Fat Belly Jack’s have brought their Nashville-inspired fried chicken offering to the Illinois Hotel in Sydney’s Five Dock.
The concept is taking over the courtyard from Wednesday to Sunday, churning out everything from jalapeno poppers to salads, wings, burgers and more.
Diners can choose from five levels of heat for the Nashville hot chicken burgers, tenders, wings and fried tofu, with levels starting at zero and working up to red hot and beyond.
“We’re really excited about being at the Illinois,” says Fat Belly Jack’s Rob Willis.
“We’ve had a great constant stream of locals through and they’re loving what we’re doing.”
The Illinois has recently undergone a refresh under owner Bill Young, who acquired the venue in January 2020.
The space’s aesthetic is influenced by mid-century cues and Beverly Hills glamour. Highlights include a 12-metre Carrara marble bar and a bespoke 17-metre curved green leather lounge.
“The finishes used are not something that you would expect to find in an urban pub setting,” says designer Thomas Jacobsen.
“I think it will take people walking into the venue to really appreciate the full extent of what we have done, and the level of detail.”
