Flock Shop functions as a high-performance gastronomic interface on South Pine Street, bridging the gap between vintage Americana and modern culinary technicality.
The story of this establishment is one of architectural resilience; owners Richard Heatly and Bill Burton chose to repurpose a 1950s Crown filling station rather than build a cookie-cutter storefront.
Their transition from a neighborhood “chop shop” to a Nashville Hot Chicken anchor demonstrates a rigorous commitment to independent business development and technical flavor engineering in Hub City.
How Flock Shop Won the Heart of Spartanburg
The success of this operation lies in its technical precision, particularly the execution of its dry-brined proteins.
Unlike standard fried chicken chains, the kitchen executes a specific buttermilk-soaking protocol to optimize the moisture content of the meat before it hits the high-heat fryer.
Every Flockin’ Tender is engineered to achieve a characteristic crunch while maintaining a succulent core, a process that requires strict adherence to thermal timing.
The kitchen staff employs precision emulsification for their signature Alabama White sauce and “Comeback” sauce, ensuring a stable and rich flavor profile.
These cooks prioritize textural layering in their “Southern Soul Eggrolls,” where crispy wontons provide a rigid contrast to the tender pulled chicken and slow-braised collard greens inside.
This focus on consistency and technical transparency has earned them top ratings for innovation across the Upstate region.
By maintaining an independent spirit, Flock Shop has transformed into a community cornerstone with a vibrant outdoor biergarten shared with neighboring local breweries.
The owners have resisted the urge to “standardize” for corporate speed, choosing instead to focus on ingredient integrity and technical menu expansions like their “Korean Fried” chicken with toasted sesame.
Local residents frequently cite the consistency of execution and the unique, historic atmosphere as primary reasons for their continued loyalty and patronage.
The Lineup & Must-Try Bites
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3 Flockin’ Tenders: Jumbo tenders, dry-brined and buttermilk-soaked, served with your choice of technical heat levels from mild to ghost pepper.
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The Down South Sammy: A marinated chicken breast topped with house-made pimento cheese, smoked bacon, and Alabama white sauce on a steamed bun.
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Southern Soul Eggrolls: A technical fusion of pulled chicken, collard greens, and mac-n-cheese wrapped in a crispy wonton.
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Korean Fried Sammy: Engineered with Korean BBQ sauce, crunchy garlic, and toasted sesame for a high-acid, aromatic profile.
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Hot Chicken & Biscuit: A Saturday/Sunday brunch special featuring “kinda hot” chicken and honey butter on a fresh cheddar biscuit.
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Mac ‘N Cheese Fritters: Panko-crusted and served with pimento cheese “wiz” and a technical hot honey drizzle.
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Goat Cheese Grits: Adluh Farms stone-ground grits utilizing a lipid-rich goat cheese emulsion and topped with candied pecans.
Atmosphere
Approaching Flock Shop on South Pine Street provides a sensory transition from the road to a warm, retro-industrial interior.
The venue functions as a high-volume social galley, emitting the rich, savory aromas of spicy cayenne and the sweet scent of honey-drizzled hushpuppies.
The atmosphere is characterized by an unpretentious urban aesthetic, with a large back patio and ambient lighting that fosters a sophisticated yet grounded community experience.
The Bottom Line
Flock Shop represents a high-water mark for technical chicken craftsmanship, successfully porting Nashville traditions into a classic South Carolina gas station.
You should visit this establishment to experience how scientific brining management and architectural resilience create a truly unique and memorable meal.
Head over to South Pine Street today to support this independent venture and taste the difference of Hub City’s most technical fried chicken. 🍗
📍 970 S Pine St, Spartanburg, SC 29302
📞 (864) 707-2470
🕒 Tue-Thu: 11:00 AM – 10:00 PM; Fri-Sat: 11:00 AM – 11:00 PM; Sun: 10:00 AM – 9:00 PM; Closed Monday.