When Nimika and Snay Patel opened Hotel Napoleon in 2016, they named it after the Memphian — Napoleon Hill — who originally built the Downtown building in 1902. 

Now, for the hotel’s newly renovated bar and bistro, they’ve also looked to the building’s history. 

The current 58-room boutique hotel, located at 179 Madison Ave., was home to the Memphis Press-Scimitar newspaper from 1902 to 1929. 

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“When we opened, I got a call from a person that used to work at the Press-Scimitar offering to give us bound books of papers that had been printed in this building,” Snay Patel said. “We have them here now, and it’s like looking into the history of Memphis.”

Thus, The Archives Bar & Bistro will open in early September, following the completion of a renovation to the restaurant and to the hotel’s lobby. 

For the chef, the Patels didn’t look to history but to a museum — the Dixon Gallery and Gardens, specifically. 

Chef Phillip Dewayne, the chef at Park + Cherry and the exclusive caterer at the Dixon Gallery and Gardens, is in charge of the new Downtown dining concept. Known for his elevated and creative fare, he described The Archives as “Downtown savvy with Memphis charm.”

(Fans of Park + Cherry café at the Dixon need not worry. Dewayne will remain the museum chef even as he takes over The Archives’ kitchen.)

Open for breakfast, lunch and dinner, The Archives is expected to offer a mixture of elevated fare and approachable dishes.

Nimika Patel described it as New American cuisine.

“It’s using traditional American ingredients with global influences,” she said. 

Dewayne said he added some menu items unique to Memphis and are dishes his out-of-town friends ask for when they visit.

He’s especially excited about a caviar and champagne starter that he thinks both Memphians and hotel guests will embrace.

The “Champagne Caviar Affair” will pair caviar with a glass of premium champagne, blinis, toast points and assorted caviar accompaniments.

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For those looking for more approachable food, Dewayne has designed a burger he hopes will be a local standout.

“I love a good burger,” Dewayne said. “Two of my favorites are the one at SOB and the one they used to serve at Bishop. I wanted to create a burger that will be in the race with those.”

The Archives Burger is made with grass-fed Angus beef and topped with arugula, sun-dried tomatoes, roasted garlic aioli, fresh tomato, aged white cheddar, caramelized onions, truffle oil and house-made pickles. The over-the-top burger is served on a brioche bun with hand-cut fries.

Dewayne said that they have also been working on the cocktail menu. Expect offerings such as a lychee martini and their signature cocktail, “The Archives,” which is made with Pierre Fernand cognac, turmeric, strawberries and grapefruit.

The Patels said they decided to remodel the building’s public spaces to make the hotel a destination for both tourists and locals. 

“The original design was very modern and minimalistic,” said Nimika Patel. “We wanted to make it warmer and add the European touches on the outside of the building to the interior.”

The Patels enlisted Memphis interior designer Glennys Cowles Bryant of GCD Interiors to re-design the space.

“We’ve envisioned our space with a dual purpose: a welcoming retreat for hotel guests and a vibrant spot for Memphians,” Bryant said. “Designed to be a standout destination rather than your typical hotel lobby bar, it channels the essence of a French bistro café during the day, complete with a relaxed, European charm. As evening falls, the space transitions into an intimate wine lounge, offering a sophisticated retreat for those seeking a cozy, elegant escape.”

The Archives Bar & Bistro is set to open in early September and will serve breakfast, lunch and dinner daily. The restaurant will also offer room service for the hotel.