CHIC CHOK takes the raw, visual energy of open-flame rotisserie spits and street-side ember grills and flips it into a hyper-modern, youth-obsessed fast-casual destination. We take humble, neighborhood staples and upgrade them for a generation that demands real quality without the fuss. Our local poultry is marinated for 24 hours in fresh herbs and citrus, slowly spun over open embers for that ultimate crackling, golden-brown skin, and paired with fragrant rice elevated by rich French imports like Normandy butter, cold-pressed olive oil, and Fleur de Sel. It’s clean fuel, loud flavors, and live-fire street-food culture made fresh daily.
Our menu fuses the sensory spectacle of open-spit rotisserie cooking over hot coals with premium French pantry staples for an unbeatable daily bite. Every order centers around locally farmed young chicken basting in its own juices, infused with cold-pressed French olive oil, fresh lemon, rosemary, and Levantine spices as it turns over the hearth. It’s served alongside fluffy, long-grain Normandy Kabssa bowls spiced with dried lime and cardamom and finished with rich French butter. Rounding out the lineup are crave-worthy house dips and fixings, including freshly whipped garlic toum, house-brewed fiery Shatta, crisp farm-fresh lemons and herbs, and stone-baked flatbreads.
