00:00We got a little caviar basket.
00:02One restaurant, one roll.
00:04I don't order anything.
00:06The chef is deciding everything I eat today.
00:08We're here at Cleo in the West Village,
00:10which is a New York rotisserie with some Lebanese influence.
00:13These dishes definitely encompass what Cleo is all about.
00:16We're very approachable.
00:17All of our cooking is really from the heart.
00:19Okay, first up, we have the house caviar service.
00:22I can honestly say I've never seen crispy chicken skin
00:25as a caviar vehicle, but something crispy is always appreciated,
00:29always goes well, sometimes it's potato chips.
00:31Today we've got crispy, thick chicken skin.
00:34I can tell it's gonna be crunchy.
00:36It's a caviar service with some personality.
00:38You know, everyone's obsessed with, like, chicken nuggets and caviar.
00:41Just use the chicken skin, fry it.
00:43I'm gonna eat the chicken.
00:44This is the cornbread with the harissa honey butter.
00:48You know, I'm, like, the person who, if I'm gonna eat brownies,
00:51I'm going for the center brownie.
00:52Why not employ the same tactic with my cornbread?
00:56It's not giving, like, thick and dense.
00:57It's a light, airy, fluffy cornbread.
01:00I love the way cornbread dishes always walk the line between sweet and savory.
01:05And we have the added spice from the harissa and the serrano peppers.
01:09This is the rotisserie half chicken.
01:12This is what most people come here for.
01:14It has a secret blend of seven spices, a la KFC, but also not KFC.
01:18And it comes with this trio of sauces.
01:20Really tangy, garlicky, and herbaceous.
01:23Let me tell you something.
01:24The way you know that you have a good rotisserie chicken is not by the drumstick,
01:28and it is not by the thigh.
01:29It is by the breast.
01:31That breast is so juicy.
01:33Cleo, I am pretty certain I'm gonna be dreaming about rotisserie chicken tonight.
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