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Ranked by verified ratings, mentions, and signature picks
New American · Hayes Valley · $
Herb‑topped, umami‑powder‑dusted half‑chicken served with choice of signature sauces; tender and juicy.
American · Mission District · $$
Succulent, tender rotisserie chicken served as a quarter, half, or whole portion.
Peruvian · Mission District · $
Pollo a la brasa served with rice and Peruvian potato salad.
Greek · North of the Panhandle · $
Rotisserie chicken served over kale with pickled red onion, orange, pea shoots, Mizithra cheese, and signature Granch dressing.
Greek · Hayes Valley · $
Free‑range chicken with “granch” dressing, shaved fennel, citrus and mizithra cheese for a bright, creamy bite
BBQ · Silver Terrace · $$
Smoked chicken finished with BBQ sauce; can be inconsistent in texture.
Mexican · Polk Gulch · $
A whole rotisserie chicken, noted for its flavorful preparation and served with tortillas, offering a hearty and shareable main course.
Greek · Mission Dolores · $$
Brined chicken with garlic tzatziki, served as a salad or pita.
Chinese · Tenderloin · $
Beer‑brined chicken with crackling skin and juicy meat—consistently praised as standout rotisserie fare.
New American · Panhandle · $
Tender, well-seasoned rotisserie chicken served with generous portions of sides.
American · Embarcadero · $
Slow-roasted chicken seasoned with rosemary, dry garlic, salt, and pepper.
A satisfying sandwich featuring their signature rotisserie chicken and garlic aioli.
