Coperta
Danielle Lirette

It's not often that you find the perfect balance of juicy, spicy and salty in a chicken dish, but that's exactly what chef Paul Reilly has created with his pollo allo diavolo. Inspired by a classic recipe from the Lazio region in Italy, each chile-infused, pasture-raised bird is marinated for 24 to 48 hours and then cooked on the restaurant's wood fire grill over Colorado white oak. Don't chicken out: For $21 at lunch or dinner, you can grab a plate (with sides) and renew your love of poultry.

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