Starting today, Jan. 9, Dave’s Hot Chicken is rolling out "Dave's NOT Chicken," an aptly-named new line of cauliflower-based sliders and bites at locations across the U.S. and Canada.
And – amid rumors that other national fast-casual brands, (including Chick-Fil-A) have been working on similar cauliflower-based sandwiches for years – Dave’s Hot Chicken is the first to bring its vegetable-based offerings to fruition.
In celebration of the cauli-based options, the Dave’s Hot Chicken location at 12345 W. Capitol Dr. in Wauwatosa is one of sixteen locations across the country which has transformed its exterior signage to read “Dave’s NOT Chicken”!
Each Cauliflower Slider starts with a fresh, whole head of cauliflower that is hand-sliced, then seasoned and fried to order, using the same spices used on the company’s craveable hot chicken.
Like the restaurant’s chicken sandwiches, the new Dave’s Not Chicken sliders are served on potato buns with kale slaw, pickles and a drizzle of Dave's special sauce ($8.69 or two for $17.99). Tenders are served on a slice of bread with pickles and a side of sauce ($6.69 each or two for $15.99). Meanwhile, Tender Bites (six for $4.29) are served with a slice of bread and Dave's sauce.
“For years, our fans have been asking us to make a meatless option that has all the flavor, crunch and spice of our Hot Chicken,” said Bill Phelps, Dave’s Hot Chicken’s CEO.
“After spending weeks in the test kitchen testing countless different products, just like the founders did back in the parking lot pop-up days, we’ve created a meat-alternative that’s so tasty, even our most dedicated Hot Chicken loyalists will want to try it.”
Dave’s Hot Chicken is among the fastest growing fast casual restaurants in the nation with over 180 locations across the U.S. and Canada plus backing from a variety of high-profile investors including rapper Drake, former journalist and Kennedy family member Maria Shriver, actor Samuel L. Jackson, and Good Morning America anchor and retired NFL player Michael Strahan.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
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