Rotisserie chicken spinning over a flame is popular in California. There may be garlic, rosemary and other herbs added too.
In New Orleans, it was MacKenzie's which had a bunch of fryers working full blast with choices of up to 100 pieces listed on the menu on the wall. I don't know if they made it through the flood and I have a bad feeling it didn't.
I don't know of any regional styles for Connecticut, but pot pie seems to be one that I have seen lately. Banquet seems popualr....