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House Ranch to flow again at Hot Chicken Takeover

House Ranch to flow again at Hot Chicken Takeover

614Now

When the order came down March 15 to close dine-in service for Ohio restaurants, Hot Chicken Takeover was one of many restaurants that made the quick transition to carry out only. However, it was short-lived as their North Market and Crocker Park restaurants closed on March 20, followed three days later by the Easton and Clintonville locations.

One of the more popular restaurants in the city is now ready to fire up their fryers once more as they plan to open the Clintonville location on May 18th. But lovers of the bottomless tea and unlimited supply of Ranch will have wait for those perks as the restaurant gets back to business as carry-out only, serving from 11am-9pm, seven days a week.

“While our restaurants were temporarily closed, we took advantage of the down time to reevaluate how our team can better serve our community of customers,” shares Joe DeLoss, Founder of Hot Chicken Takeover. “We’ve restructured our menu to give our customers more choice and flexibility in spending— something that feels very relevant to many of us right now.” 

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A few of the changes include:

  • Sides will now be a la carte— accommodating more choice and flexibility in spending for HCT customers
  • Their vegan menu offering— Not Chicken— will be available Mondays only, allowing the HCT team to utilize a separate fryer and eliminate cross contamination
  • Thigh only meal for the first time, replacing the ‘Dark’ cut on their menu. This new menu option will come with 2 Thigh pieces, available in any of HCT’s Nashville-style heat levels.

With plans to reopen their three additional locations over the coming months, the HCT team plans to take a cautious approach to operations after closing mid-pandemic over 7 weeks ago. You can learn more about HCT’s safety measures and sanitation procedures by visiting hotchickentakeover.com/covidprocedures

While DeLoss may not have been overseeing his fried chicken empire these last many weeks, he’s been busy doing his part in the community raising funds to feed 20,000 at-risk members of our community impacted by COVID-19.

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