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This week the social media universe erupted with the news that beloved West Seattle restaurant Spring Hill will change its name to Ma’ono and its menu focus to fried chicken.

This is welcomed news, indeed, for the denizens who often failed to score coveted reservations to their famed Monday night fried chicken dinners of late.

I caught up with Spring Hill owner Mark Fuller in order to get the skinny on the new and improved Spring Hill.

Sexy Food: Why did you decide to rename and rebrand Spring Hill?

Mark Fuller: The response we have received for fried chicken dinners have always been a little staggering.

It has become what we are known for so we decided to adapt. MF: The Hawaiian word “‘ono” translated means delicious or tasty; to relish or crave; deliciousness, flavor, savor. Ma’ono translated is to make flavor or to make delicious.

SF: Will any old menu items still be available or will you have a completely different focus? Dredge through a simply seasoned flour dredge, back through an egg and buttermilk batter, then through the seasoned flour and fry in peanut oil. SF: Anything else you’d like to share with our readers?

MF: Our burger and saimin are direct transplants to go along with the fried chicken. SF: I know you have a connection to Hawaiian salt- can you elaborate on that? MF: Thanks to everyone who supported and dined at Spring Hill the past 4 years. We are embracing the fried chicken so get your crew over to Ma’ono and have some fun!

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