Red's Hot Chicken

Chef Eric 'Red' White brings 15 years of local kitchen experience—including stints at 1808, Table 3, and Pomodoro East—to this counter-service operation. The kitchen prepares fresh, crispy chicken across heat levels spanning Southern Mild to Nashville Fire, where the seasoning focuses on depth of flavor alongside the heat. Plates revolve around tenders, loaded fries, and chicken and waffles, alongside signature items like the Dirty Bird Sandwich, with seating limited at the counter itself.