$10 Deal: Sam’s Deli satisfies culinary explorers and picky eaters
Chicken 65 pizza goes big in the best possible way, combining local naan with tomato sauce, generous mozzarella, onion, spinach, chicken and mint chutney.
There are 139 articles by Joshua Carlucci :
Chicken 65 pizza goes big in the best possible way, combining local naan with tomato sauce, generous mozzarella, onion, spinach, chicken and mint chutney.
Enter Tamboli’s: an undeniably adorable restaurant with osteria-style Italian fare and a charming, albeit narrow, patio.
“There have been moments in my life when my concept of barbecue is irrevocably altered henceforth. And that’s exactly what happened to me at Mande Dibi.”
In this installment of our Memphis Pizza Guide, we tip our caps to the chains, including a few that didn’t originate locally, while also stopping for a slice (or two) at some of the New York-style pizza counters around town. Memphis-style' pizza? These meaty pies have been a local staple for more than 50 yearsRelated content:
A survey recently said Memphis pizza wasn’t very good. But that isn’t true. Over the next few days, we’ll bring you a list of the local places we love and a lot of very good pizza.
As odd as it might be to contemplate, everyone doesn’t always want pizza. In this installment of our Memphis guide, we present those more general restaurants where you can find good pizza alongside a broader menu. Memphis-style' pizza? These meaty pies have been a local staple for more than 50 yearsRelated content:
I got my Italian beef sandwich the only way I know how: hot and dipped. It may or may not sound sexy to you, but this is actual Italian beef terminology. Before you order one, let’s talk about the lingo.
Today’s $10 Deal starts with a question: If you were a popsicle, what type of popsicle would you be?
In heat like this, there’s nothing quite as refreshing as Mediterranean food. And few scratch the itch quite like Andalusia in East Memphis.
Never would Joshua Carlucci think to combine mushrooms and a blueberry waffle, but the result made him question why he hasn’t done so before. Plus, challah French toast makes another appearance.
All the bánh mì at Mochi & Mi are under $10, and they’re just as big — if not bigger — than any other restaurant’s in town. They’re also better.
The cofounder of Crosstown Brewing Co. said the brewery’s new kitchen and menu items have been pivotal to keeping its customers happier, longer.
Alnova XV owner Luis Rivas blends Mexican spices and recipes with the techniques he learned from working at Japanese restaurants.
As the name somewhat implies, everyone at Sai Biryani Point was eating biryani, but the paneer pakora is worth writing home — or Google Maps — about.
At Zio Matto, American flavors such as peanut butter chocolate chip and honey vanilla ride sidesaddle to classic Italian flavors like stracciatella, pistachio, gianduia and fior di latte.
“We didn’t want to split up,” Sweet Cheeks team captain Alex Boggs said. “Winning is great. That’s not what this week is about. This week is about cutting out from work for a little bit, hanging out with some of your best friends in the world.”
BBQ War is the team that traveled the farthest for this year’s MIM, and despite the team’s name, they’re making new friends left and right. But what they really want are the bragging rights.
BBQ Alley is perfect for those World Champsionship Barbecue Cooking Contest attendees who aren’t part of, or friends with anyone on, a competition team. Related story:
“I’d never really thought of lamb as much of a sandwich meat, outside the context of the Basque food or in a gyro. This one, though, is full American style, on a hero roll with mayo, lettuce, tomatoes and onions.”
Kinfolk is breakfast food for people who are into food, but it’s far from pretentious. It’s blue-collar-baller, if you will. Truck-stop-gourmet.
It might sound boring to spend too much time talking up a chicken sandwich, but Belltower’s is a sleeper hit.
There are quite a few variations on the Bandeja Paisa, but at Mi Tierra, it’s a heavy plate.
Suffice it to say that Aldar Cafe owner Hassan Alwadi takes his coffee seriously: He used to watch his grandmother pick coffee cherries from the family garden, dry them, crush them and roast them.
Mochi and Mi is opening in Southaven in May, but it’s already serving bahn mi sandwiches, vermicelli bowls and — of course — mochi donuts in Memphis.
The chefs affectionately known around Memphis as the “Patty Daddys” are opening a new restaurant where they can support their families and “not have to work for the man.”