Fire Nashville Hot Chicken comes to West Chester

WEST CHESTER  — A stop to grab a bite to eat during a road trip to Texas created the impetus for two local men to create the recently opened restaurant, Fire Nashville Hot Chicken.

A stop at Prince’s Hot Chicken in Nashville turned into love at first sight for Jamie Gaffney, co-owner and chef at Fire Nashville Hot Chicken and co-owner Rocco DiPasquale, self-described “Chief Taste Officer,” in the borough at 126 E. Gay St.

“The entire trip down to Texas we couldn’t stop talking about chicken,” Gaffney said.

“We joked about turning around and spending the weekend in Nashville,” DiPasquale quipped. He then suggested that the pair of hot chicken lovers should open a restaurant locally.

The two partners took several taste-testing trips back to Nashville for a little research and development.

“I have culinary experience,” Gaffney, who attended the Art Institute  of Philadelphia said “I guess we should open up a restaurant.

“I’ve wanted since childhood to own a restaurant.”

For a year and half Gaffney performed “R &D,” while testing recipes, holding tastings and seeking perfection. Gaffney said he didn’t ask for recipes from other chefs and did all the work himself.

We had a product that could compete against any one in Nashville,” DiPasquale said.

The restaurant with 25 seats, and additional seating on Gay Street, features No. 1 seller the FIRE Signature Sandwich, featuring coleslaw, pickles, pimento cheese, hot honey and comeback sauce. Most everything is handmade daily including big selling appetizers. South of Hell’s Deviled Eggs and Amby Corn Fritters. Desserts include Gaff’s Grandma’s Banana Pudding and empanadas.

Warning: Four of the hottest peppers in the world are featured on the menu on the Cluck Around and Find Out: Carolina Reaper; Trinidad Scorpion; Seven Pot; and Ghost Pepper. Have no fear, there is a degree of heat tor every palate.

Gaffney was asked, “So what’s the secret?”

He said that he cooks only Nashville chicken and most everything is made from scratch daily. The chef said that the food is brined perfectly, the flour is dredged twice, seasonings are made every day, and they and consistent and true to those served in Nashville, and the menu is kept intentionally small to give customers the best experience.

Business has been good since the June 7 opening.

“It’s so gratifying to see people eat the food created and be so happy,” Gaffney said. “Everybody seems to be enjoying it.”

Ten full and part time employees work the eatery. Call 484-947-5199 and to take a peek at the menu, go to www.firehotchicken.com  Hours: Tuesday, 4 p.m. to 9 p.m.; Wednesday through Saturday, 11:30 a.m. to  8:30 p.m. and closed on Sundays and Mondays.

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