P.O. Press delivers the provisions expertly in Collierville
Cauliflower served at P.O. Press Public House & Provisions is grilled and topped with brown butter and a garlic puree. The restaurant, located off the square in Collierville, has been open since October 2018 and serves new American farm-to-table fare. (Houston Cofield/Daily Memphian)
P.O. Press Public House & Provisions bartender Nick Manlavi pours a Trinidad Sour, one of the craft cocktails available on the restaurant's creative drink menu. (Houston Cofield/Daily Memphian)
Red fish with bok choy and miso-curry is one of the popular dishes on P.O. Press Public House & Provision's menu. (Houston Cofield/Daily Memphian)
The Pink Flag (from left), Trinidad Sour and Minor Threat are just a few of the craft cocktails available at P.O. Press Public House & Provisions. (Houston Cofield/Daily Memphian)
Jimmy Gentry, chef and co-owner of P.O. Press Public House & Provisions, prepares some bacon to serve as a topping for an entree. (Houston Cofield/Daily Memphian)
The buttercake dessert, served with a brulee crust and a scoop of gelato, is prepared daily – except Sunday – by pastry chef Derek Buchanan at P.O. Public House & Provision's menu. (Houston Cofield/Daily Memphian)
P.O. Press in Collierville is possibly the best restaurant around here at present and well worth the 20- or 30-mile drive for folks from Downtown, Midtown and East Memphis.
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Chris Thorn Dining reviews Jimmy Gentry P.O. Press Public House And ProvisionsJennifer Biggs
Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.
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