![]() Moving up to “hot,” I encountered the “just right” Goldilocks standard of true Nashville-style fiery heat. This level imparts a palpable tingle but not a burn. With “warm,” I noticed the telltale sign of real Nashville-style hot chicken: a shiny, crunchy and stout red crust that delivers a rich and irresistibly salty rush of cayenne-pepper sting. I tried all four flavors - “cold,” “warm,” “hot” and “holy” - and can report that with entry-level “cold,” despite this place's name, I just received damn good, golden-brown, perfectly seasoned and delicious fried chicken. Orders with multiple pieces can feature two heat levels. The exception to this meal rule is HCT's priciest item - the $13 sandwich meal - which teams a double-helping of Ma's Mac with a gloriously messy tower of boneless breast meat, pickles, slaw and bread.Ī la carte costs are $6.50 for either five wings, four drumsticks or a dark meat quarter-chicken enormous breast pieces, both boneless and bone-in, are $7.50. ![]() Meals come with accessories that help diners deal with facial flames: industrial white bread good slaw with a semisweet, red-wine vinaigrette stout pickles and “Ma's Mac,” a popular but unfortunately sauce-less preparation that's about equal parts soft elbow macaroni and melted cheese. ![]() ![]() Prices are modest and largely based on whether chicken is ordered a la carte or in a meal. Exteriors vary from the pleasantly crisp surfaces of the gigantic boneless and skinless breasts to the fantastically crackly thicker crusts of the hefty skin-on, bone-in pieces. Spiciness aside, all pieces offer uncommonly tender and juicy, buttermilk-brined meat. We know if you don't have what you need at home, it'll be difficult to bring your all to work.The menu is equally simple: a few sides and add-ons one worthy dessert free, fresh-tasting house ranch dressing and four varieties of fried chicken ranging in spiciness from not-at-all to somebody-help-me hot. We've worked with our team to establish benefits supporting both personal and professional success. We’re an all-hands-on-deck kind of place, no one's ever too important to do dishes or pick up trash as they walk through the dining room. From day 1, you'll have expectations on paper, so you'll know what you've got to do to grow and keep increasing your income. You'll get promoted as you master positions in the front and back-of-house - everything from the cash register to chicken fryer. From there, your career path is up to you. It sounds crazy, but everyone from top to bottom has pulled shifts on our tank. Because of that, everybody starts in the same place - on our dish tank. We work hard to give our team members significant opportunities to grow, regardless of previous experience or education. Our work environment is fun, energetic, and rewarding. In other words, if you've had a run-in with the courts or have established a record (we call those 'alternative resumes') for yourself, we welcome you to apply and promise you the same consideration we would any other candidate From there, we opened up on the second floor of the historic North Market downtown, then added multiple locations in Cleveland and Columbus neighborhoods.Īside from great chicken, we're also a Fair Chance employer - this means we judge our applicants by their future plans, not their past. ![]() Just about 8 years ago, we started selling Nashville-style hot chicken out of a window in Olde Towne East - we did it every weekend for an entire summer and fall. Sign on Bonus of $500 for Spanish speaking applicants after 90 days of employment! ![]()
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