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Restaurant Openings and Closings

First Look: Hattie B’s Has Debuted in Deep Ellum

The Nashville hot chicken chucker officially opens on February 23. Here’s a little look at the Main Street joint.
By | |Photography by A. Carolyn Studio
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A. Carolyn Studio

First Look: Hattie B’s Has Debuted in Deep Ellum

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The bird has landed. At 3000 Main Street, Hattie B’s has at long last arrived in Dallas with its fiery Nashville hot chicken in tow. It opens today, February 23. This is the ninth Hattie B’s outpost and only its fourth location outside of its home state of Tennessee. Another is coming for Houston in 2023. Founders and father-and-son duo Nick Bishop and Nick Bishop Jr. debuted the original Hattie B’s in 2012. It has been expanding out of state since 2016. Executive chef Brian Morris will helm its Dallas kitchen.

Peruse the photo gallery (little top left corner button on the image above) for a sneak peek at the interiors, food, and the dudes behind the hot chicken. Or, you know, just go see it for yourself. Maybe some hot chicken will warm you up from the inside out during today’s chill.

Here’s what else you need to know about the hottest chicken joint in town.


Hattie B’s Hot Chicken Hot Intel

Hattie B’s By the Numbers

Square footage: 5,800 square feet including 1,000 square-foot outdoor patio 
Total seating: 131 seats (91 inside; 40 patio)
Hours: Mon.–Thu. 11 a.m. to 10 p.m., Fri. & Sat. 11 a.m. to 11 p.m., and Sun. 11 a.m. to 4 p.m. 
🔥 Spice levels: 6
🤠 Southern (no heat), 😎 Mild (touch of heat), 😅 Medium (warming up), Hot! (feel the heat), ☄️ Damn Hot!! (fire starter), ☠️ Shut the Cluck Up!!! (burn notice)

Opening Day Special

Hattie B’s will give away house-made chips with dill pickle seasoning on opening day. Please show Hattie B’s that we will gladly eat them out of house and home until there are no chips left. Another kind of chip, so to speak, are the dill pickle coins that are breaded and fried, then tossed in Hattie B’s signature hot spices. It’s a new Dallas-only food item. Speaking of Dallas only…

What’s On the Menu?

Find a menu of platters (jumbo tenders or wings, served “hot” or “not”), sandwiches, whose chickens can come with “no heat” or cranked all the way up to “Shut the Cluck Up!!!” Plates come in a whole manner of bird part combinations (dark meat or white, legs, thighs, or breast—you decide), plus two sides, such as pimento mac and cheese or black eyed pea salad.

The dessert list is short and sweet: seasonal fruit cobbler, banana pudding, root beer or Coke float, or ice cream. Expect both local and domestic beers and a casual dining setup.

Dallas-Only Booze

While the food menu will be much the same a other outposts, the drinks are a whole ‘nother story. Draft cocktails—yes, booze on tap—will include Shack Water (a spin on Ranch Water than swaps tequila with gin and adds grapefruit alongside the requisite Topo Chico) and a bourbon-spiked John Daly, er, Arnold Palmer. There will also be frozen cocktails aplenty, plus beer and wine, including sparkling wine. “Bubbles and hot chicken go great together,” says chef Morris. And you better bet the bloody mary will be bloody spicy.


Rosin Saez

Rosin Saez

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Rosin Saez is the online dining editor for D Magazine's food blog SideDish. She hails from Seattle, Washington, where she…

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