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There’s been a lot of chicken talk in the city lately, including a little half-roasted birdie in Brooklyn with a $40 price tag that's gotten a whole lot of attention. But according to Mark Mendaros, understanding the breakdown behind the bird is where the conversation should start.
“There's a lot that goes into a rotisserie chicken that people don't always see—sourcing quality birds, brining, seasoning, prep, the cook itself, plus rent, labor, and everything it takes to run a kitchen in New York,” he says. “The costs add up quickly.”
You may be familiar with the name Mendaros, and if not, you definitely know the man's work. A burger king through and through, Mendaros and his chef, Fredy Cetina, made a massive mark on the burger scene with the namesake burgers at Smashed NYC and Smashed Express. And much like he revolutionized the burger by keeping things simple—using quality beef and housemade toppings—Mendaros now plans to do the same with rotisserie chicken.
“Rotisserie has always appealed to me,” said Mendaros. “There's something honest about it—the slow spin, the fire, the crispy skin. You can't hide behind it, same as a smash burger. Just good ingredients, cooked with care.”
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Now, Mendaros is launching The Rotisserie Haus at Time Out Market New York, Union Square. Describing it as simple, honest food done well, Mendaros and Cetina’s latest will all be about roasting chickens, steaks and other proteins and allowing “fire and time do the work.” Beyond making great food, Mendaros's goal was also to keep things affordable.
“At The Rotisserie Haus…we've worked hard to keep our pricing fair while still doing things the right way. We want guests to feel good about what they're getting, every time.”
Seasoned and brined halal birds from local vendor Silk City Meat Co. will be sold at two price points: a quarter chicken for $16 and a half chicken for $23. Each plate comes with a choice of seasonal greens, from roasted Brussels sprouts with whole-grain mustard to sautéed rainbow Swiss chard, plus a carb like roasted Yukon Gold potatoes, potato purée or brown rice pilaf.
But there's more than just chicken here. Also rotating on the spit is a prime cut of New York strip, prepared for the roasted New York steak frites ($26) and served with hand-cut fries. The kitchen will also be cooking colossal jumbo shrimp ($22) in a hush-hush spice blend. No matter which protein you choose, you can add a sauce for dipping, including bordelaise chimichurri, cowboy butter with garlic and herbs or a traditional beurre blanc enriched with slow-roasted cherry tomatoes. It's simplicity at its finest, which is exactly what Mendaros set out to do.
“I wanted to bring something different to the market. Comforting, a little nostalgic, but done right,” he says.