Gonnella Family rebel and Union Hotel maverick restaurateur Daniel Gonnella, was thinking one day, with indoor dining shutdown, how can we capitalize on the underutilization of our kitchen? Synchronistically, he read an article on “Ghost Kitchen’s” which have sprung up across the country as a way of utilizing existing restaurant kitchens excess capacity during Covid to increase sales. It reminded Daniel of a recent trip to visit his niece in Nashville and attend a Nascar race.

His niece insisted that Daniel have a hot chicken sandwich, a staple of Nashville. It was the beginning of a love affair between Daniel and all things Nashville Chicken. Nashville is where Daniel also learned that in the South, mac and cheese is a vegetable. “We must bring Nashville Chicken Sandwiches home,” exclaimed Daniel.