Chicago restaurateur Jared Leonard (Stone Soup Collective) was on a trip to Nashville to attend a BBQ conference, when he first tried this classic spicy Nashville preparation of fried chicken. He was hooked, and the journey began. Hosting chicken labs in his catering kitchen, he spent over a year fine-tuning the recipe for the best way to make it "Nashville Hot" fried chicken. Alongside his team, they developed classic southern biscuits, collard greens, and other traditional southern fare - and our first store opened in 2016.