Four Kroger stores will now carry pork and beef products from the Como, Mississippi-based farm. 

Prior to launching at the Memphis Farmers Market, Argento Foods mostly did small catering orders, but the business recently secured its first food trailer.

Many times, a tasting menu is a collection of a restaurant’s specialties. But other times, these curated collections of dishes allow a chef to really show off their chops.

“I love this dish because it reminds me of fall,” said the owner of Mrs. Hippie Eats in Hernando. “We’re trying to manifest cooler weather with dishes that feel more like Thanksgiving. It’s my favorite holiday.”

Spell Restaurant Group has sold both Babalu locations to longtime employee Jesse Robertson. 

The retro-inspired Gussied Up will serve as extra space for the Edge District’s Hard Times Deli until 4 p.m. and then operate as a standalone bar starting at 5 p.m.

Hunting down recipes from Memphis restaurants, choosing delicious dishes to recommend and writing about food are all part of what Jennifer Chandler calls “the best job in the world.”

Writer Erica Horton’s flabbers were ghasted: Oxtails, rice, peas — $14. In this economy?! 

The seventh annual Reharvest Memphis competition at Crosstown Concourse will challenge chefs to create dishes with imperfect produce and surplus ingredients.

The Memphis event is only the third time in almost 30 years the Southern Foodway’s symposium has been held outside of Oxford, Mississippi. 

Kendra Moore Crawford has found the sweet spot for her bakery business — both figuratively and literally.

The second Memphis location of Big Bad Breakfast is set to open Tuesday, Sept. 29 at the former Mulan restaurant space at 2149 Young Ave. in Cooper-Young. 

“Take a honky-tonk, sweep up all the sawdust, replace a couple of shots with a couple of glasses of wine, with some cool Memphis music and Western memorabilia,” said one of the three owners. 

The Farmer’s sloppy Joe helped bring national attention to the Memphis restaurant.

There’s at least one treat that people say they’ve driven hours for — and even shed a few tears over — at Jacques Louise Bakery.

Starbucks is planning to close about 1% of its 18,000 North America locations. 

“Initially, it could be a turnkey business; however, we decided that we wanted to do a bigger restaurant idea,” the restaurant’s owner said.

Biting into the different textures of fatty salmon, cream cheese and toast at once is very satisfying.

Ronnie Grisanti’s executive manager wants to bring people back into the restaurant instead of just watching the “food go out the door.” 

After two years and hundreds of thousands of dollars spent by both sides, the battle about The Station is done.

Jerry and Diane Coletta sold the 8,800-square-foot building on Monday, Sept. 21, to Dulce Lucero Mejia and Humberto Camarena Padilla, the owners of a nearby Casa Mexicana location. 

Food and dining writer Sophia Surrett joins us today for our occasional roundup of recent restaurant news. 

Carmeon Hamilton’s Wing Wars competition brings local favorites to Stax for bragging rights and big cash awards.

Grand Rapids, Michigan-based Meritage Hospitality Group vows uninterrupted operations for employees and suppliers while Carlisle Corp. positions for additional acquisitions.

“There are so many times I go out to a restaurant and have this decadent, chocolatey dessert. There is nothing I want more with it than a glass of milk,” said chef Josh Mutchnick.