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A Handy Guide to Bizarre Foods' Nashville Stops

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Miss last night's Bizarre Foods America Nashville episode? There was laughing, shooting and a heavy dose of that Music City staple, hot chicken. But have no fear, we've got a recap, in handy map form, of all of host Andrew Zimmern's restaurant stops.


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Arnold's Country Kitchen

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Zimmern calls his spread at the classic meat and three a "guaranteed plate of happiness," then runs into Ed King, the writer of southern anthem 'Sweet Home Alabama,' who directs him to the squash casserole.

Hattie B's Hot Chicken

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Professing his love for Hattie B's, Zimmern gets his mouth and nose set ablaze by the fiery fowl.

Prince's Hot Chicken Shack

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The Bizarre Foods host tries to wrangle the closely guarded hot chicken recipe out of owner Andre Prince Jeffries (to no avail). Jeffries then spares Zimmern from the extra hot for fear he might "disturb the passengers on the plane."

Bar No. 308

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It's Nashville, so there has to be music, as Otaku South founder Sarah Gavigan takes Zimmern to East Nashville watering hole No.308 for some booze and tunes provided by local musician Nikki Lane, among others. Keep an eye out for cameos from chefs Sean Brock and Tyler Brown. Then Gavigan sets up shop the next day at East Nashville's The Silly Goose for the last Otaku South pop-up of the season. On the menu: hot chicken ramen, of course.

Peg Leg Porker

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In this segment, Carey Bringle's dry ribs get the star treatment at his Gulch palace of pork.

Martin's Bar-B-Que Joint

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Pit master Pat Martin goes whole-hog at his original Nolensville outpost. A hog is smoked, belly and cheek meat are eaten, fists are bumped.

Azadi International Food Market

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Since Nashville is home to North America's largest Kurdish population, Zimmern heads a little south of town to the Azadi Market, where he gets a first hand look at their bakery operation, as well as tries his hand at the tandoori oven. Local resident and co-founder of Tennessee's American Center for Outreach Remziya Suleyman then invites him back to her home for a traditional Kurdish family meal.

Catbird Seat

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Former Catbird Seat chef Erik Anderson and current executive chef Trevor Moran give Andrew Zimmern the first televised view of this 32-seat kitchen within a dining room. A take on Nashville hot chicken, chicken liver terrine with Cheerwine glaze and pigeon leg jerky are all on the menu.

Arnold's Country Kitchen

Zimmern calls his spread at the classic meat and three a "guaranteed plate of happiness," then runs into Ed King, the writer of southern anthem 'Sweet Home Alabama,' who directs him to the squash casserole.

Hattie B's Hot Chicken

Professing his love for Hattie B's, Zimmern gets his mouth and nose set ablaze by the fiery fowl.

Prince's Hot Chicken Shack

The Bizarre Foods host tries to wrangle the closely guarded hot chicken recipe out of owner Andre Prince Jeffries (to no avail). Jeffries then spares Zimmern from the extra hot for fear he might "disturb the passengers on the plane."

Bar No. 308

It's Nashville, so there has to be music, as Otaku South founder Sarah Gavigan takes Zimmern to East Nashville watering hole No.308 for some booze and tunes provided by local musician Nikki Lane, among others. Keep an eye out for cameos from chefs Sean Brock and Tyler Brown. Then Gavigan sets up shop the next day at East Nashville's The Silly Goose for the last Otaku South pop-up of the season. On the menu: hot chicken ramen, of course.

Peg Leg Porker

In this segment, Carey Bringle's dry ribs get the star treatment at his Gulch palace of pork.

Martin's Bar-B-Que Joint

Pit master Pat Martin goes whole-hog at his original Nolensville outpost. A hog is smoked, belly and cheek meat are eaten, fists are bumped.

Azadi International Food Market

Since Nashville is home to North America's largest Kurdish population, Zimmern heads a little south of town to the Azadi Market, where he gets a first hand look at their bakery operation, as well as tries his hand at the tandoori oven. Local resident and co-founder of Tennessee's American Center for Outreach Remziya Suleyman then invites him back to her home for a traditional Kurdish family meal.

Catbird Seat

Former Catbird Seat chef Erik Anderson and current executive chef Trevor Moran give Andrew Zimmern the first televised view of this 32-seat kitchen within a dining room. A take on Nashville hot chicken, chicken liver terrine with Cheerwine glaze and pigeon leg jerky are all on the menu.

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