Chuck's Rotisserie & Deli

Chuck's Rotisserie & Deli - Review - Brixton - London - The Infatuation

"We like to imagine that Chuck’s is named after a man of simple pleasures: maybe he wears a lumberjack shirt and likes uncomplicated food done well—which is the offering at this Brixton Market Row spot. Choose between chicken or pork (both juicy and generously portioned), in a rotisserie box (with sides like well-seasoned roasted broccoli and potatoes), a salad box, or in a hulking ciabatta. There’s the option of aioli and Valentina’s hot sauce, and we like a combination of both. photo credit: Chuck's photo credit: Sinéad Cranna photo credit: Sinéad Cranna photo credit: Chuck's Pause Unmute Chuck’s is open in the evening and the Negronis are great. But we prefer if for lunch and a sizable upgrade to a meal deal, or a lighter alternative to grabbing a nearby burger. There are a few long wooden benches inside and out, and there’s a relaxed, easygoing vibe, so we’d recommend sticking around rather than getting your food to go. It’s not going to blow anyone away, but that’s not what Chuck’s is about. It’s straightforward and satisfying. Just like fictional Chuck. Food Rundown Chicken Rotisserie Box You get to choose two sides and we can vouch for the roasted broccoli with little hits of salt and crunchy flaked almonds, and the potatoes which are served in the correct portion size, i.e. A Lot. The chicken, which is spinning on a rotisserie in front of you, is so moist it felt rude not to offer it a tissue. photo credit: Sinéad Cranna Pork Belly Sandwich We wanted to give the man slicing this pork a Hollywood handshake, because he did not scrimp. Thick, fatty in all the right places, and with crispy skin, it’s a triumph. The slaw is a nice foil for all the richness, too. Chuck’s Chocolate Pot It could be creamier and smoother, but for those who need to follow a savoury with a sweet (us), this is a satisfying, tiny pot of decadent, rich chocolate to end your meal. The scattering of honeycomb on top is a nice touch. photo credit: Sinéad Cranna" - Sinéad Cranna