Nashville-based hot chicken eatery plans to expand to a third location in November 2017
MURFREESBORO, Tenn. – In the wake of its recent announcement to open a store in Donelson, Party Fowl reveals plans to expand to Murfreesboro November 2017 at 127 SE Broad Street in downtown Murfreesboro.
The 6,200-square foot restaurant will open in the former home of Brew U and offer indoor seating for 160 guests plus a patio that will hold up to 30 diners. Guests will find ample parking onsite, with approximately 100 spaces available, adjacent to the restaurant.
Party Fowl owner, Austin Smith will lead all three restaurants as operating owner, working closely with Bart Pickens as corporate chef, and Tiffany Thompson as corporate operations manager, who are currently based out of Nashville’s 8th Ave. location.
The menu will stay consistent between the new stores, offering the community of Murfreesboro elevated Nashville Hot Chicken dishes, a highly-touted brunch menu, boozy slushies and local brews.
Chef Pickens brings with him creative spins on Nashville Hot Chicken and Southern classics to the new location, such as the Hot Chicken B&B (boneless chicken breast on Texas Toast with beignets coated with bourbon glaze), Beer Butt Chicken (whole smoked “beer butt” chicken served with Alabama white BBQ sauce), Jack Daniels Lacquered Lollipops (chicken lollipops lacquered in Jack Daniels BBQ), Hot Chicken and Stuffed French Toast (thick-cut, house-made cinnamon brioche stuffed with apples and bourbon cream cheese, dipped in orange custard, skillet fried and served with hot chicken), Brunch for Two (a 55-ounce Nashville Hot Bloody Mary topped with two fried Cornish game hens, Scotch eggs and fried okra) and more. The restaurant’s brunch menu will be the first of its kind in the area.
Party Fowl plans to offer its full menu 11 a.m. to 10 p.m. Monday through Friday, 10 a.m. to 10 p.m. Saturdays and Sundays and a brunch menu 10 a.m. to 2 p.m. Saturdays and Sundays.
About Party Fowl
Opened in the Gulch in 2014, Party Fowl specializes in hot chicken and cold drinks, and offers diners a one-of-a-kind experience in the heart of Nashville, Tennessee. The menu, created by executive chef Bart Pickens, includes a number of hot chicken dishes with heat levels ranging from mild to “Poultrygeist,” as well as creative spins on the classics. Party Fowl offers more than 20 local beers on draft, and is home to a craft cocktail program featuring signature frozen cocktails. Owners Austin Smith and Nick Jacobson opened the restaurant with the hopes of bringing together the best of Nashville under one roof by combining great food and great drinks. Visit the website for additional information or follow on Facebook, Instagram and Twitter.