This year is anything but business as usual. Restaurant Week included. So we thought we’d take a minute and catch up with Birmingham’s original purveyor of Southern hot chicken. Meet Zebbie Carney, owner and operator of Eugene’s Hot Chicken, and find out if there is such a thing as “too hot,” “stupid hot” or if you’re just “extra stupid.”

Q: How has the pandemic affected your business

A: We haven’t had to close down, but we switched to take-out and curbside only for a little while. Now, we have limited seating on our patio. We just had to figure out what volume we could do as a restaurant while keeping our staff and customers safe

Q: What steps have you taken to keep guests and employees safe?

A: The first step we took to keep guests and employees safe was to social distance as much as possible through going to take-out and curbside ordering. We only have the patio open with limited tables and are really encouraging take-out and curbside. We have daily temperature check on our employees, and we’re requiring masks in the restaurant. We are cleaning more often and providing hand sanitizer for staff and guests ordering take-out. We’re staying within health department guidelines.

Q: What do you plan to offer on your Birmingham Restaurant Week menu?

A: We plan to offer Hot Chicken, Oyster Po’boys and Fish Sliders that come with your choice of a side: french fries, cole slaw, fried pickled okra – you name it!

Q: How do you think Birmingham Restaurant Week will help the local restaurant industry?

A: Birmingham Restaurant Week is going to be huge for the restaurant industry this year. I believe that the restaurant industry has taken a bigger hit than most industries with the influx of customers. Even if people are just ordering to-go or buying gift cards, they will tremendously help restaurants!

Q: What does the future look like for you and your restaurant?

A: Whew! It’s still uncertain, you know? With the number of cases getting higher, there is so much uncertainty. We don’t know what the future looks like right now, so we are taking it one day at a time.

Q: What can the public do to support restaurants?

A: Please go out and support your local restaurants. Go online and buy gift cards for family and friends because even though it doesn’t help them right now, it will help them next quarter!

Q: Pre-COVID, tell us about opening up your restaurant, why you chose hot chicken and how you connect with the community?

A: I’m originally from Nashville, and when I moved here there were no hot chicken restaurants. I thought the one thing Birmingham was missing was a hot chicken restaurant. My old neighborhood was near Prince’s Hot Chicken so I wanted to have something similar to what I grew up on in Birmingham.

Q: How does Birmingham feel about Eugene’s?

A: It has been a huge success. People have just shown us so much love in the five short years we’ve been here in Birmingham. It has been a blessing!

Q: Is there any such thing as too hot?

A: No, people get “stupid hot,” which is our hottest heat level, and then they want to get “extra stupid.” There is no such thing as too hot!

Q: How do you get to those heat levels?

It’s a recipe that took about 8 months of research and a lot of trial and error to get it right.

Q: Where does Eugene’s go from here?

A: We don’t know – we’re going to take it one day at a time. Just like we did through the entire pandemic, and God willing, we would like to expand!

Q: What do you order from your menu?

A: I like to order the Quarter White Hot with Fried Pickled Okra and Mac and Cheese as the side items.

Q: What is your favorite restaurant in Birmingham?

A: Ooh man, besides Eugene’s, Blue Pacific, a thai restaurant on Lorna Road. Not a bad menu item in the place!

Birmingham has fallen in love with the soulful, simple beauty of Zebbie’s southern recipes, and so will you. From the spicy batter to the flavorful slaw and cool and creamy Ranch dressing, everything is freshly prepared, and Zebbie wouldn’t have it any other way. To learn more about Eugene’s Hot Chicken visit their website, www.eugeneshotchicken.com and follow them on Instagram and Facebook @eugeneshotchicken to stay updated.