southern.

Let's start off with a confession. After living in Tennessee for nearly three years and visiting Nashville multiple times, I'm ashamed to admit I never visited the famed hot chicken joints (Hattie B's or Princes!). I know, I know. Judge me if you please. 

So I've anxiously been awaiting St. Louis' own hot chicken spot. And boy did it deliver. 

{open kitchen lets you watch them make your hot chicken before your eyes}

Southern opened their doors last week and the word quickly spread around town. We got there around 11:30 and the line was already creeping down the block. The Midtown restaurant shares a building and a co-owner (Mike Emerson) with the already beloved Pappy's. So if you're used to waiting in line at Pappy's, this is no different. But what made that line seem to fly by was a friendly visit from co-owner/chef Rick Lewis. Not only was he armed with a smile and a hello, but better yet, SAMPLES. In a little cup was his house made bologna. A far cry from the kind I remember as a kid that was wrapped in that red plastic. This my friends was some fantastic bologna. 

{mild chicken + mac n' cheese + coleslaw}

But I came for the chicken. And that first bite was worth the 25 minutes we waited in line. Crunchy, juicy and just enough kick to make you want that piece of Companion white bread it sits atop. I went with Mild which was plenty spicy for me, but if you're a braver soul there's also a 'Cluckin' Hot' and a 'General Tso' that is supposed to have a nice soy kick. 

{so many tasty options}

The sides are as a classic as they come, from greens to mac n' cheese (amaaaazing) to a vinegar cole slaw. In addition to the chicken, there's also several great looking sandwiches (one of course with that delicious bologna). I think it'll be tough for me to go back and not get that chicken but perhaps I'll just have to go twice as often…I'll be glad to wait in that line if it means more samples!

{the line took about 25 minutes but it was only their third day open}