Freelance Reporter
Christin Yates is a native Memphian who has worked in PR and copywriting since 2007. She earned her B.S. in public relations and M.S. in mass communications from Murray State University.
There are 452 articles by Christin Yates :
The owners of The Dame, which will be located in a den-like space inside the renovated Hotel Pontotoc, say they plan to fill a niche for people looking for a nice glass of wine outside a high-end restaurant.
“Overall, eggs fluctuate like the stock market did in 2019 – up 500, down 400,” said Jeff Zepatos, owner of Downtown’s Arcade Restaurant. “I’m not sure if we are winning at points or breaking even.”
Pizza and pasta in the park? No problem. Pizza Dis Pasta Dat will be at the Shell all year long.
In the pizza place’s newest location, the team wanted something that would make it a destination. Something like duckpin bowling.
The team behind The Green Beetle is opening a breakfast place next door, in the former Bedrock Eats and Sweets space.
“You can buy lobster, crab legs and shrimp cheaper than crawfish,” said a crawfish supplier currently navigating the mudbug shortage. Celebrate crawfish, wings and wine at Memphis’ April festivalsRelated content:
“We pick up a lot of the nostalgic places in Memphis to try to keep them the same and a little bit of the history as much as we can,” said one of the new owners.
Last year’s Asian Night Market event was packed, and organizers have a plan for how to handle for this year’s crowds.
Midtown’s new tropical-themed bar, from the owners of Cameo, will have its grand opening Saturday, April 13.
The Terrace menu is also an indication of what’s to come with both Paulette’s Restaurant and Tug’s Casual Grill.
Abraham Valenzuela got his start in the food business playing mariachi music in local restaurants. Now, he owns two restaurants in Olive Branch, one in Memphis and another on the way to Germantown.
Back in 2008, Guy Fieri’s “Diners, Drive-Ins and Dives” had Lou Martin of Uncle Lou’s Fried Chicken in tears.
Evergreen Grill recently opened its doors in Midtown and plans to lean into neighborhood hangout status with a forthcoming adjacent game room and pool table.
Prior to starting Good Groceries Mobile Diner during the pandemic, Chad Getchel was the longtime chef de cuisine at River Oaks Restaurant, while Leah Getchel worked in corporate catering.
“We want to try to invest as much time as we can into this business and into the area to continue to show that, with a little TLC, the area is going to be phenomenal,” owner Travis Brady said of South Main. “We don’t want it to be a ‘one business opens, two close’ situation.”
Memphis-area grocery stores are dealing with higher food costs, and consumers are changing their buying habits.
In the middle of the pandemic, Jack and Henry Perkins decided to make a gin with a flavor profile more palatable to Americans.
“Customers have been asking us for the past two years to be open after they get off work,” Eggxactly Breakfast and Deli owner Wendell Jackson said. “I didn’t want to overwork my employees, but they agreed to Fridays and Saturdays.”
In 2009, Memphians Robert Zufall and Jason McElhaney met while working at Humdingers. Now, the pair own the business.
Together with partners from City Silo, the Arkansas microbrewery is taking over High Cotton Brewing Co. to create a brewpub concept.
In honor of National Hot Breakfast Month, The Daily Memphian’s guide to a hot breakfast is heavy on local and family-owned and -operated restaurants.
Whether it’s a Galentine’s Day get-together or just a girls night out, here are local spots to hit with your female friends.
“We’ve had people over the last three to four years reach out and want to invest,” co-owner Bartholomew Jones said. “For the most part, I’ve told those people ‘no.’ Now feels like the perfect time to do this campaign in a way that’s real Memphis from the ground up.”
“I don’t know if it’s a southern thing, but we kind of all grew up with having breakfast for dinner,” said Staks’ controller.
It’s been a rough couple of years for restaurants but local eateries say the industry’s previous staffing challenges have lessened and they can be more selective in hiring.