Our first new restaurant roll call of 2026 is off to a promising start, with three dozen bistros, slice shops and coffeehouses. But the most sought-after dish this month is … the chicken fingers from Raising Cane’s, a Louisiana-based fast-food chain with a cult following.
After a two-year tease, Raising Cane’s finally rolled out its famous chicken fingers in Seattle on Tuesday morning, in a two-story dining space along the Ave in the University District. Dozens of super fans were already in line and had been waiting for hours before the official 10 a.m. opening. By 9 a.m., a crowd of 200 had gathered in front of the restaurant, at the corner of University Way Northeast and Northeast 45th Street, waiting for the raffle drawings for free chicken meals and hats.
Prior to opening day in many states, Raising Cane’s super fans have been known to camp out overnight before a new restaurant opens.
All precedent indicates that the lines to get into Raising Cane’s will be long in the beginning, so you might want to give it another month or so before venturing out to sample our city’s newest chicken chain. The chain runs a short menu of just chicken fingers and chicken sandwiches with sides such as crinkle-cut fries and coleslaw.
Raising Cane’s first expanded into the Pacific Northwest in 2019, with a Portland location. The U-District restaurant is the third in Washington state, following stores that opened in Vancouver and Spokane in the last two years. The chain plans to open a fourth Washington branch in Lynnwood later this year.
However, if you want fried chicken without the long lines, just light rail to South Seattle, where a halal chicken counter is also drawing raves and winning new fans. For more details of these chicken joints and other Seattle openings, read on.
In Pioneer Square, James Beard Award-winning chef Renee Erickson unveils three projects. The headliner is Mio Oh Mio in the RailSpur development, sort of a mini version of her most successful restaurant, the Walrus and the Carpenter in Ballard. Expect Hama Hama blue pool oysters and entrees like grilled lamb ribs with green chermoula and black cod with saffron cream. Also under the same roof: her New York-style slice shop Un Po Tipsy and the 100-seat beer hall Lowlander Brewing. (Speaking of bars, the famous cocktail den Death & Co. from New York City will reside in this same building, with plans to open just before FIFA World Cup games hit Seattle this summer.)
North of Erickson’s project, local bagel chain Toasted expands with its fourth branch, on Yesler Way. And finally, pizza fans now have an opening date for the Moto pizzeria expansion in the Smith Tower Annex: March 6.
In the meantime, one of the most anticipated slice shops, Roma Roma, debuts in the 12th Avenue Arts building off the Pike/Pine corridor. Roma Roma specializes in Roman al taglio rectangular pizzas, with a focaccia-like crust that can feature traditional Italian potato slices or fusion-inspired toppings like wild boar ragu.
A mile west, Roll Pod specializes in Indian kathi wraps filled with chicken masala along with nonmeat options including spicy potato, cauliflower and chickpeas. A stone’s throw away, on East Madison Street, Saigon Oi Kitchen & Bar features Vietnamese comfort fare, including a souped-up pho with truffle, bone marrow, filet mignon and a beef rib.
Mangosteen’s Chicken Shop in Othello near the light rail is one of the area’s hot recent openings. This halal counter specializes in fish-sauce wings that possess a distinctive, crackly skin though they’re not coated in a thick batter.
Chef Thai Ha is so secretive about his five-flour batter blend that not even his business partner and family know the recipe.
These umami wings with garlic-butter fried noodles have been a big hit. The kitchen also sells about 20 whole fried chickens to run as a weekend special. Chicken sandwiches, chicken tenders and popcorn chicken will be added to the menu soon.
Farther south, the popular Mexican chain California Burrito opens west of Rainier Beach High School, while another chain, El Rinconsito, opens by Franklin High. And 1.5 miles north of Rinconsito is the acai bowl cafe Freshh.
In Sodo, Picklewood Paddle Club features the Picklewood cafe with a menu composed by Seattle chef Ethan Stowell. Expect takes on Americana fare like a chicken Waldorf sandwich, a BLT and a fish sandwich, along with appetizers like pigs in a blanket and a smoked salmon dip.
