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The newest contender for hot chicken mastery, Party Fowl comes from co-owners Nick Jacobson and Austin Smith, who met while working at 360 Bistro. The duo decided to create an upscale hot chicken joint, which means you'll find a lot more than hot chicken on the menu, plus two bars featuring classic cocktails, almost 60 (yes, 60) wines by the glass, a great selection of craft beers to accompany your fiery fowland even valet.
'Our customers can match a craft beer or even a nice Gewürztraminer with their hot chicken,” notes Smith.
Since opening in East Gulch in late September, the guys have already tweaked Party Fowl's namesake offering. 'Right away, we ran into complaints from some guests who said the chicken was too hot for them and other hard-core enthusiasts who thought it wasn't spicy enough,” says Smith.
So now you'll find four distinct options. The basic spice coating gets a kick of smoke from some bacon grease. Then, rather than ramp up the heat levels by simply tossing on more of the same seasoning, executive chef Bart Pickens utilizes different types of peppers to stimulate various parts of diners' palates. The Mild hot chicken variety uses the traditional cayenne pepper to spread heat around the mouth without being too painful. Medium's blend of cayenne and habanero produces heat that lingers at the back of the palate and triggers a burst of endorphins. Nashville Hot takes the medium blend and adds straight habaneroit'll attack the front of your tongue and set off your fight-or-flight impulses. Finally, the peak of insanity is represented by Poultrygeist, whose infusion of infernal ghost peppers promises a slow-burning scorch that grows with every bite and won't let go.
'We could go even hotter,” boasts Smith. 'I've got some Carolina Reaper peppers in my basementbut we'd have to get people to sign a waiver before they try that one.”
719 8th Ave. S., 615-624-8255; partyfowlnashville.com