P.O. Press delivers the provisions expertly in Collierville
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.
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 2019
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Reviews -
Recipes Bar Talk: Strano by Chef Josh
At Strano by Chef Josh, The Promised Land flows with milk and honey – and more: Dried honeycomb from chef Josh Steiner's beehives makes for an unusual garnish.
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Food $10 Deal: Mort Burger at Mortimer’s
Say “Mortimer’s” to anyone in town and someone will have a story or at least a comment about how much they love it. It’s centrally located for friends from all around town to gather, sitting as it does just off Sam Cooper on Perkins. It’s been around forever and it’s just plain comfortable and full of nice people. -
Food News Get ready for backyard fun with upcoming BBQ classes
It’s time to sign up for barbecue classes to get your summertime backyard game going.
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Food Biggs: Pie contest heralds arrival of ‘Waitress’ at the Orpheum
Local bakers compete for bragging rights and an insert in the official cookbook of the show "Waitress," coming to the Orpheum Jan. 15.
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Food News Restaurant openings and changes coming in 2019
2019 will bring new restaurants from familiar folks and opens with the question: What’s going in Shelby Farms?
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Recipes Bar Talk: Ronnie Grisanti’s
Ronnie Grisanti’s bar at Regalia is hopping old school, thanks in large part to the drinks that bartender Chris Backey pours behind the long bar. -
Food David Grisanti’s in Collierville has wine license
David Grisanti's Italian Restaurant has its wine license and now offers a truer Italian experience.
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Food News The Second Line brings in 2019 with food, hair cuts and hope for ‘neighbors’
Carlos Morgan was grateful to open his bag of cold weather items at The Second Line’s New Year’s Day breakfast, but the first item he saw was a pastel fleece pullover.
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December 2018
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Food News Destination: Delicious
In 2019, read about, watch and enjoy on-site experiences of the Memphis culinary scene with Destination: Delicious with Jennifer Biggs.
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Food News Restaurant Roundup
Restaurants opened, moved, changed hands and closed in 2018, and we said goodbye to beloved restaurateurs, too.
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Recipes Bar Talk: Sparkling cocktails
A bottle of bubbly is all but required for New Year’s Eve, but you don’t have to drink it straight if you prefer it extra. A Champagne cocktail is always appreciated, and we have a few for you to try. -
Reviews $10 Deal: Arepas Deliciosas
Arepas Deliciosas is one of my favorite places in town, not just for the food but because owner Blanca Simpson is doing purposeful work at her restaurant. She employs young women who need work, and the proceeds from the restaurant are banked to fund a living and training center for women in need in her native Colombia. -
Food Biggs: Helping hands needed on holidays
Last year Kelly English fed New Year’s Day breakfast to about 300 people in need and provided them with warm wear before they left the restaurant. This year he’s doing it again, and you can help. -
Reviews My Favorite Things: Joes’ on Highland
In the South, we eat lunch every day except Sunday, when our midday meal is dinner. At my grandmother’s table, Sunday dinner was fried chicken or pot roast, both served with an assortment of vegetables, biscuits or cornbread to go with it all. -
Recipes Bar Talk: Milk Punch with Kelly English
Milk punch is a Christmas Day tradition in my house, and it’s true to its name as I make up a batch of it, freeze some in an ice ring or two and serve a punch bowl full of it. Day drinking at its finest. -
Food News Local colleges step up to help L’Ecole and Vatterott students
Two local colleges are hosting sessions this week for students who found themselves without a school when L'Ecole Culinaire and two local Vatterott Career Colleges campuses closed abruptly on Monday. -
Food News L’Ecole Culinaire closes, part of national Vatterott shutdown
Students and instructors at L’Ecole Culinaire on Germantown Parkway were taken aback Monday when they were told the school is closing, effectively immediately. -
Food News A Christmas nice list: Open on the big day
Looking to let someone else do the work on Christmas Day? Start right here. The following restaurants are open; if you know of others, please add them in the comments or email me at jbiggs@dailymemphian.com and I'll add them to the list. -
Food Does your pie have what it takes for Broadway?
The Broadway musical “Waitress” is coming to the Orpheum next month and we’re going to have a little fun while we wait for the sweet show to open. If you’ve seen the movie, you know that Jenna loves her pies. If you do too, it’s time to show off. -
Food News Williams’ second line brings the love to Florida Street
Gary Williams’ Memphis journey started 10 years ago and ended Saturday where it started on Florida Street. The beloved Memphis chef and all-round good guy was sent off with a big homegoing and a second line parade that ended at his restaurant, Krewe of DeJavu. -
Food Roundup: Gary Williams’ second line, Memphis on Travel Channel
After Gary Williams’ funeral on Saturday, the band he helped create will honor him in a second line parade. -
Reviews Ronnie Grisanti’s in Regalia: Manicotti and martinis are back
The ’80s called. They said to tell that they’re into Negronis instead of Singapore Slings, Dean Martin over Donna Summer, that prosecco is their new white zin, and that they’re at the bar in Ronnie Grisanti’s. -
Recipes Bar Talk: Acre
I love a good mixology hack, and Taylor Hannah at Acre shows us how to mimic a shrub with none of the work in Beast O’ Burden, a favorite at the bar in the beautiful East Memphis restaurant. -
Food News Blue Note Bourbon is aged, bottled, served and sold in Memphis
If you get a little excited opening a new bottle of bourbon, think how Ryan Trimm felt when his new stash was rolled out to him. He got to open not a bottle but a barrel, and got to do it right here in his hometown.
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