After more than 60 years in business, Swiss Chalet has got quality rotisserie chickens down to a science. The process starts with basting fresh chickens and then slow roasting them for an hour and a half. The result is a moist, juicy bird that gets served on dinner plates and in pot pies and sandwiches. A quarter chicken comes with a side like hand-cut fries, as well as Swiss Chalet’s signature dipping sauce. If you’re not of the avian persuasion, try the baby back ribs, a bacon cheeseburger, or the Tuscan tomato linguine.