Lady Jaye


  • Complimentary chef's choice small plate when you dine at the restaurant

What do you do with a giant, 2,000-pound smoker? Name it, of course. Meet “Cletus”—the applewood-eating monster that rules Lady Jaye, the very new (as of September) hotspot in West Seattle. Executive co-chefs Tyler Palagi and Charlie Garrison, veterans of Radiator Whiskey, the popular Pike Place Market bar, are having a field day at their new digs, turning out meat-lovers’ fantasies like smoked turkey drum with ancho barbecue sauce and pork belly “Pork-strami” sandwiches on rye. For the non-meat focused, Cletus works its wonders on smoked mushroom dip, garlic prawns, and bourbon teriyaki chicken wings. The Infatuation named Lady Jaye to its list of “Seattle’s Best New Restaurants of 2019,” citing its “creative and delicious BBQ,” while Forbes singled out Lady Jaye’s smoked bologna sandwich as “shockingly delicious.”

The Fine Print

Perk does not include oyster plate

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