Which is more difficult: finding a chef to open his place on Mondays or finding a chef to serve fried chicken in Seattle? Chef Mark Fuller of Spring Hill gladly does both. Reservations for Monday’s special family-style meal—herb dumplings in a cheddar cheese sauce, mashed potatoes with gravy and slaw, fresh cucumber salad, jalapeño cornbread, and two whole chickens—usually fill up by Friday. Fuller brines the chickens for six hours, then dredges the birds in a homemade spice mix based on his grandmother’s go-to flavoring, Johnny’s Seasoning Salt. Fuller also stirs up the perfect fried chicken cocktail: a bourbon-based drink he calls Kentucky Sweet Tea.