When I last visited Nashville a few years ago, the big thing around town—at least from the tourist’s point of view, that is—was the then-current trend of Nashville chicken, a mouth-burning poultry specialty that everyone in the country was quick to jump on and utterly devour.
After having a tepid bit of the hot bird at our second or third choice—I can’t remember—I thought it was merely okay, definitely not worth the press it had been getting. Sure, the trip there was a bit tainted—a rude customer here, a sour partner there—and while I’m glad I tried it, I really felt like I didn’t need to ever have it again.