"There’s no shortage of hot chicken in Denver, but chef Nick Graves (who also makes one of the city’s best new burgers) did his research thoroughly at the source in Nashville to develop his elaborate recipe, and it shows. Options abound, from sandwiches and brunch plates to buckets and platters with all the trimmings — think sides like coleslaw and mac-and-cheese, plus dips such as charred-onion ranch to Alabama-style white sauce. Bits of bird even top deviled eggs." - Lucy Beaugard, Paul Albani-Burgio, Ruth Tobias, Eater Staff
Bound Agency