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Nashville Four-Alarm Fare

There is plenty of yummy comfort food in Nashville, from buttermilk biscuits in the morning to banana pudding for dessert; but one of the Music City's lesser known culinary lures is its passion for extremely fiery chicken and fish, radiant with pepper punch. If you like it hot, this trip is a must!

Prince's Hot Chicken Shack
Bolton's Spicy Chicken & Fish
Joe's Bar-B-Que & Fish
Eastside Fish
Prince's Hot Chicken Shack - Nashville , TN
This bird is h-o-t. Of the four degrees of Scoville scale pain Prince's offers, even mild packs a punch; hot will make eyes water and lips tingle; extra hot? You tell us! Princes quarters and halves are seasoned down to the bone; and their crust, which strips off in luxurious patches that are equal measures crunch and chew, is radiant with red-orange spice. It's salty but not throat-parching; and the miracle of it is that the flavor of plush chicken imbued with plenty of natural schmaltz (chicken fat) bursts right through the heat.
Bolton's Spicy Chicken & Fish - Nashville , TN
The fact is that if you don't like really hot food, Bolton's chicken might indeed be reason for a melt-down, especially if you ask for it hot. What's great about it, for those who do like ferocious food, is that the heat is deep in the meat, right down to the bone itself. It is much more spicy than it is salty, making each bite a taste-buds adventure.
Joe's Bar-B-Que & Fish - Nashville , TN
This food is indeed made to order. No heat lamps here. Fish is crisp and hot from the deep fryer. The cornbread that sandwiches pulled pork in Joe's wonderfully soulful sandwich comes off the grill so steamy that the unwieldy sandwich is almost too hot to handle.
Eastside Fish - Nashville , TN
The Giant King, signature dish at Eastside Fish, is immense. A pair of whiting fillets, each at least a half-pound, are dredged in seasoned cornmeal and crisp fried, then sandwiched between four slices of soft supermarket white bread. The fish is cream-moist and delicate, its brittle crust mottled with splotches of four-alarm Louisiana hot sauce and enveloped in a harmony of crunchy raw onion, dill pickle chips, and smooth yellow mustard.

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