"Arcadia might be better known for pressed juice and Pilates classes than Peruvian rotisserie chicken, but Mister Pio is challenging that narrative. Its centerpiece is pollo a la brasa, a chicken slow-roasted for about 90 minutes over Marabu coals that burn hotter and cleaner, lending a richer, deeper smokiness. The menu keeps it simple: charcoal-roasted birds in half or quarter cuts (white or dark) and a sandwich variation, each served with a choice of sauce and a side salad. Chef and owner Justin Nasralla, who met co-owner David Goluboff in Peru, dry brines the chicken for two days with 21 spices for crisp skin and juicy meat. Add a bubblegum-like Inca Cola (think cream soda) for a perfect finishing touch. Despite being brand-new, Mister Pio is already a breath of fresh air in a neighborhood dominated by fine dining and fast-casual salads." - Mcconnell Quinn, Nikki Buchanan
