The Sunday fried-chicken dinner at JuneBaby is the hottest meal in Seattle right now, selling out in less than two hours. Psst, there's a way around that. And all those crazy lines at Salt & Straw? You don't actually need to wait.

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A very bad thing happened to all the people who are still trying to score a seat at JuneBaby’s fried-chicken Sunday dinner. Famed chef David Chang praised it on his much-talked-about Netflix series “Ugly Delicious.”

Expect the special Sunday meal, which often sells out in two hours, to sell out even faster now.

And in Ballard and on Capitol Hill, the cult ice-cream chain Salt & Straw has been getting a lot of buzz, drawing lines that have at times been longer than at Molly Moon’s.

They’re two of the city’s hottest spots right now. But it doesn’t have to be that hard to score a drumstick or some Beecher’s Cheese-Peppercorn Toffee ice cream. Here’s how to cut to the front of the line, so to speak.


The restaurant usually sells out of fried chicken on Sunday by 7 p.m.  And that happened even before the James Beard Foundation named JuneBaby a semifinalist for Best New Restaurant in America, and nominated owner Edouardo Jordan for Best Chef in the Northwest.

The secret: JuneBaby does “Moonshine Hour,” from 3 to 5 p.m. Sundays, which functions like a happy hour with its snacks and cocktail menu. If you come during “Moonshine Hour,” you’ve secured a seat for the fried-chicken dinner. The cheapskates come right before Moonshine Hour ends and nurse a beer until the server starts taking chicken orders. Dinner is served at 5 p.m., and the crowd rushes in. Those who don’t have a table wait for about an hour for the next seating. Around 6 p.m., though, things get dicey because you’re close to hearing that the last drumstick has been served. You’re guaranteed fried chicken if you come during Moonshine Hour, since you get to order first.

The other way to secure a table is if you come with a party of eight, in which case you can make a reservation. Reservations aren’t taken for smaller parties. (Note that the restaurant will be closed from March 12-20.)

2122 N.E. 65th St., Seattle; 206-257-4470,

Salt & Straw

Because this Portland chain debuted in Seattle during the wet winter, the wait hasn’t been that brutal. But there is still a line, about 15 minutes or so. At their other stores on the West Coast, especially in Los Angeles, the line is often out the door. And the wait can be as long as 45 minutes. You can expect the same mayhem here once the weather warms up.

The secret: You don’t actually need to get in line. You can go straight inside to get a pint to-go. All 16 flavors are available in pints. Then you can just pay at the cash register. Salt & Straw is known for taking iconic local ingredients like Theo Chocolate and Westland Whiskey and turning them into frozen treats. With your pint, you can order sugar or waffle cones as well. The downside is that you have to assemble your own ice-cream cone.

The biggest gripe Seattleites have about Salt & Straw is that it’s expensive — a scoop is $4.95, a double costs $6.95.  It’s cheaper per scoop to buy a pint, $10.50 for about four scoops.

714 E. Pike St. Suite A (Capitol Hill), Seattle; 206-258-4574
5420 Ballard Ave. N.W. (Ballard), Seattle; 206-294-5581;