Farther north in the Chinatown International District, Chubby’s flips smash burgers in the Uwajimaya food court.
At Westlake Park downtown, Lingon Restaurant is temporarily closed due to the surrounding construction near its restaurant but plans to reopen on March 5. The restaurant pays homage to Swedish fare with Smögen toast, house-cured gravlax, herring and pancakes with lingonberries.
For downtown office workers who bemoan the lack of lunch options, Riccio’s Sausage Co. in Pike Place Market makes fresh focaccia stuffed with meatballs, sausages and the trendy mortadella. Nearby at Post Alley, chef Joe Brunch tweaks breakfast classics with Peruvian flavors like an omelet with aji chili sauce, chicken and cheese.
Over in Uptown, two blocks from Climate Pledge Arena, Tsuki Shokudo offers Japanese standbys like pork katsu curry and miso ramen and bar food like karaage chicken.
Crossing over the Fremont Bridge, the Korean hot spot Paran specializes in doen-jang bibim silky noodles coated in beef sauce and fermented soybean paste. But the must-order is the pan-fried mandoo that rivals some of the best dumplings in major Korean food hubs like Federal Way and Lynnwood.
In the University District, a half-mile west from Raising Cane’s sits the Mediterranean restaurant Gyro Sababa.
Farther northwest in Ballard, Andalucia Restaurant crafts some stellar Moroccan fare with standouts like the deep-fried sea bass with couscous and lamb shank tagine with prunes and almonds. Look for specials like the flaky pastilla pies filled with chicken or seafood.
In the Ballard Brewery District, Po’ Boy & Tings sets up inside Great Notion Brewing and runs six versions of its namesake sandwich from oyster, shrimp and catfish to takes with deep-fried pickles, chicken or tofu. (Not new but a change in address: Cookie’s Country Chicken relocates to the Terminal at 907 N.W. Ballard Way.)
Or how about pizza? In Phinney Ridge, chef Brian Clevenger swaps out his bistro Autumn to make way for his Italian brand G.H. Pasta & Pizza, which already has branches in West Seattle and Suncadia. (Psst, fans of Autumn’s hit burger with polenta fries can still order that at the new G.H.)
The Phinney area has turned into a pizza hotbed. Within a mile of G.H. you can find Windy City Pie, Cornuto, Ridge Pizza and Pizzeria La Rocca. On Wednesday nights, Ben’s Bread runs a pizza pop-up that may be one of the hottest spots in Seattle, with lines two blocks long for its sourdough crust pie. Also, the acclaimed New York-style pizza Stevie’s Famous will expand to Phinney by summer.
A mile up in Greenwood, the Middle Eastern cafe Mr. Maqluba sizzles up lamb chops and kebabs on the grill.
Farther north along Aurora Avenue North, Wagyu Factory runs an all-you-can-eat barbecue with prime cuts including A5 Japanese, M9 Australian and Masami Ranch American Wagyu for under $80. (Read the fine print, though, which includes a 90-minute limit and stipulations such as only eight items at a time.)
Early risers can head 3 miles east to Jaded Bagels, which bakes small batches of bagels with sesame seeds, poppy seeds or cheddar cheese-jalapeno peppers starting at 7 a.m. every day. Three miles south, Greek Grill serves falafel, lamb chops and shanks.
For your caffeine fix: The Thai Nudibranch Coffee debuts on Capitol Hill. Overlook Walk Café, the Aroom Vietnamese coffeehouse and 70 & Sunny Coffee Co. all open around the waterfront. Chai Sutra is near Denny Triangle. Jin Jin Matcha debuts downtown. And Blue Ridge Coffee House lands in its namesake North Seattle neighborhood.
Related
Restaurant News
More
Tan Vinh: 206-515-5656 or tvinh@seattletimes.com. Tan Vinh is a food writer for The Seattle Times and the original host of “Seattle Eats,” a podcast from KUOW.
Dining and Cooking