From Our Editors
Four Things to Know About Roostertail
Rotisserie chicken is the name of the game at Roostertail, where fowl is served whole, in quarter portions, and even in sandwiches topped with bacon. Besides the bird, here are some other reasons Roostertail stands out:
- Executive Chef Gerard Darian honed his skills working with Wolfgang Puck. After graduating from the Culinary Institute of America, he spent the late 1980s at Puck's famed Spago in Hollywood.
- All of Roosertail's ingredients are local and organic. That includes free-range chicken from Mary's Chicken, grass-fed beef from Golden Gate Meat Company, and cheese from Strauss Family Creamery.
- The sides are a knockout. The San Francisco Examiner recommends the “excitingly moist” cornbread and the “stellar” onion strings.
- They keep plenty of craft beers on tap.