Mark Fuller says that they are changing the name and concept due to popular demand: "The response we have received for fried chicken dinners have always been a little staggering. It has become what we are known for so we decided to adapt." Fuller tells us that the brunch menu will stay intact. Adding a counter will more than double the current 8 bar stools to 18: "Ma’ono’s mixologist MiNan Ahn will be behind the bar with an expanded whiskey selection making delicious cocktails and beverages." More changes to the happy hour will be forthcoming, but expect it to extend to the dining room. [EaterWire] Update: Marjorie Chang Fuller tells Seattle Weekly's Hanna Raskin that the brunch menu will remain the same for now, but will "slowly start to incorporate more Ma'Ono items."
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