Why Hot Chicken is on Fire

A decade prior to opening Pepperfire’s doors back in 2010, owner Isaac Beard fueled his hot chicken addiction with visits to all the best spots in town. It took him three years to hone his proprietary spice blends. Fortunately, it was a success, with heat levels ranging from light mild to XX Hot. After praise from local and national press, it got too big for its original locale, opening a new and improved location last summer with craft beer, indoor seating and modern conveniences like restrooms and A/C. [read more]


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