t. Hubert and Swiss Chalet owe a debt to this sauce and bird originator. The rotisserie chicken restaurant, this homey joint has been plucking and cooking for over sixty years. In that time, little has changed. The menu, with its all-business brevity and its stalwart favourites (quarter chicken, half-chicken, chicken sandwich, etc.), has drawn regulars for generations. Employing the charcoal, hardwood heating method, Chalet has perfected avian cooking. -S.T.