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. 

Music

Food & Beverage

Restaurants

Party Fowl

Austin Smith

Whitney Peck

David Smedley

The Front of House Staff at Party Fowl is responsible for delivering an exceptional dining experience to guests by providing friendly and efficient service. Team members, including food servers and bartenders, take orders, deliver food and beverages, and ensure customer satisfaction. They also maintain a clean and inviting atmosphere, making sure each patron enjoys Nashville's best hot chicken, local beers, craft cocktails, and live entertainment.

Front of House Staff

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Team members