WINE LISTS WORTH SEEKING OUT FIERY FOOD

Hattie B’s Hot Chicken

Five heat levels go all the way to the ghost, habanero and cayenne pepper-infused “Shut the cluck up!!!” at Hattie B’s Hot Chicken, a Nashville-based, chicken-focused eatery with a location in West Midtown. For those looking for a less painful thrill, birds are also offered in Southern (no heat), mild, medium, hot and damn hot levels. hattieb.com

Gu’s Kitchen

Well-known for its dumplings, Gu’s Kitchen in Chamblee serves Szechuan street food with a kick. The Szechuan spicy fried rice, made with an assortment of chili peppers, might be the hottest thing on the menu. It’s listed alongside the warning “fire extinguisher might be needed, no returns!!” Other powerfully piquant dishes include the spicy dried beef noodles and

Chongqing spicy chicken featuring spicy chicken nuggets, dried red chili peppers and “numbing” Szechuan peppercorns. guskitchen.com

Little Rey

For a taco with a piquant punch, Little Rey’s El Diablo wraps up spicy shrimp and salsa macha, a Tex-Mex sauce originated in Veracruz that starts with dried chiles, garlic, onion and cumin. This one also has pureed sesame seeds, peanuts, cloves, tortillas and reduced chicken stock. The spicy burning heat is paired with avocado crema, cheese and cabbage. And, for a little extra kick, jalapenos are on top. littlerey.com

Scoville Hot Chicken

Before opening Scoville Hot Chicken in Atlanta, Korean-American restauranteur Justin Lim developed his Scoville sauce after researching hot

LUCIAN BOOKS & WINE

Jordan Smelt, co-owner and sommelier

“Jordan has a very diverse by-theglass program that changes every two months and a complete wine list that keeps growing. For being open less than a year, he has already built a large selection with unique wines that are often very limited. Everything on the list is always amazing. It’s my favorite in the city. I love going there and being surprised by the options. It’s very refreshing for me as I’m also in the wine business to see wines I have never tasted before.” lucianbooksandwine.com

Aria

Andres Loaiza, general manager and wine director

“Andres has been running a beautiful wine program for many years. Aria’s wine list is a staple and always interesting, with a classic selection and European focus, but not only. [It offers] top winemakers in Burgundy and some great magnum options.” aria-atl.com

ATLAS

Samuel Gamble, beverage manager and wine director

“Sam keeps adding pages to his list; it’s fantastic to be able to drink Opus One by the glass. All the best and classics are included in his wine program. And don’t feel intimidated with the large selection; ask for some help from one of their sommeliers.” atlasrestaurant.com

ST. CECILIA

Clarke Anderson, beverage director “Clarke has put together another great wine list, an impressive red Italian selection and some fantastic grower Champagne including Marie Courtin, Frederic Savart, Vilmart. Another wine list where you can point your finger at any wine, and you will be happy.” stceciliaatl.com

BONES

“As expected for a steakhouse, Bones’ wine list has an extended selection of heavier reds. I have my eyes on the 2006 Diamond Creek and 1989 La Mission-Haut-Brion.” bonesrestaurant.com chicken eateries in Los Angeles and Nashville. With locations in Buckhead, Sandy Springs, West Midtown and Chamblee, this fiery spot specializes in fried chicken sandwiches (with fries) in six spice levels ranging from “Not Spicy” to “Reaper,” the latter claiming 1 million Scoville heat units—the scale used to rank hot peppers. scovillechicken.com n