Eater's Best New Restaurants 2022

The Chicken Supply’s genius can be measured on a 10-inch skewer. At the Filipino-style fried chicken joint, a takeout-focused newcomer in Seattle’s Greenwood neighborhood, co-owners Donald Adams and Paolo Campbell cube white meat into small pieces, threading it onto sticks before frying to maximize the ratio of meat to breading. It’s a winning approach. Never overly dry inside, the flavorful coating is perfectly crackly and light as air. Fried drumsticks and thighs are equally astounding, and it all sings when dipped into fragrant house-made banana ketchup. This is the kind of main-event chicken that you build an entire afternoon around eating.