“It’s awesome. Spicy. Good,” says Cardwell. For him it was actually good enough to wait in line not once but twice. “The wait was worth it. I was here yesterday,” Cardwell says.
“The O.G. Classic chicken sandwich at Tumble 22…is the best way to experience some good spicy fried chicken. …”
“Not only is Tumble 22’s hot chicken hot (it really, really is), it is juicy, tender, and damn near perfect. …”
“Tumble 22 is inspired by Nashville’s classic hot fried chicken recipe, and is sure to change the way Austin experiences chicken…”
“Tumble 22 joins the ranks of new fried chicken places… if there’s any place where renowned chefs turn to the lowly food truck as their next culinary frontier, it’s here in Austin.
“Austin’s first trailer devoted to nothing but hot chicken…The menu features the spicy chicken in various forms, from the sandwich, tips (made with the white meat portion of the chicken breast), and oysters”
“Harold Marmulstein has brought a little bit of Nashville to Austin…The centerpiece of the menu is all-natural chicken tumbled in seasoned flour, fried, coated in spices and dipped in one of four varying levels of hot sauce”
“Buffalo Bills and Cleveland Browns fans rally at the West 6th bar, which has a large open deck and food from hot chicken trailer Tumble 22, which it shares with sister Star Bar”
“Austin is on fire with its latest opening…Marmulstein and restaurateurs Larry Foles and Guy Villavaso wanted to bring the heat to Austin..Tumble 22’s menu features all-natural chicken with a secret blend of spices and paired with one of four hot sauces”
Harold Marmulstein…is opening an exciting new mobile food truck serving up Nashville style chicken…a menu of chicken-fried specialties… has a fiery uniqueness that only Chef Harold can bring”
“Austin is getting a hot chicken trailer courtesy of Salty Sow chef Harold Marmulstein. He took inspiration for Tumble 22 Hot Chicken from the country’s epitome of hot chicken: Prince’s Hot Chicken in Nashville.”
“Dedicated Nashville hot chicken trailer…offers up four different heat levels for its fried poultry…Go all the way with the fire in the hole level, with a whooping 100,000 Scoville units.”