Party Fowl
Bobby Brown has extensive experience in the restaurant industry, currently serving as Kitchen Manager at Party Fowl since January 2020. Prior to this role, Bobby held multiple positions at Ted's Montana Grill from December 2012 to January 2020, including Proprietor, Senior Manager, and Manager. Bobby began a career in management at Stoney River Steakhouse and Grill, where the role of Manager was undertaken from January 2010 to December 2012.
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Party Fowl
Specializing in Hot Chicken and cold drinks, Party Fowl offers diners a one-of-a-kind experience in the heart of Nashville, Tennessee. The menu, created by executive chef Bart Pickens, includes a number of hot chicken dishes with heat levels ranging from mild to “Poultrygeist,” as well as creative spins on the classics. Party Fowl offers more than 20 local beers on draft, and is home to a craft cocktail program created by consulting beverage directors Freddy Schwenk and Matt Buttel of Nashville Ice Lab. With 13 large-screen TVs and a stage for live music performances, entertainment abounds at the hot chicken restaurant. Owners Austin Smith and Nick Jacobson opened the restaurant with the hopes of bringing together the best of Nashville under one roof by combining great food, great drinks and great music.