News

Prepared Foods: 2017 Restaurant Menu Trends

Party Fowl was included in an article on Prepared Foods. The article, titled “2017 Restaurant Menu Trends” identifies eight trends driving food service menus. Party Fowl is included under the “Next-Level Nacho” trend.

Grand Ole Opry: Nashville’s Best Cocktails

“Whether you’re closing out the evening with a fancy nightcap or just getting the party started with a boozy bushwhacker, wet your whistle with one of our favorite cocktails around town. Our go-to guide is organized by liquor of choice.”

Party Fowl Featured on Breaking Bass: The First Cast [VIDEO]

Breaking Bass is a series that follows fishermen Oliver and Carnell as they travel across the country in search of the biggest bass. The first episode features Oliver and Carnell eating Poultrygeist chicken a Party Fowl! (near the end of the clip)  Catch the first episode by clicking here. 

A Testimonial from Plain Chicken Blog

“This summer we went up to Nashville a couple of times for sporting events. Nashville is our favorite weekend getaway spot. It isn’t a far drive and there are SO many great places to eat! I made sure that we tried some new places on each trip. The first new place we tried was Party Fowl Hot Chicken.”

Tennessean: 18 questions with Party Fowl chef Bart Pickens

Party Fowl Executive Chef Bart Pickens brings his 33 years of culinary experience to Nashville’s newest hot chicken concept where he has introduced Music City to a level of heat known as “poultrygeist.” He helped create the menu back in 2014 and has been evolving its options ever since.