Specializing in Hot Chicken and cold drinks, Party Fowl offers diners a one-of-a-kind experience. 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 wall-to-wall large-screen TVs, and a brunch that is like nothing else in Franklin, entertainment abounds at our hot chicken restaurants. The Franklin location is even decked out with a beautiful event space, perfect for small and large gatherings alike.