PARTY FOWL PLANS TO EXPAND TO MURFREESBORO THIS FALL
Nashville-based hot chicken eatery plans to expand to a third location in November 2017
In the wake of its recent announcement to open a store in Donelson, Party Fowl reveals plans to expand once again bringing the heat to Murfreesboro, TN. Scheduled to open this November, the new Nashville Hot Chicken restaurant will be located at 127 SE Broad Street in the downtown area.
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.
“Murfreesboro is one of the fastest growing cities in the region, but is still rooted in its foundation of family and community. We know the community thrives on its ‘live, work and play’ mentality, and we are beyond excited to be a part of it,” says Party Fowl owner, Austin Smith. “With Party Fowl located downtown right off The Square, we are looking forward to adding the tradition of Nashville Hot Chicken to the foodie tapestry of Murfreesboro.”
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 the 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, and once opened, Party Fowl will be one of few establishments in Murfreesboro to offer the weekend, midday meal.