Five Memphis dining trends that could define 2025
“One thing we’ve all learned since the pandemic is that change is the only constant,” restaurateur Deni Reilly said.
There are 15 article(s) tagged The Lobbyist:
“One thing we’ve all learned since the pandemic is that change is the only constant,” restaurateur Deni Reilly said.
The Daily Memphian staffers share 12 Memphis menu items they couldn’t get out of their heads this year.
A dish from The Lobbyist has made The New York Times’ list of “The 26 Best Dishes We Ate Across the U.S. in 2024.”
From tamales to pozole to a simple turkey sandwich, here’s how some Memphis chefs recraft their Thanksgiving leftovers.
Chef Jimmy Gentry’s famous Corn Mash is a bowl of decadently creamy stone-ground grits topped with roasted squash and drizzled with a bacon jus. Here’s how you can make it at home.
In November, you can enjoy cocktail-inspired chocolates, a green cook-off and a festival all about coffee.
During the farm’s annual event, Home Place Pastures challenges world-class chefs to use every part of the animal. Think oxtails, beef tongues, pig feet and lamb belly.
“Everything in our industry kind of changed post-COVID. Everybody wants to make $20 an hour and they want benefits,”said one local restaurateur. “The industry has never really been set up for that.”
Owner Jimmy Gentry says the past year has been a ‘mixed bag’ for his Downtown restaurant.
Eric Barnes, Holly Whitfield and Chris Herrington take turns this week paying tribute to some of the most memorable food experiences they had in Memphis this year.
Jimmy Gentry’s The Lobbyist recently opened its new patio complete with a full-service bar and will begin taking reservations for its chef’s table this month.
Jimmy Gentry’s new Downtown restaurant opens Monday for dinner, and you’ll find some of your P.O. Press favorites on the menu.
Two local restaurants have just opened, two more are on the way and another just resumed service after a significant renovation.
On this week’s Sound Bites, Chris Herrington and Jennifer Biggs talk about restaurants that have just opened or are within days or weeks of opening their doors.
Chef Jimmy Gentry enters the Downtown restaurant scene with The Lobbyist, opening in The Chisca.
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