There are 21 article(s) tagged Table Talk:
Restaurateurs face a hiring crisis, yet restaurants continue to open and reopen around town. Also, Downtown gets a grocery store, everyone loves cheese dip, and Rajun Cajun returns this weekend.
A recap of the week that was, plus a little talk about what’s safe to eat and where you draw the line, particularly when it comes to leftover Easter eggs.
Dining at Ecco, a secret about Slim Chickens, Memphis in May Barbecue is back, and The Majestic Grille is opening this week.
We look back at the year in COVID, hear what it’s been like for a restaurateur, and get the good news from The Majestic Grille and Bari: One is opening and one is moving.
Kat Gordon’s bakery has received national and international accolades, but this one really gave her a thrill because it was the first to use the Broad Avenue address as her location.
With available, clean drinking water an increasingly precious commodity, Memphis’ supply is perhaps the city’s most important asset. We did nothing to earn it. But it’s on us to preserve and manage it.
The week of sales: Earnestine & Hazel’s will open soon, Tops has sold real estate but no food changes there, and Leonard’s needs a buyer or else. Read about Dave & Amanda Krog’s path to opening their new restaurants, and there’s cake and cookie news, too.
The snow came and we drank it with booze, The Peanut Shoppe faces a tough decision, and the Rendezvous loses a beloved, 53-year employee.
We got through Mardi Gras, Valentine’s Day, two (maybe three) winter storms, yet we cooked and we ate well, and we have the stories and photos to prove it.
For the rare times we have enough snow on the ground, Southerners enjoy it by bringing it in their kitchen and stirring up a batch of snow cream.
Snow might keep you homebound, but for folks who like to be in the kitchen, there’s nothing wrong with that.
Readers were showing off Super Bowl food on Table Talk and getting their instant potatoes in the mail. Plus, an old reliable reopened for lunch, and some local small businesses are expanding.
The potatoes are coming to your mailbox soon, if you haven’t already gotten them, and the question is: How are you going to use them?
There’s still a pandemic, but that’s not stopping new restaurants and breweries from opening, and one local business owner has gotten so busy, he’s had to beef up his staff.
We’re talking food on our Table Talk group on Facebook, soup on Sound Bites and eating new burgers in East Memphis.
Our new Table Talk Facebook group is ready for you to join so we can start dishing about good food and drink we’ve enjoyed and what’s still to come.
A cold week calls for soup on the menu, restaurants are gearing back up, sandwiches are making news, and soon we’ll have another Chick-fil-A.
It’s the time of year for chili, soup, and early spring cleaning after stockpiling during COVID.
What’s happening, what’s coming, what we’re cooking, recipes and more, and you can get it delivered right to your inbox on Wednesdays.
Ready for an easy, assembly-only lunch?
This soup is fast and simple when you start with frozen squash.
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