Ranking French fries, worst to best
You know you have a favorite kind of French fry, whether it’s a shoestring, fast food fries or waffle cut. So do Jennifer and Chris, and we talk about it on Sound Bites.
Jennifer Biggs
Food and Dining Editor
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.
There are 1348 articles by Jennifer Biggs :
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January 2023
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Sound Bites -
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Table TalkTable Talk: A new bakery in Midtown and a new chef at Bounty
Nate Oliva is wearing the chef hat at Bounty on Broad, Josh Steiner’s Hive bakery is open in Midtown, and we may be able to get you in to our sold-out reader lunch at Dim Sum King.
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$10 Deals $10 Deal: Winner, winner, chicken dinner at Tops Bar-B-Q
A chicken sandwich with Memphis white sauce is new to the menu at Tops Bar-B-Q. But this deal does come with a caveat.
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Food Panta goes to Portugal with pop-up for a week
The pop-up restaurant will feature a dozen authentic small plates, such as porco preto grelhaldo — grilled pork belly — and three desserts.
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Recipes Recipe Exchange: Cafe Roux’s Shrimp and Crawfish Etouffee
Here’s a nice shrimp and crawfish etouffee from Cafe Roux, and if you want to adapt it to make Catfish Acadian, go right ahead.
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Table TalkTable Talk: Ice cream for breakfast and other ideas for the most important meal of the day
In other food news, it’s time to celebrate the Lunar New Year, Burns night and Portugal.
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ReviewsReview: Izzy & Adam’s brings more Chicago to Memphis
Izzy & Adam’s delivers a taste of Chicago with deep dish and thin crust pizza, Italian beef and a proper Chicago-style hot dog.
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Recipes Recipe Exchange: Orange Chiffon Cake (like Goldsmith’s?)
Is this the requested Goldsmith’s orange chiffon cake? Not officially, but it could be close. It’s a Southern Living recipe developed by cake baker extraordinaire —and native Memphian — Pam Lolley.
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Sound Bites Prithee, where should Panta pop-ups present post Portugal?
Jennifer and Chris brainstorm some food they’d like to see Kelly English serve at his series of pop-ups, but they can’t manage to feed themselves breakfast reliably.
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RecipesRecipe Exchange: Seessel’s Chocolate Butter Pie
Today we bring you the true recipe for Seessel’s Chocolate Butter Pie. Next year, you can have it all for the asking: Get your requests in for your favorite Seessel’s recipes.
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FoodThe Lobbyist is P.O. Press dressed up and decked out
Jimmy Gentry’s new Downtown restaurant opens Monday for dinner, and you’ll find some of your P.O. Press favorites on the menu.
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FoodThe Gray Canary is closing, but chefs Ticer and Hudman have other irons in the fire
The Gray Canary opened in a large space adjacent to Old Dominick five years ago and became known for its open fire cooking of meats, potatoes and plenty of other vegetables.
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Food New Eats: Loaf at Brooks may be best thing since sliced bread
The menu at Loaf, located in the Memphis Brooks Museum of Art, is about 60% static, leaving almost half of the menu for the chef to get creative with seasonal and rotating items.
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Table TalkTable Talk: An Australian celebration, a James Beard semi-finalist and a feathered farewell
Australia Day is Thursday, Jan. 26, and Memphis Made Brewing is celebrating with trivia, a Vegemite tasting and something that’s not a meat raffle. Plus, a Mid-South name is a semi-finalist for the 2023 James Beard Awards.
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$10 Deals $10 Deal: Asian Eatery serves the best tofu in town and has a good lunch special
When at Asian Eatery, don’t miss the crispy tofu appetizer, which is substantial enough for a light meal. But if you want more, there are about 20 lunch specials to satisfy you and your budget.
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Food David Grisanti’s to close at end of business Saturday
David Grisanti’s in the Sheffield Antiques Mall will close at the end of business on Saturday. Grisanti plans to reopen in a new location within a year.
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Food NewsHow to haggis: Chef Alfonso makes his version of traditional dish for Burns supper
For Celtic Crossing’s annual Burns supper, Chef Reny Alfonso starts by cooking chopped onion in a large pot. As it softens, he adds chicken broth to lamb, then puts it in the pot to lightly brown. Next comes the livers and then the herbs and spices.
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RecipesRecipe Exchange: Porcellino’s Biscuits
You asked, and another chef was happy to share: Here’s the recipe for Porcellino’s biscuits from Andy Ticer.
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Sound Bites Ranking the Panta pop-up, Izzy & Adam’s, The Gray Canary closing
Jennifer Biggs and Chris Herrington talk over the details of a newsy week in food.
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Food News Alcenia’s owner is headed to ‘Good Morning America,’ wig and all
Alcenia’s owner B.J. Chester-Tamayo will kick off Black History Month on “Good Morning America” by cooking with co-host Michael Strahan on Wednesday, Feb. 1.
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Food Jack Brown’s will bring more burgers and beer to Midtown
Virginia-based Jack Brown’s Beer & Burger Joint will open a location that serves specialty burgers and about 100 beers in Midtown this summer.
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February 2023
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FoodSecond Elwood’s Shack to open on Park Avenue
A former member of the Memphis Sandwich Clique is taking the reins as general manager, too.
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Food News February Friday lunch: Panta for Catalan food
Our February readers lunch is Feb. 17 and, a word to the wise, space is limited.
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Table TalkTable Talk: Elwood’s No. 2 used to be a Leonard’s; February lunch takes us to Catalonia
Plus, Alcenia’s B.J. Chester-Tamayo killed it during her “Good Morning America” appearance: “Betty Joyce will feed your head, your heart, and, baby, I got your stomach.”
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$10 Deals $10 Deals: There’s an abundance at Memphis Pizza Café
Memphis Pizza Café has a menu full of $10 Deals, from sandwiches to calzones, pizzas and combos.
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