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Week in Reviews

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harrys-BJC.jpgA tiny seven-seat counter fried-chicken joint named Harry's is the focus of this week's review in The Stranger. Bethany Jean Clement travels to West Seattle for a taste of what she describes as "unusually tender" chicken that "is soaked in buttermilk for 24 hours. Then it's double-dredged in a mixture including Broussards Spicy Cajun Creole Seasoning, then smoked, all prior to going into one of the cast-iron cauldrons of bubbling oil..." The sides also get some praise, "But, really, at Harry's, bird is the word." [The Stranger]

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