The five levels of spicy chicken is a feature at Crimson Coward, so at the recent opening of this area’s first restaurant, they put it out there that the “Burrrrn Baby, Burn” variety is only for the super spicey palettes.
Their description is “our hottest level,” but Crimson chef Nabil Asad isn’t sugar-coating it. “It’s very, very hot,” he said, pointing at the spices they use. You really have to have a high tolerance,” he said. It’s a variety of “Nashville Hot,” with an extra kick that’s Crimson Coward’s specialty.
