WHY Intensely aromatic rotisserie chicken, the skin soaked just right with salt and seasonings.

WHAT The spits never stop spinning at Zankou, which turns out hundreds of richly flavorful chickens a day, either to eat here or take home. Once the chicken drops below the finger-melting temperature (which takes a while), you tear it up and stuff it in a pita with a schmear of the white garlic sauce, and enter poultry heaven.