$10 Deal: Lunch combo and dessert at the Castle
Castle Restaurant’s baklava has thin, shatteringly crisp layers of crunchy phyllo dough sandwiching a layer of crushed walnuts dripping in honey. (Joshua Carlucci/Special to The Daily Memphian)
Joshua Carlucci
Joshua Carlucci is a food writer and professional cook from rural Central California. He is a Memphis transplant by way of New Orleans and New York City. He has a bachelor’s in English from UC Berkeley, a culinary diploma from the Institute of Culinary Education and is an MFA candidate in Creative Writing at the University of Memphis.
You simply must end your meal with the baklava. If you’re too full already, take it to go.
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