"Pepperfire moved from East Nashville to the Nations a few years ago, and according to some people, that’s when the quality took a bit of a hit. The bird here is generally cooked well with a nice crispy exterior, but on off days, the skin can take on a bit too much grease, making it slightly soggy. If you want to break a sweat, you’re going to have to max out your heat level—it’ll take going higher than a four to feel any kind of tingle. But they get extra gold stars for a killer green chili mac and cheese and banana pudding that you can now enjoy on the spot in their expanded dining room." - Jackie Gutierrez-Jones
Eliza Kennard
