Cameron Hanin at Ma’ono Fried Chicken & Whisky

Bio

Craft/Empellon Cocina/Hearth/Tavern Law. Current El Jefe Pollo at Ma'ono Fried Chicken and Whisk(e)y. Rising Star Chef Seattle 2015.

Where I Eat

Behind the Scenes

Chef Cameron Hanin reviews  at post.venue.name
"Brian's sausage fingers? ✔ Tongs dripping with hot chicken lard? ✔ Stack o' tickets? ✔ Thanks for the visit and pics @sargentworks #Repost ・・・ The plating of the fabulous Chicken Sandwich from @maonoseattle ******************************************* #thefeedfeed #chefs #foodoftheday #foodpost #foodaddict #foodlife #foodinsta #foodgram #chefsofinstagram #cheflife #chefsroll #buzzfeast #hautecuisines #gloobyfood #beautifulcuisines #foodgawker #foods4thought #foodblogfeed #todayfood #tastingtable #thekitchen #onthetable #photooftheday #travelphotography #f52grams #seattlefoodie #foodies #foodporn #food ******************************************"
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Chef Cameron Hanin reviews  at post.venue.name
Ma’ono Fried Chicken & Whisky
$$$
Hawaiian
West Seattle
"smoked pork ribs cooked in banana leaf, coconut caramel, toasted chili sambal and spring onion 📸 by Antoinette Bruno"

From My Menu

Chef Jason McClure reviews Burger at Ma’ono Fried Chicken & Whisky
$$$ | Hawaiian
West Seattle
"There is absolutely nothing bad on the menu, but the half-pound beef burger at Ma'ono Fried Chicken & Whiskey is not to be missed. The burgers are formed and grilled à la minute, and the good American cheese and chiffonade of crispy head lettuce is delicious and comforting."
Chef Cameron Hanin reviews Sunchoke, chilies, kumquats, and a miso-garlic puree at Ma’ono Fried Chicken & Whisky
$$$ | Hawaiian
West Seattle
"This ugly little plate of tubers that we gathered at @seattlefarmersmkts because we aspire for all things to taste like tater tots. Sunchoke, chilies, preserved kumquats and a puree made with a miso-garlic ferment (ninniku miso-zuke). We got #tweezers and #skinnyjeans because we #fancy @maonoseattle"
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