Best New Chef Restaurants

For the past 25 years, Food & Wine editors have traveled across America searching for the most talented and exciting young chefs in the c...
One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 8 of 13
  • < back

Ma’ono Fried Chicken & Whisky, Seattle

Mark Fuller (BNC 2009)
The overwhelming success of the weekly fried chicken nights chef Mark Fuller threw at his Pacific Northwest-focused bistro Spring Hill inspired him to turn the spot into a Pacific Rim-influenced fried chicken joint and whiskey bar earlier this year. Ma’ono means “flavor” in Hawaiian, and the menu now pulls from Fuller’s childhood memories of the islands, including his grandmother’s spicy take on Southern comfort food. Here, each order is for a whole bird coated with a choice of Korean chile sauce or hot mustard and honey. Fuller fries only about 30 chickens a night, and he takes reservations for them in advance.

More ∨
You might also like