There are 8 article(s) tagged Tony Westmoreland:

• July 2024

  • Beloved Memphis restaurants look to pasta, cheesesteaks and combined concepts

    Changes are afoot at Front Street Deli, Zinnie’s, Ben-Yay’s, Sugar Grits and what used to be Salt | Soy. 

    By Jennifer Chandler July 23, 2024

• April 2024

  • Front Street Deli reopens with ‘extravagant sandwiches, best-in-show sides’

    “We pick up a lot of the nostalgic places in Memphis to try to keep them the same and a little bit of the history as much as we can,” said one of the new owners. 

    By Christin Yates April 04, 2024

• April 2021

  • New Eats: Sugar Grits makes art of topping grits

    The restaurant justifies its name with a list of fanciful “Signature Grit Bowls” that make use of the excellent stoneground grits from Oxford, Mississippi’s Original Grit Girl.

    By Peggy Burch April 23, 2021

• January 2021

  • We have a new food Facebook group; Table Talk has a place for you

    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.

    By Jennifer Biggs January 25, 2021

• March 2020

  • Robilio’s Side Car Cafe ready to roll (and rock) again

    Robilio’s Side Car Café is almost back in play, ready for Wednesday bike nights and Sunday afternoon crawfish boils.

    By Jennifer Biggs March 11, 2020

• October 2019

  • Old Midtown haunt opens on Halloween: Zinnie’s is back

    Zinnie’s opens on Halloween and will serve beer and food starting at the 5 p.m. opening, with wine and liquor to follow in a few weeks.

    By Jennifer Biggs October 31, 2019

• February 2019

  • Tandem Restaurant Partners plans to help old places and open new ones

    Newly formed company Tandem Restaurant Partners will open new restaurants and help out existing ones that need money or manpower to succeed.

    By Jennifer Biggs February 08, 2019

  • Old Zinnie’s will pour another cold one starting this spring

    Old Zinnie’s is on its way back, thanks to a new restaurant group and two veteran restaurateurs who want to make it better while keeping it the same.

    By Jennifer Biggs February 06, 2019