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 1294 articles by Jennifer Biggs :
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September 2018
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Restaurant Iris quietly celebrated its 10th anniversary in April, shut the door in June and did a complete do-over, from the menu to the décor. The tiny two-top bar is gone (repurposed as the vanity counter in the ladies’ room) and the west side of the restaurant is now a bar. There are 12 bar stools, a few two-tops for drinks or walk-in diners, a round banquet in the turret and a new bar menu with signature cocktails and food. Dishes include calas tout chaud with squash soubise (hot savory calas, or rice balls), “unreasonably large seared” foie gras, and a mirliton, shrimp and crabmeat casserole. You can also order from the dinner menu at the bar. -
Trader Joe’s is here, it’s near and you need to get over there
After years of hopeful rumors followed by a confirmation then speculation and delay, Trader Joe’s is here, it’s near and you need to get over there. Anyone who was making the 400-mile round trip to the closest Trader Joe’s in Nashville can’t really complain too much about driving from Midtown or East Memphis when now we can travel a few miles out Poplar instead of hauling down I-40. It seems to have caught on already. -
Recipes Recipes: Pear Skillet Cobbler
Some folks can whip up a cake on a whim, but I don’t have a baker’s touch. It’s a production for me, something that requires following a recipe, hauling out a mixer and cleaning up a mess. -
Getting to Know: Jimmy Gentry
P.O. Press Public House and Provisions, a new restaurant from chef Jimmy Gentry and sommelier Chris Thorn, will open this month on the Collierville Town Square. Gentry also owns Paradox Catering and Paradox Underground. We recently caught up with him to see what led the local chef to where he is today. We found out he does a spot-on impression of his former employer Erling Jensen and shares a love of big – and many – dogs with Jensen. -
Biggs: It feels good to be back
Well, I’m back. I’ve felt lost as an outsider, sidelined as we’ve been gearing up to launch The Daily Memphian. Things happened and there was little I could do except hope someone else would get the word to you. -
Food Food Network’s ‘Big Food Truck Tip’ winner takes home $10,000
The Memphis episode of Food Network’s “Big Food Truck Tip” aired Wednesday night and viewers found out which of the three featured food trucks received a $10,000 surprise in the tip jar. -
News and Features Pete & Sam’s, from the ashes, celebrates 70th anniversary
In 1948, Sam Bomarito was back from the war, settled back in his hometown and had about $3,000 to put in a business. His cousin, Pete Romeo from Chicago, had about the same. They teamed up and opened Pete & Sam’s, but Pete wasn’t long for a sleepy river town. -
News and Features Porch & Parlor plans lush interior and early 2019 opening
The opening of Porch & Parlor in the former Bar Louie spot in Overton Square has been pushed back a bit, from late 2018 to early 2019. -
Recipes Bar Talk: Drew Wooten at Alchemy
It’s worth a little trouble to turn out a good cocktail. The Burnt Caipirinha at Alchemy requires a bit of prep ahead of time, but after you’ve made an oleo-saccharum and grilled your lemons, well, then there’s nothing to it. -
Reviews Pete & Sam’s still serves up the favorites, but it does it better
Pete & Sam’s celebrates its 70th anniversary this year in a spiffed up restaurant, thanks to the Bomarito brothers taking on local investor partners and a late 2017 fire that caused the place to close for almost five months for cleaning and updating. -
News and Features Tickets on sale for Andy & Michael’s 10th anniversary party
It’s hard to believe that it’s been 10 years, but Halloween marks the 10th anniversary of Andrew Michael Italian Kitchen, the restaurant that started the five-restaurant empire for Andy Ticer and Michael Hudman. To celebrate, they’re throwing a big party with some mighty fine culinary company from Memphis and around the country. -
News and Features Two new Grisanti’s restaurants to open within days
Two new Grisanti restaurants are days away from opening. Ronnie Grisanti’s Italian Restaurant at Regalia is scheduled to open Sept. 28 and David Grisanti’s Italian Restaurant in Collierville is ready—but waiting on the cable company. -
Recipes Moroccan stew great all year, but good on chilly night
My friend Peggy Burch frequently makes the stovetop version of Melissa Clark’s Moroccan stew, and one bowlful of it was all it took to convert me to soaking and cooking dried garbanzo beans. Then Clark’s cookbook “Dinner in an Instant” came out, and I switched to this version, close but not exactly the same, that I make in my Instant Pot (I’ve used pressure cookers for years and cannot recommend them enough). -
News and Features Elwood’s Shells is coming to Cooper-Young
Cooper-Young is getting a new restaurant and it’s one Memphians have been waiting on so long they might’ve forgotten about it: Elwood’s Shells will open at 916 Cooper in the former Jasmine Thai & Vegetarian Restaurant by the end of the year. -
Biggs: Lunch at 117 Prime, P.O. Press to open soon
People have emailed me since we launched last week, wondering if we planned to start having Friday lunches again. -
$10 Deal: Rick’s Cafe Americain
Debating the best gyro in town doesn’t inspire the passion of defending your favorite barbecue, but the Greek sandwich wrapped in a pita makes my list of one of the world’s iconic sandwiches, and we’re lucky to have several good versions in town. -
Reviews $10 Deal: Rock’n Dough Pizza + Brew Co. makes one of the best pizzas in town
Almost everyone loves pizza, and Rock’n Dough Pizza + Brew Co. makes, hands down, one of the best in town. From the USA! USA! (always known in my family as LISA! LISA! because of a boxy font used at the closed Poplar and Highland location) to plain pepperoni to the superb and odiferous Garlic My Pie, the pizzas are solid from the crust up. -
Recipes Bar Talk: Whiskey at McEwen’s
Bert Smythe likes whiskey so much that he keeps a selection of 185-plus bottles behind the bar at McEwen’s, the restaurant at 120 Monroe he owns with partner John Littlefield. -
News and Features David Parks joins bar staff at Restaurant Iris
David Parks, a popular longtime bartender, has gone to work at Restaurant Iris. He’s joined the team that includes bar manager Larin Culp and Jacob Leonard, bartender at The Second Line. -
News and Features New Eats: Ronnie Grisanti’s Italian Restaurant opens to public
After a couple of weeks of serving a limited menu to invited guests, Ronnie Grisanti’s Italian Restaurant opens its big mahogany doors and its full menu to the public Friday, Sept. 28.
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October 2018
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Biggs: October brings festival weather to Memphis
When October comes around, so do the festivals and dinners. You can stay busy from now until the end of the year with good food and drink if that’s what you like – and I’m guessing you do. Coming up soon (more later in the month): -
News and Features Donuts and pizza? Garibaldi’s will open next to Gibson’s
Soon a tiny strip mall in East Memphis will offer all the basics: Garibaldi’s Pizza is opening next to Gibson’s Donuts on Mt. Moriah. -
News and Features McEwen’s, Curry N Jerk both temporarily closed after fire
Neighboring restaurants McEwen’s and Curry N Jerk on Monroe are both closed after an electrical fire. -
$10 Deal: The Farm Fowl
About two years ago, Sear Shack showed us how good simple can be. The restaurant opened in Collierville with three items: Burgers, fries and shakes. Sure, you could customize a little—a single or a double, add bacon, put cheese sauce on your fries—but the core menu was limited. -
Recipes Bar Talk: Harold Cook and oysters at Sweet Grass
Harold Cook, the head bartender at Sweet Grass and Next Door in Cooper Young, turns to gin and muddled aromatics when asked to pair a cocktail with the oysters at Sweet Grass' oyster bar. This one holds up to the brininess of the oysters, but is light and has a bit of a kick from the chile pepper, too.
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