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Crosby's Kitchen, a six-month-old neighborhood restaurant on the North Side of Chicago, installed a 2,500-pound, 8-spit, custom-made, wood-fired rotisserie oven for its roast chicken, prime rib, fish and vegetables. "Our core menu is focused around this piece of equipment," said owner Derek Rettell. The restaurant also offers a full rotisserie chicken meal, available for carry-out or curbside pickup using the loading zone out front. The team has been testing desserts on the grill as of late.
2013 Best In Class Winners
See who FE&S readers named this year’s Best In Class winners. Manufacturers were evaluated for product quality, product value, product design and aesthetics, service and support, sales reps, product inventory and available product information. Click here to see the complete results.
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