The new Olives, in Las Vegas' Bellagio hotel, serves turkey, duck and venison off an 8-foot rotisserie. Gas fires or infrared cooking elements ensure faster and more even cooking, while hardwood fires add flavor and ambience. Ariz. Roessler opened his first Seasons in Durango, Colo., five years ago, and added a location in Albuquerque, N.M., eight months later. The oven sets a comfortable tone that we echo with oversized white china and our hearty, generous portions. At Seasons, as at many restaurants, the location of the rotisserie is critical.
Customers can watch chefs in action and personally assess the freshness of their food.
Whether it's in a supermarket cafe or a restaurant, it's a natural for impulse buying. The Brazilian-style barbecue features an array of meats including pork, turkey, sausages, sirloin and chicken hearts cooked on large spits that resemble swords.