Hattie B’s
Medium White with Pimento Mac n’ Cheese
Hot Dark with Red Skin Potato Salad
Banana Pudding
Peach Cobbler
Taking a trip to Belle Meade Plantation between meals three and four it was just prior to the post-work rush that we entered the original Hattie B’s, and finding almost no wait where a nearly two hour line would be noted just a few days later when we passed by it was on the outdoor covered patio that we indulged, nearly every item selected proving exactly how much quality ingredients benefit everything from soul food to fine dining as the fried chicken proved to be amongst the two or three best I’ve ever tasted, a subjectively high standard to say the least.
Opened near Vanderbilt as recently as 2012 by a father and son team known for their previous work at a nearby Meat-and-Three, Hattie B’s has skyrocketed to the top of most local “hot chicken” lists and receiving long lines of patrons as well as accolades a first bite of the juicy bird immediately explains the fervor – a light bit of heat found in the medium while a great depth of spice but no unnecessarily scorching peppers permeate the “hot” option, a few more degrees available to those interested but not something my Midwestern-born palate was willing to chance on that particular day.
Equally impressed with Pimento tinged Macaroni and Cheese, and truly surprisingly by skin-on Potato Salad that eschewed all the mustard in favor of cream and acid to balance the bite, it was with a duo of desserts that the meal finished up, the pudding a rather standard rendition with some of the ‘Nilla Wafers left crunchy while the cobbler with fresh peaches was an early summer treat with a whole lot of sweetness that I rather wish I’d have ordered a la mode.
http://www.hattieb.com/
