"What started out as a food truck has now blossomed into multiple brick-and-mortar locations around town. Chef and owner Joe Scroggs, who’s originally from the South, serves two types of poultry. The first is a mild herb-seasoned chicken. But for folks who love heat, the Nashville-style hot chicken is the one to try. It’s coated with cayenne paste and has a hint of sweetness and loads of spice. Both options can also be enjoyed as sandwiches on buttermilk biscuits or Hawaiian rolls. There’s another outpost in River West and one more coming soon to Roscoe Village. Online ordering is available here." - Eater Staff