Since we can no longer pop by his Cooper-Young restaurant to order some, chef Ryan Trimm shared the recipe for his over-the-top nachos.

Dutch Bros Coffee is joining several other coffee outlets along U.S. 64 in Lakeland, while the business is also spreading into Bartlett. 

More gyros are coming to Collierville, and a second Memphis Raising Cane’s is planning its grand opening party. 

At Órale, diners choose from a variety of toppings for their huarache, ranging from carne asada, carnitas, grilled shrimp, chorizo sausage or just vegetables. 

At the international expo for coffee purveyors, Memphis’ Cxffeeblack plans to pose a question: What would happen to the coffee industry if farmers were paid each time their beans were sold?

With Cajun delicacies from crawfish to shrimp, the second-annual Bayou Bash is slated for Saturday in Bartlett with hopes for better weather than the rainy first year.

Despite being loved by foodies the world over, soul food also has a reputation for being salt-laden, artery-clogging, butter-soaked cuisine. But a Memphis-born chef wants to prove that’s not all soul food has to be.

The Second Line opened at 4550 Poplar Ave. on Wednesday, April 8, once again serving Cajun-Creole cuisine that includes po’boys, gumbo, red beans, crawfish, and pimento cheese fries. 

“From the middle of April through the Fourth of July, things get kind of crazy,” owner Chris Taylor said. “We’re really busy.”

The restaurateurs behind Sam’s Main Street Eatery and La Roche Lebanese Cuisine are opening a bakery. 

The brother-sister duo behind Wang’s is saying goodbye.

Be sure to make extra biscuits so you can make stuffed biscuit sandwiches with your leftovers.

The Scoop by Kaye’s Pints & Scoops doesn’t officially open until May, but the company is doing a pop-up Saturday, April 4.

It’s all about breakfast — and wings — this week. 

But if you have the opportunity to splurge, the lamb is well worth it, says writer Erica Horton. 

The Bryans have garnered national attention for their 36-seat restaurant, located in a Germantown shopping center, and Drew Bryan was named a James Beard Award semi-finalist last year.

A sushi purveyor is looking at a new home, a gluten-free bakery is changing neighborhoods and a former oyster house is becoming a cocktail bar. 

They say we first “eat” with our eyes. Next comes smell. But a new app is helping restaurant-goers with another one of the five senses: hearing. 

A post-pandemic shift in Piccadilly’s customer behavior led the company to downsize from a larger restaurant on Mount Moriah Road to a drive-thru location on Riverdale Road. 

Users will be able to customize orders for pickup or for delivery.

“This place was meant for me,” Chef Jimmy Sinh, known as “Sushi Jimmi,” said.

It’s mudbug season, and trucks such as Crawfish Cabin and Memphis Crawfish Co. are crawling in the season’s biggest, better crustaceans. 

For a perfect boiled egg, Willett Schuchardt first puts the eggs in a saucepan and covers them with water.

Stirred into lemonade and other drinks, activated charcoal is a current wellness trend. But its actual effects are more nuanced than many people assume. 

An official with the company didn’t provide an official opening date, but he did provide an estimate for how long construction to opening takes.