Fried bird fans should be on high alert. Sisters and Brothers — the four-year old Georgetown restaurant known around town for its excellent Nashville hot chicken — is going to open two new locations soon, co-owner Jake Manny confirms to Eater Seattle. One will be a union of sorts with nearby bar Sneaky Tiki; the other will be a new flagship restaurant in Interbay. The bad news is that Sisters and Brothers is soon vacating its current spot at 1128 South Albro Place, a century-old building that is owned by lot neighbor Charles Smith Wines Jet City. The last day of service there will be February 23. (When reached for comment, a rep for Charles Smith Wines said there are no definite plans yet on what the company will do with the property.)
When Sisters and Brothers first opened, lines were out the door and through the lot for the fiery buttermilk-brined, cast-iron fried chicken wings, tenders, and sandwiches, especially since true Nashville hot chicken is a rarity in the area. But while regulars of the retro divey Georgetown place may be bummed about the pending closing, they won’t have to go far to get the same items. Sisters and Brothers will be taking over the entire food service at the aforementioned Sneaky Tiki a few blocks away in an alliance between the two establishments, starting February 28. This version of the fast casual restaurant will have the same menu as the current place, and the same schedule, including brunch (it won’t just be a pop-up). Sneaky Tiki will handle the drinks side of things, along with planning nightlife events.
But the soon-to-be second Sisters and Brothers location, in Interbay, could be a true game-changer. Manny and his crew are renovating the striking mid-century building that once housed Chinese restaurant Chen’s Village at 544 Elliott Ave W, before it closed in 2018 — and hope to open sometime in April. When it arrives, this will become the chicken mini chain’s flagship, with a bigger dining room and more kitchen space than the current Georgetown location, which had to make adjustments in its beginnings keeping up with high demand for such a labor-intensive signature dish. Of course, those who want to reminisce at the original spot still have a few weeks to get it while it’s hot.