Food
What to Order: Felicia Suzanne’s signature favorites
The opening menu at the new Felicia Suzanne’s includes chicken crepes, deviled eggs and her oysters of love, all longtime favorites.
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years. In her role as the food and restaurant writer for The Daily Memphian, she covers food news, provides readers an inside look into their favorite restaurants and offers suggestions for what to order at eateries across the Memphis area.
There are 195 articles by Jennifer Chandler :
The opening menu at the new Felicia Suzanne’s includes chicken crepes, deviled eggs and her oysters of love, all longtime favorites.
Food scientist and TV personality Alton Brown says his “culinary variety show” combines storytelling, comedy, music and culinary demonstrations all in one.
A background in creative writing helps designer Natalie Lieberman make restaurants feel cozy, kitschy, cool and one of a kind. The Collect + Curate Studio founder said it’s about “telling the narrative” of the space.
Sticky ribs, honey gochujang wings, Korean hot chicken and beef bulgogi are a taste of what’s on the menu at the Korean BBQ Fest this Saturday.
The menu at the new Felicia Suzanne’s will feature all of the restaurant’s old favorites plus an expansion beyond Low Country fare.
“When I first started freelance reporting decades ago, I thought the biggest joy of this job would be the opportunity to enjoy all the amazing eats available across town, but I was wrong.”
Representatives from Australian winery Unico Zelo, which focuses on sustainability, visited the Memphis wine shop earlier this week.
Julles Posh Food Co. in East Memphis now serving lunch again, and here’s what you should try.
As it closes, 17 Berkshire is “passing the torch” to gluten-free bakery, Jacques Louise.
The new Michelin Guide American South will be the company’s first regional guide in North America. Anonymous Michelin inspectors are already in the field exploring the area.
Several high-profile restaurant projects have taken much longer to open than originally expected. And while perfecting recipes, hiring staff and fine-tuning the concept are key ingredients, there is often another big hurdle.
Napa Cafe’s double-stout-braised short ribs is owner Glenda Hastings’ homage to Memphis barbecue.
The group’s “Motivation Monday” is full of get-up-and-go, but its “Waffle Wednesday” is the most popular.
Memphis chef Kelly English said his new menu includes nine signature salad creations, plus a “choose-your-own-adventure” option.
For the tenders, whole duck tenderloins are soaked in a buttermilk marinade before being dredged in a seasoned batter. They are then fried to order so they come out hot and crispy.
The new-to-Memphis “Too Good to Go” app gives customers big savings while helping restaurants eliminate food waste.
The Beer-Battered Fish N’ Chips at Bog & Barley are the real deal.
“Coffee brings people to the table,” Cxffeeblack founder Bartholomew Jones said.
More than 10 of the restaurants participating in this year’s Memphis Black Restaurant Week haven’t been open a full year yet.
Memphis is the barbecue capital of the world for a reason.
“We are not going anywhere as Comeback,” said Hayes McPherson, co-owner of the Pinch District coffee shop, which will continue producing coffee sodas and locally roasted coffee. “Things are just going to look different.”
The fish pudding is anything but what you expect. It’s a classic Southern casserole made with flaky white fish and topped with a buttery, crispy cracker crust.
The space that is now Cafe Ole will close as a Mexican restaurant Friday, March 7, and will reopen in the coming weeks with a new concept and menu.
Chocolatier Phillip Ashley Rix is sharing his candy-making secrets in a book due out this fall.
Recent documents filed with the Division of Planning and Development said a local restaurant group is the proposed tenant for 5000 Poplar Ave.