CHX FINGERS CLOSEUP 2.jpg
CHX, one of the Queen City's newest chicken joints opens Friday at 331 E. 13th St. in Pendleton. CHX menu includes multiple chicken finger offerings, salads, macaroni and cheese, fried chicken, hush puppies and more. The eatery is part of 3 Points Urban Brewery and also has three 3 Points beers on tap.Photo by: Brian Mains
CHX SEATING.jpg
CHX, one of the Queen City's newest chicken joints opens Friday at 331 E. 13th St. in Pendleton. CHX menu includes multiple chicken finger offerings, salads, macaroni and cheese, fried chicken, hush puppies and more. The eatery is part of 3 Points Urban Brewery and also has three 3 Points beers on tap.Photo by: Brian Mains
CHX MENU.jpg
CHX, one of the Queen City's newest chicken joints opens Friday at 331 E. 13th St. in Pendleton. CHX menu includes multiple chicken finger offerings, salads, macaroni and cheese, fried chicken, hush puppies and more. The eatery is part of 3 Points Urban Brewery and also has three 3 Points beers on tap.Photo by: Brian Mains
CHX MEAL.jpg
CHX, one of the Queen City's newest chicken joints opens Friday at 331 E. 13th St. in Pendleton. CHX menu includes multiple chicken finger offerings, salads, macaroni and cheese, fried chicken, hush puppies and more. The eatery is part of 3 Points Urban Brewery and also has three 3 Points beers on tap.Photo by: Brian Mains
CHX MAC2.jpg
CHX, one of the Queen City's newest chicken joints opens Friday at 331 E. 13th St. in Pendleton. CHX menu includes multiple chicken finger offerings, salads, macaroni and cheese, fried chicken, hush puppies and more. The eatery is part of 3 Points Urban Brewery and also has three 3 Points beers on tap.Photo by: Brian Mains
CHX FRIES.jpg
CHX, one of the Queen City's newest chicken joints opens Friday at 331 E. 13th St. in Pendleton. CHX menu includes multiple chicken finger offerings, salads, macaroni and cheese, fried chicken, hush puppies and more. The eatery is part of 3 Points Urban Brewery and also has three 3 Points beers on tap.Photo by: Brian Mains
CHX FINGERS AND HUSH PUPPIES.jpg
CHX, one of the Queen City's newest chicken joints opens Friday at 331 E. 13th St. in Pendleton. CHX menu includes multiple chicken finger offerings, salads, macaroni and cheese, fried chicken, hush puppies and more. The eatery is part of 3 Points Urban Brewery and also has three 3 Points beers on tap.Photo by: Brian Mains
CHX Exterior.jpg
CHX, one of the Queen City's newest chicken joints opens Friday at 331 E. 13th St. in Pendleton. CHX menu includes multiple chicken finger offerings, salads, macaroni and cheese, fried chicken, hush puppies and more. The eatery is part of 3 Points Urban Brewery and also has three 3 Points beers on tap.Photo by: Brian Mains
CHX DOOR.jpg
CHX, one of the Queen City's newest chicken joints opens Friday at 331 E. 13th St. in Pendleton. CHX menu includes multiple chicken finger offerings, salads, macaroni and cheese, fried chicken, hush puppies and more. The eatery is part of 3 Points Urban Brewery and also has three 3 Points beers on tap.Photo by: Brian Mains
CHX COUNTER.jpg
CHX, one of the Queen City's newest chicken joints opens Friday at 331 E. 13th St. in Pendleton. CHX menu includes multiple chicken finger offerings, salads, macaroni and cheese, fried chicken, hush puppies and more. The eatery is part of 3 Points Urban Brewery and also has three 3 Points beers on tap.Photo by: Brian Mains
Chix Interior2.jpg
CHX, one of the Queen City's newest chicken joints opens Friday at 331 E. 13th St. in Pendleton. CHX menu includes multiple chicken finger offerings, salads, macaroni and cheese, fried chicken, hush puppies and more. The eatery is part of 3 Points Urban Brewery and also has three 3 Points beers on tap.Photo by: Brian Mains
Chix Interior1.jpg
CHX, one of the Queen City's newest chicken joints opens Friday at 331 E. 13th St. in Pendleton. CHX menu includes multiple chicken finger offerings, salads, macaroni and cheese, fried chicken, hush puppies and more. The eatery is part of 3 Points Urban Brewery and also has three 3 Points beers on tap.Photo by: Brian Mains