by Ian Froeb
When the rotisserie chicken is ready, the temptation to forgo fork and knife and rip it to shreds with your fingers is strong. Resist: This bird is very hot. The flavor is remarkable, chicken's natural essence infused with the char of the grill, a strong note of garlic and the tartness of lemon or, more likely, the lemon-like flavor of sumac. On the side is a small dish of garlic sauce for added pop. Not that the chicken needs it.Visit the RFT restaurant page late this afternoon or check back here tomorrow morning to see what I think.