From Our Editors
Fragrant avocado wood smolders beneath the rotisserie at Tigeorges' Chicken, roasting fowl as they spin on their smoky ferris wheel. Once the chickens have cooked to perfection, owner and chef TiGeorges Laguerre cuts them into halves or quarters and plates them with taro-root fritters, plantains, and other dishes traditional to his native Haiti. LA Weekly—which named the succulent chicken one of its Top 100 favorite dishes in 2012—has just one tip for visiting: "Order the most you can manage, as there are few better roast chickens served in Los Angeles."
But chicken isn't the only reason to visit this beloved spot, which one KCET Los Angeles writer described as both a restaurant and a "de facto Haitian cultural center." Diners can also devour dishes such as conch, fricasséed goat meat, and Haitian-style pickled vegetables. And in addition to dishing out these mouthwatering morsels of Caribbean cuisine, TiGeorges keeps the spirit of his home country alive with housemade Haitian coffee and food products and a commitment to stopping harmful deforestation in Haiti.