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Spokane, Washington  Est. May 19, 1883
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Ready for barbecue? Lady Jaye has the meat

Dan Webster

Above: The meat makes the mouth water at Seattle's Lady Jaye West. (Photo/Lady Jaye West via Instagram)

As I write this, it’s raining. That’s a welcome occurrence in some respects, especially to those who worry about the drought affecting the rest of the West.

But as we approach summer, some backyard gourmets are frustrated: They can’t wait to fire up their barbecues.

Until then, they can join the rest of us and at least read about places that are already serving what Leslie Kelly describes as “not your typical barbecue.”

One prominent establishment, Lady Jaye West, is in Seattle.

Kelly, as I’ve written in the past, is a former colleague of mine at The Spokesman-Review. She and her husband, John Nelson, still write for the paper as part of their life on the road.

Kelly, too, write a regular column for And one recent column listed a number of barbecue spots that the couple have encountered across the country.

The cities she mentions also and include Memphis, Charleston, S.C.; Austin, Texas. But it is Seattle that most likely will appeal to Spokane readers.

And the dish she is highest on? The “massive bone-in ribeye steak that looks like it’d be at home on a white linen tablecloth,” which is the brainchild of chefs Tyler Palagi and Charlie Garrison.

But she also mentions “Recent standouts on the specials board (that) include a pork belly bahn mi, massive beef ribs and a smoked Delmonico cheesesteak.”

She suggests checking out the Lady Jaye West Instagram feed for more information.

Better yet, drive west and check the place out for yourself. If you do, Kelly suggests, make time to stop in “at the restaurant’s teeny general store, a spot where they sell some of the primo meats that the chefs use in their imaginative preparations.”

And enjoy.

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