Almost everything written about the restaurant shoehorns in a mention of the roasted chicken with bread salad for two, a dish that the late chef Judy Rodgers added to the menu almost 30 years ago.
Nothing is worse than spending ages in the kitchen cooking a roast dinner only for the chicken to come out of the oven bland and rubbery, but you may not be using the right ingredients.
This is honestly my favourite way to cook a roast chicken, and it is one of my most requested dishes from loved ones. The onions and peppers under the chicken get charred and also almost confit ...