At Sassoon Chicken, Armenian garlic paste reaches a blazing, triumphant zenith: raw garlic bulbs transformed into a frosting-like paste that's buttery at first but quickly rampages across your sinuses with its smelly wrath. Slather it on Sassoon's chicken-golden skin crispy but retaining juices, meat moist with the savor of smoke, so tender you can easily pick it off the bones with your fingers.
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