Slim’s Last Chance Chili Shack

By Kathryn Robinson January 3, 2009 Published in the May 2008 issue of Seattle Met

WHEN YOU ALREADY OWN an outfit called Pig Iron Bar-B-Q, can a sister operation called Slim’s Last Chance Chili Shack be far behind? It certainly isn’t far away (located just one door south of the Pig in Georgetown) or far afield, slinging a similarly down-home brand of vittles as its neighbor. Only, where the Pig’s about barbecue, Slim’s is all about the red: big heaping bowls of it, served up in four varieties daily (try the brisket and bean, with fire-roasted tomatoes and Angus beef)—and some of which, like the turkey–white bean and the chili verde —aren’t red at all. The nice folks here grill jalapeños and bake corn bread and are entirely too happy to ladle chili over fries or white cheddar grits or jalapeño macaroni and cheese. It all takes place in a room sprawling and spare—one part roadhouse, one part saloon—with a little stage in the corner so rockabilly bands can turn it one part nightclub on weekends. Open 2pm–2am, closed Sunday.

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