Fat Belly Jacks
Fat Belly Jacks is by Sydneysider Ben Kagan (Down n’ Out).
A fried chicken “crawl” through America inspired him to bring Nashville-style hot chicken to the strip. The super-succulent chook, smothered in a spicy-sweet sauce, packs some serious heat (and crunch).
Patrons choose the cut (thigh, wing, tenders) and heat level (Southern Style to Really F**cking Hot!). For those who are game, there’s an even spicier off-menu option made with a super-secret hot sauce and served with black latex gloves.
Each serve comes on a slice of white bread with pickles and a side: choose from mac’n’cheese, bacon-fried greens, Memphis slaw and more. The white bread soaks up the sauce and acts as a palate cleanser, as do the pickles. They help to cancel out the heat a bit and cool down your mouth.
There’s an extensive selection of North American spirits – whiskey, bourbon, mezcal, tequila, moonshine and more – plus a tight crop of beers, including a house pale ale and lager.
The theme extends beyond the menu. Posters of iconic westerns line the walls, and an all-American soundtrack of blues, rock, soul and country pumps through the sound system.