When you can’t take the beach cure, there’s always more soup. At Mosa, a bowl of yuan bao is one way to combat the gray-day sniffles.

Domenico Canale would be 177 and a birthday party to celebrate him is Thursday at the Old Dominick Distillery, steps away from the warehouse where he started selling whiskey generations ago.

Cold or wet days lend themselves to a pot of soup; book your seat for Friday lunch; get to Napa Cafe for a piece of buttermilk pie and someone else will get one, too.

Erling’s plans to double the size of its bar with early 2020 construction project and expand its bar menu when it’s complete.

Aimer Shtaya immigrated to the U.S. in 1996, and has opened a series of Middle Eastern restaurants in Memphis. 'When I opened my restaurant in 1998," he recalls, few of his customers knew what hummus was.

Isiah Thomas and his Cheurlin Champagne were an unexpected treat of the 2019 Memphis Food & Wine Festival.

Mac Edwards wishes the best for Caritas Village and says  interim executive director Kristin McMillin would've been his choice as successor.

Mike Miller’s Let It Fly might be a sports bar, but the menu, with some help from restaurateur Melissa Cookston, is a cut above.

Eggxactly Breakfast and Deli in Whitehaven opens Oct. 8 and will serve breakfast, lunch and brunch.

Memphis Food & Wine Festival brings top-notch local and national talent together for a big party with creative food and excellent wine.

The middle child of Anastasia and Charlie Vergos, who founded the Rendezvous 71 years ago, Nick Vergos grew up in the family business, most recently running the restaurant's Downtown shipping operation.

In Erling Jensen’s kitchen, chefs learn the skills and gain the confidence to run their own restaurants.

These carefully crafted loaves were a bit of a secret, a treat for close friends, until Alan McCoy established the DoubleDutch Bakery.

Fino's in Midtown will reopen under the leadership of chef Kelly English, owner of Restaurant Iris and The Second Line. 

The proprietors of Lucy J's Bakery are paying employees $15 an hour, a tall order for small businesses but one they say is paying dividends beyond profits.

When Raymond Jackson started interviewing for the chef position at Today & Always in Crosstown Arts, he started eating a vegan diet for the first time in his life.