"Kismet Rotisserie started as an offshoot of the nearby Kismet Mediterranean restaurant in 2020, but the walk-up window has become something uniquely its own. Chefs Sarah Hymanson and Sara Kramer’s rotisserie chicken plates are a treat, with tender meat, creamy hummus, house-made pickles, and addictive chile oil and garlic sauce. The ingredients are stellar — the chefs source their free-range and non-GMO chickens from Sonoma County, and vegetables from local farmers markets. Even though the plates are hefty enough, make sure to save room for Kismet’s schmaltzy potatoes and tahini chocolate chip cookies." - Rebecca Roland, Eater Staff
Matthew Kang
