Food

Carla Hall Will Bring Nashville Hot Chicken to DC

But first, New York.
The Chew's Carla Hall will bring her Nashville hot chicken to Washington after debuting in New York. Photograph by Tristan Mosser.

The Chew‘s Carla Hall officially launched her Kickstarter campaign today to open her first restaurant in New York City: Carla Hall’s Southern Kitchen, which will specialize in Nashville hot chicken.  

“I always said, ‘I don’t want a restaurant,'” says Hall. “My consciousness about the whole thing has changed. I’m all about seeing the signs in things, and they’re pointing to yes.”

Though her base is in DC, Hall says her decision to first open in the Big Apple was based on her business partners being located in New York, and she’s currently living there while filming her ABC show. Don’t despair: We’re up next. Hall hopes to bring the fast-casual concept to Washington in 2016, and says she’s eyeing locations such as the Atlas District.  

The fiery fried birds from Hall’s hometown are currently having a moment in the culinary world, splashed across the pages of Bon Appétit and drawing lines during a pop-up at Seasonal Pantry. In addition to the hot chicken, Hall will serve a roasted version and several vegetarian Southern sides from her cookbook, including mac and cheese, slaw, cornbread, creamed kale, black-eyed peas, and more. To wash it all down will be beer, wine, and of course, sweet tea. 

The Kickstarter campaign, which will help fund the final buildout for the restaurant’s kitchen with its $250,000 goal, runs through October 29; Hall projects a spring 2015 opening. Donors receive anything from their names on the restaurant’s “founders wall” ($25) to a dinner for nine at the eatery cooked by Hall ($2,000). Hey, New York isn’t a far trip.

We’ll keep you updated on DC expansion plans.

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Anna Spiegel
Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.