On a lively corner of the Upper East Side, a Lebanese family is bringing Nashville-inspired flavors to the heart of New York City. Billie’s Hot Chicken, created by Khaled, Rania, and Elie Tabet, is more than a restaurant—it’s a family-run venture. Drawing on Khaled’s 25 years as an executive chef and his time immersed in Nashville’s vibrant food culture, the Tabets have reimagined the classic hot chicken sandwich with bold flavors and an uncompromising attention to detail.
I spoke with Khaled Tabet to learn more about the family’s journey, their commitment to quality, and the vision behind their thriving restaurant. From freshly baked brioche buns to a signature nine-spice blend, Billie’s is carving out a distinct niche in New York’s competitive dining scene.
Billie’s Hot Chicken brings a fresh edge to the classic hot chicken sandwich
What sparked the idea for such a distinct take, and how did you land on the bold flavors that set it apart?
“I lived in Nashville for nearly three years, starting during the pandemic and staying until last Christmas. After that, I returned to New York City. I’m a professional executive chef with a background in culinary arts and management, and I’ve worked in New York City hotels for the past 25 years. When I went to Nashville, I fell in love with the flavors—the unique combinations they create. Honestly, I think New York City is missing out on this kind of product.”
“The spice blend is my own recipe—completely original. I used at least nine different spices, and it took some trial and error to perfect it. We spent a few weeks testing in the lab, refining the recipe until we got it just right.”
“Our process is unique. We mix the hot oil with the wrap before applying it to the chicken, which gives the flavor an extra edge. We also brine the chicken in pickle juice, spices, and buttermilk. That’s where the spice blend really shines. A couple of spices I love working with are chipotle and smoked paprika. They add a smoky depth that gives the chicken a truly distinctive flavor.”
“Our sandwiches are more than enough for one person, starting with a handmade, five-and-a-half-inch brioche bun that we roll fresh ourselves—it’s really something special. Every day, we prepare and deliver the food with care, using the entire chicken thigh, not just a small tender. The full thigh goes into the sandwich, and its placement makes each bite incredibly satisfying. The recipe drew inspiration from the classic dish that inspired its name. Then we add coleslaw, hot honey, and pickles—thick, half-inch slices that give a wonderful crunch and flavor. My personal favorite is the Big Ol’ Bite, especially when paired with our papaya salad.”
Launching a restaurant on the Upper East Side comes with its own set of opportunities and surprises
How has the neighborhood responded to Billie’s, and what have been some of the most rewarding moments so far?
“Being here feels like being part of a community. We see so many repeat customers every day who genuinely love what we offer. The consistent, amazing feedback we get really keeps us motivated. I enjoy being in this neighborhood. For the past three years, I’ve been commuting between Second and First Avenue, and I absolutely love it. It makes me so happy to be part of this community.”
Family-run businesses often carry a unique story. Can you share how your family’s journey shaped the vision for Billie’s Hot Chicken, from the branding to the recipes?
“Being a chef takes a lot of time away from your family and pushes you out of your comfort zone. You’re always trying new things—experimenting with recipes, coordinating ingredients, and coming up with different concepts. I used to cook a lot with my family when the kids were younger. My oldest is now 29 years old, but back then, cooking together at home sparked our shared passion for it.”
“As a family, we decided to turn that passion into a business. My kids studied and graduated in different fields—some in finance, others in marketing—but we came together to create something special. This isn’t just about building a thriving family business; we want to provide our neighborhood with gourmet sandwiches and unique products they can’t find anywhere else. While we’re thinking about expansion, the focus remains on keeping our products distinctive and rooted in the city.”
In a competitive food scene like New York’s, what do you hope will make Billie’s Hot Chicken stand out, and how do you see the restaurant growing in the coming years?
“I’m excited about the future. I want to build a name—something consistent, from start to finish, both in the product and in the brand. Of course, profit matters, but more than anything, I want to deliver quality that truly reflects me. That’s always been the goal.”
A Family’s Journey of Passion, Flavor, and Community
As the Tabets continue to pour their hearts into Billie’s Hot Chicken, their story is a testament to the power of family, tradition, and culinary creativity. With every sandwich crafted and every customer welcomed, they’re not just building a business—they’re cultivating a community. In a city that thrives on innovation and bold ideas, Billie’s stands out as a reminder that the most memorable dining experiences are born from passion, authenticity, and a dedication to excellence. For the Tabets, this is just the beginning of a flavorful journey that promises to leave a lasting mark on New York’s vibrant food scene.
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