![]() As for the spice, they have six levels of heat, ranging from Country style to Howlin.’ The latter variety is so hot that the staff gives you gloves with your order. There’s an attention to detail revealed in every dish. Howlin’ Ray’s has a small menu but they’ve perfected it. No matter how skeptical a diner is upon arrival - food writers and anyone who’s actually lived in Nashville being high on this scale - the verdict seems to be the same. They’re constantly updating their Twitter feed with approximate wait times, and the line has markers letting you know how long it’ll be until you reach spicy chicken bliss. People cheer for you as you finally place your order, others who have already finished eating encourage those stuck in line.Īnd Howlin’ Ray’s knows your time is valuable, too. It’s an environment of excitement and anticipation almost aggressively kind. They ask what all the fuss is about and the moment they get an answer they’re prone to exclaim:Īs these non-believers walk away, chuckling at the absurdity of our food culture - where eating a meal is a day-dominating activity - no one in the line seems to give them a second thought. ![]() Six days a week (the restaurant is closed Mondays) hundreds of food aficionados embark on this a culinary adventure. Most guests seem to arrive knowing about the wait times, too, so there’s a sense of everyone being “in this thing together.” Besides, new friends are easy to make when there’s the promise (however distant) of good food in the future. They shuffle along the concrete, cracking jokes and snapping photos. It’s impossible to lead off an article about Howlin’ Rays without mentioning the giant line of people that snakes its way through the Far East Plaza toward the restaurant.
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