat melts away and the skin becomes ultracrisp - while remaining tender inside. Right now, the method is having its moment, and restaurants all over town are featuring rotisserie dishes, each with different accents and seasonings. Click through the below to cut through the spin and see which NYC offerings are our top picks. 

  • Credit: Clay Williams

    Rotisserie Georgette's Poule Deluxe

    Georgette Farkas, who worked as Daniel Boulud’s head of communications for 17 years, was inspired by rotisserie places popular in Montreal and throughout France to open a restaurant dedicated to the style. In addition to fish, meats and a simple organic chicken with jus, she offers a super-luxe rendition. Wild mushrooms are stuffed under the bird’s skin, and seared foie gras sits on top. In season, you can get even more decadent by adding shavings of black Perigord truffles.

    14 E. 60th St.; 212-390-8060

  • Credit: Clay Williams

    Whole Branzino at Enduro

    Whether it’s called lavraki, spigola, loup de mer or branzino, Mediterranean sea bass has become a NYC menu staple. While it’s generally grilled or oven-roasted, this Midtown American restaurant stuffs the fish with lemon, rosemary and thyme, brushes it with olive oil and roasts it on a spit.

    919 Third Ave.; 212-935-6800

  • Credit: Clay Williams

    Uncle Boons' Khalum Pli

    The cozy Noho Thai rotisserie and grill owned by Per Se vets Matt Danzer and Anner Redding is known for its chicken with dipping sauces and green mango salad, but the spit also turns out a wonderfully flavorful spicy cabbage, sliced into a blossom and served with roasted chile nam prik, crispy dried shrimp and shallots.   

    7 Spring St.; 646-370-6650

  • Credit: Clay Williams

    Lafayette's Roast Chicken

    “I bought a big rotisserie because I anticipated making all these things, but the chicken turned out to be one of our biggest selling items, so there wasn’t room for much else,’’ explains chef Andrew Carmellini. He roasts the chicken till the breast meat is cooked, then adds legs, thighs and bones to a tangy sauce made with sherry and red wine vinegar, and serves it in an antique copper pan with roast potatoes, cipollini onions and herbs.

    380 Lafayette St.; 212-533-3000

  • Credit: Clay Williams

    Short Rib at The Writing Room

    The former Elaine’s space has been co-opted by Parlor Steakhouse owners Michael and Susy Glick, and one of chef Lucas Billheimer’s first moves was to bring in a vertical rotisserie. One of his new menu items is rotisserie short rib, served with brown-butter-whipped sweet potatoes, sautéed baby kale, slow-roasted root vegetables and a veal-cabernet vinegar reduction.

    1703 Second Ave.; 212-335-0075

  • Maison's Leg of lamb

    Chef Mario Urgiles serves up a perfect Mediterranean plate at this Brittany-influenced brasserie. The lamb is first marinated for 24 hours in garlic, rosemary and cumin, then roasted on the rotisserie and served with hummus, roasted garlic, and a jus made from lamb stock, red wine and mint.

    1700 Broadway; 212-757-2233

  • Credit: Clay Williams

    Cookshop's Pork 

    A pioneer on 10th Avenue, Marc Meyer uses a rotisserie basket to roast duck, beef, leg of lamb and whole fish, but the pork is unique. Niman Valley Ranch center-cut arista chops are mustard-rubbed, then served with roasted-squash caponata, olives, pumpkin seeds and raisins.

    156 10th Ave.; 212-924-4440

  • Credit: Clay Williams

    Il Buco Alimentari's Chicken and Rabbit

    The vineria extension of Il Buco has the same comfy, weathered feel as the original restaurant. Here, chef Justin Smilie spit-roasts Label Rouge chicken as well as rabbit, which is served with chanterelle mushrooms, blistered endive and almonds.

    53 Great Jones St.; 212-837-2617