"The South American rotisserie shop and whiskey bar going four years strong serves Peruvian poultry in the front and has a wall of brown liquor and vinyls in the back. Its prolific Venezuelan chef Enrique Limardo (Seven Reasons, Immigrant Food, Imperfecto) complements slow-roasted chickens that are brined for 12 hours with arepas and addicting breaded chicken strips. An additional D.C. location sits in Navy Yard." - Tierney Plumb, Eater Staff