Why Are There Suddenly So Many Chicken Restaurants? | Eater

"Opened this summer in Brooklyn by Henry Glucroft and Charles Gerbier, Badaboom presents itself as a small neighborhood French rotisserie where roast chicken (the clear bestseller) and steak frites anchor the menu; the visible rotisserie creates theater, and the restaurant also offers chicken schnitzel and chicken cordon bleu. A half chicken with potatoes is $32, a price that has prompted criticism given cheaper supermarket rotisserie options, and the owners have concerns about vulnerabilities such as avian flu and the reliance on egg-heavy items like their chocolate mousse." - Bettina Makalintal