You think you know chicken. And then someone shows you Basque-style chicken: halved, boned, brined, splayed in a steel cage and cooked over glowing coals. It’s a game changer, which is why we’ve added a chicken dish just like this to our new week-day Lunch Specials menu. Delicately roasted, with garlic, lemon & parsley on top. Cooked till the skin is crisp and the flesh is moist. Now you know chicken. | Hawksmoor