Harry’s Chicken Joint
By Seattle Mag July 1, 2013
This article originally appeared in the July 2013 issue of Seattle magazine.
The best summer evenings are the most spontaneous ones, when the sunshine inspires us to drop everything and lie on a patch of grass. Since there’s no picnic delivery hotline that I’m aware of, this summer I’ll be picking up some buttermilk-brined, applewood-smoked and cast-iron-skillet-fried chicken quarters from Harry’s Chicken Joint (West Seattle, 6032 California Ave. SW; 206.938.9000), plus whatever sides (mashed potatoes, coleslaw, kale salad) owner Bruce Cougan, a recent graduate of the South Seattle Community College Culinary Arts Program, cooks up that week (chicken, $8; two sides, $4). Primarily a takeout spot (there’s room for about 15 diners to eat inside), Harry’s opened in March in the former Meander’s Kitchen space (Meander’s has since reopened in White Center) and happens to be easy biking distance from Lincoln Park. Or plant yourself on the sun-drenched deck at the Beveridge Place Pub (21 and older), sip a frosty one and have your chicken delivered to your table.