Catching the wave of the Nashville hot chicken craze, Party Fowl offers better food than you might expect thanks to the pedigree and talents of its ownership group (Austin Smith and Nick Jacobson of 360 Bistro) and executive chef (Bart Pickens). And it’s a fun place to eat and drink regardless of the size of your party, with a hopping bar crowd and enough TV screens around to make it a great place to hang out before, during or after ballgames. The hot chicken doesn’t cut corners — it’s marinated in a buttermilk brine — and will arrive as hot as you can stand it. Or not hot at all. The Cajun-influenced menu includes worthy takes on gumbo and andouille sausage po-boys.
Full bar. Serving lunch and dinner 11 am-10 pm Mon-Thu, 11 am-11 pm Fri, 10 am-11 pm Sat, 10 am-10 pm Sun.
MUST EATS: Hot chicken, beer butt smoked chicken, deconstructed Cobb salad, skillet mac ’n’ cheese.
“Owners Nick Jacobson and Austin Smith of 360 Bistro have brought some of their high-end savvy to a lowbrow delicacy. Here, Nashville hot chicken gets top billing — but Party Fowl is more than a hot chicken joint.”
— Nancy Vienneau, For The Tennessean, Jan. 9, 2015
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