This casual spot in the Near South Side is not your average carryout joint. Specializing in chicken, recipes span the globe from Africa to Italy and the Caribbean. The building has two entrances, one for Chef Luciano and the other for Pollo al Carbon. The first offers entrees such as jerk chicken with plantains, black beans and rice, stir-fried vegtables and potatos and African chicken piri piri with sweet peppers, okra and stir-fried vegetables. Seafood entrees and pasta complete the choices. Pollo al Carbon offers a quick menu of fried wings, herb-marinated chicken with Turkish rice and catfish, perfect for those on-the-go.