That original started in 2012 when Chapel Hill native Joe Scroggs, unable to find a decent chicken biscuit anywhere in the city, launched what's been called Chicago's first fried-chicken food truck -- a one-man operation running out of kitchen time rented from a DePaul-campus bar, with a three-item menu of herb-seasoned fried chicken, buttermilk biscuits, and cucumber coleslaw. Scroggs would get up at 3 a.m. to fry chicken and bake biscuits, sell out by lunch, and do it again the next day.
Chicagoist's 2014 review called his Nashville Hot "one of the only truly acceptable versions" the writer had found anywhere in Chicago. The truck's success built into brick-and-mortar locations, including a West Loop spot beyond this Roscoe Street one.
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