Other restaurants on Greenwood Avenue are still going strong around 8pm, but Chicken Supply is dark, the staff heading out to put kids to bed or visit friends’ bars.
In the pocket-size space once home to Opus and Co., owners Paolo Campbell and Donnie Adams and their staff somehow manage to prep nearly 200 pounds of chicken each day. By 7:30, pre-order customers have often picked up the final few thighs and drumsticks—and tomorrow’s chicken is laid into brine and the cycle begins anew.
Seattle already has buckets, platters, and chains of tasty fried chicken. Into that fray waded two friends who met at culinary school
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