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A new chef at this rotisserie Shelter in the Woods reopens with a new chef, Masashi Horiuchi, at the helm. Fans of its rotisserie suckling pig ($35) can look forward to more doses of crispy skin and tender pork, along with servings of duck leg confit ($28) and the Shelter charcuterie board ($30), which includes a selection of foie gras, pork rillettes, pâté en croute, mesclun salad, toasted French brioche and chewy poolish baguette.