We recently
read an article on the Chicago Journal website profiling Dave Gupta's restaurant called
Chef Luciano (at Wabash and Cermack). We've driven and walked by the restaurant many times and never once thought to try it, but based on this article we most certainly will be heading there soon. We're literally drooling as we write this post:
He and his staff marinate the chicken for 24 hours in olive oil and garlic, ginger, peppers, paprika and other spices, giving them a bright red appearance in their raw form. The chickens are roasted in deep cast-iron pans in a stand-up oven at 600 degrees. Gupta said he's willing to put his chicken up against anyone's - he proposed a chicken cook-off where each contestant would bet $5,000, with the winner donating the money to charity. "I'm not afraid," he said.
He certainly is confident about his chicken and as a result we figure it must be good.
We recently read an article on the Chicago Journal website profiling Dave Gupta's restaurant called Chef Luciano (at Wabash and Cermack). We've driven and walked by the restaurant many times and never once thought to try it, but based on this article we most certainly will be heading there soon. We're literally drooling as we write this post:
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