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The expertly grilled bird, though, with its glistening, burnished crisp skin, was delicious.
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18 rue Thérèse, on Facebook, open Mon-Sat 10am-10pm At Nossa, a Portuguese chicken roastery near the Sorbonne, the skin of grilled spatchcocked birds is as crisp as, well, a crisp, the flesh tasty and yielding, and sauces come in whisky, curry or "secret recipe" varieties.
The crowd turns up late at Pacific Wave Restaurant, 211 Second Street South, (727) 822-5235, to nibble on fare like Laos spring roll filled with Thai basil, mango and marinated grilled prawns and served with bird's eye chili and cashew dipping sauce, or to have a late dinner of mixed grill of shrimp, scallops and fresh Hawaiian fish with chipotle grits and three sauces.
A girl and boy (Zooey and Franny) went to the park (Frisbee, kites, birds) and ate (grilled cheese and fries at diner).
If you get there before 6 30 p.m., you can choose from five early bird dinners, including a grilled chicken breast with ginger-lime sauce ($13).
As is the lobster (all preparations), the seafood in bird's nest, and the grilled fluke filleted at the table.
Grill and serve with grilled shallots.
Other parts of those recently graduated birds end up skewered and grilled, yakitori style, with minimal seasoning.
Torys does the basics better than anyone (save perhaps Totto), turning out subtly flavored, carefully grilled chicken skewers from parts of the bird you might actually recognize, and does a commendable job with shishito peppers and other grilled veggies.
What are Thai bird chilis doing on top of grilled toro sinew?
My first thought was to spatchcock it, as I sometimes do with grilled chicken: Remove the backbone and flatten the bird so that it will lie flat on the grill and cook evenly.
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