Spinning Bones

On the quaint island of Alameda comes this laid-back neighborhood spot, whose focus — as its name would indicate — is rotisserie-cooked meats. The culinary approach is broadly Californian, with a clear Japanese accent, and sprinkled with other international touches. Take for example starters like the mochiko fried chicken nuggets, served with a ginger soy aioli, or the cauliflower with miso butter and furikake. For mains, the rotisserie takes center stage: top-notch meats are seasoned with care, then slowly cooked to a juicy, tender finish. Black pepper tri-tip with chimichurri, pork shoulder with garlic-jalapeño garum or koji-marinated chicken are all worthy of attention. An assortment of beer, wine and sake makes for a fine accompaniment.