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