Here is the opening date of the first hot chicken restaurant Hattie B’s Nashville in Texas

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Hattie B’s Hot Chicken’s first restaurant in Texas is set to open February 23, 2022 in Deep Ellum.

The family-run restaurant in Nashville, Tennessee first announced its Texas move in August 2020, and hot chicken fans have been sweating since its arrival. It made our list of the most exciting new restaurants opening in Dallas, although it was originally slated to open in 2021.

Hattie B’s hot chicken sandwich, $11.50, is one of her bestsellers. The restaurant originated in Nashville, Tennessee, but has expanded to several other cities, including Las Vegas, Memphis, and Atlanta.

Hattie B’s is a fried chicken joint that spices up each bird with cayenne pepper, for varying levels of heat. And although foodies are now lining up for their crispy, tangy sandwiches, it wasn’t always this way, says co-founder Nick Bishop, Jr. in a Dallas Morning News interview.

“At first it was just my dad and I standing in the doorway asking people to come in,” Bishop says.

Bishop calls hot chicken “everyone’s food” — not a new way of doing chicken in Tennessee, but a style that’s been around in the state for about 100 years.

He and his father opened the first Hattie B’s in Nashville 10 years ago. Then TV show Weird Foods America and Food & Wine we acknowledged. Then tourists from Tennessee arrived in droves, some queuing for more than an hour to see what everyone seemed to be chuckling.

“It’s wild,” Bishop said of the fervor.

“Really, I don’t think any of us expected that.”

Hattie B’s has modestly expanded to several restaurants in Nashville and others in Las Vegas, Atlanta and Memphis. The Dallas restaurant will be the ninth for Hattie B.

Bishop says they liked Deep Ellum because it was authentic and historic.

“Deep Ellum was really one of those neighborhoods, when we first spent time there, we were like, man, there’s a lot of juice here,” he says. “As cities continue to grow, you need to preserve these things: the old buildings, the great history that comes with them.”

Texas’ first Hattie B’s will have the same menu as the others, though it’s the first to feature an upgraded bar. They will add frozen cocktails and batch cocktails on tap. Sparkling wine should also be interesting: “Bubbles and hot chicken go well together,” says executive chef Brian Morris.

Hattie B's 1/2 bird plate (breast, leg, thigh and wing - high heat level) is served here with Southern greens and chili macaroni and cheese.  The plate will cost $14 at the new restaurant in Dallas.
Hattie B’s 1/2 bird plate (breast, leg, thigh and wing – high heat level) is served here with Southern greens and chili macaroni and cheese. The plate will cost $14 at the new restaurant in Dallas.

We’re particularly interested in the hot Bloody Mary which is infused with hot chicken and dill pickles.

And don’t tell the folks in West Texas, but their Shack Water — a play on ranch water — is made with gin and grapefruit instead of tequila and lime.

A new menu item landing at all new restaurants, Dallas included, is Spicy Fried Pickles. Dip them in Nashville’s throwback sauce, the chef says.

The restaurant has a patio for 40 people and a larger dining room for 90.

It joins a long list of Nashville hot chicken restaurants opening in Dallas-Fort Worth — though most of them aren’t from Nashville. At Hattie B’s, Bishop and his team prepare their hometown dish.

Nashville Hot Chicken is fried chicken coated in a cayenne-based spice blend.  It can be very spicy or mild: it all depends on the level of heat you choose.  Here, fried chicken from Palmer's Hot Chicken in East Dallas is served with white bread and pickles.

“My only thing with anyone who makes hot chicken is: knowing where it came from, knowing who came before us. Knowing the origin story. I think as he grows up, the fear of all is that it loses its roots, its history, its soul.

Hattie B’s Hot Chicken is located at 3000 Main St., Dallas. It is expected to open on February 23, 2022.

For more food news, follow Sarah Blaskovich on Twitter at @sblaskovich.

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