Kaye’s Pints & Scoops own Kameisha Wilson says ice cream is not just for the summer. Here is a ice cream pie she makes every year for the holidays. 

“We hear a lot about restaurants closing here in Memphis, and they just leave, but this is one that we should say, ‘Thank you for all the things you have done for us. After 40 years, this family deserves all the flowers.”

Petra Cafe is looking for a new location, Guthrie’s Chicken will open, Wendy’s on Covington will be torn down and rebuilt, and Catherine & Mary’s will be renovated. 

“Kate (Ashby) and Kyle (Bankston, the owners of Knifebird and The Public Bistro) are like-minded people. We are good friends, and we want to do their legacy justice,” one of the restaurateurs taking over the spaces said. 

It may be winter, but Kameisha Wilson of Kaye’s Pints & Scoops says that shouldn’t mean ice cream is off the table.

Joshua Carlucci says a Mediterranean wood flame grill is at the heart of Ali Baba’s traditional — but unforgettable — menu. 

Cafe Keough was Kevin Keough’s modern spin on a traditional European cafe, but, he said, the location has always been a little difficult. 

Each year, The Peabody Memphis’ pastry staff begin working on the hotel’s annual gingerbread display in May. Plus, Surfin Santa and a new coffee blend from Byway Coffee Co and Comeback Coffee.

The owners of two popular Cooper-Young restaurants are closing them within a week of each other. Here’s why they think “it’s OK for this chapter to be over.” 

A dish from The Lobbyist has made The New York Times’ list of “The 26 Best Dishes We Ate Across the U.S. in 2024.”

“I wanted to create a little neighborhood restaurant you would find in New Orleans or Baton Rouge,” said Mason Jambon. 

The marketplace has taken root in a beloved landmark in the Uptown community — Roxie’s Grocery, a former corner store by the Greenlaw Community Center well-known for its burgers. 

It’s all about the season at Germantown’s Limelight where General Manager and Executive Chef DJ Pitts curates a menu that changes quarterly.

Aided by more than 130 volunteers, Team Max distributes 6,000 large food baskets to those in need, including 3,000 handed out on a chilly Saturday morning at the Mid-South Food Bank in South Memphis.

SOB’s Ben Wiley shares a simple syrup recipe and tells us how to make the whiskey-based Winter’s Ruin and an apple cider and rum drink called Over an Icy Pond.

People familiar with the restaurant said the concept could be an upscale steakhouse similar to the Tekila location at the Nineteenth Century Club building at 1433 Union Ave. 

City Silo reopens in East Memphis with a new look and a new location. Plus, a Bartlett bakery has closed its storefront. 

Nashville-based Buds & Brews is opening its first restaurant in Memphis, its third in Tennessee. 

New York-based Christmas pop-up bar Miracle partners with locations around the world to offer Christmas cocktails in cheery holiday-themed settings. Plus, we have tips for making your own holiday cocktails. 

For $10.50, you’ll get half a portion of their pollo asado, a firewood-smoked rotisserie chicken that’s tender, juicy and steeped in a subtle smokiness.

As Houston’s closes after 40 years, chef and restaurateur Patrick Reilly suggests locals focus on restaurants that give back to their communities.

Let us help you plan your holiday menu with these recipes from our archives. Plus, we’ve got a little round-up of holiday food events.

Hampline Brewing Co. has added a state-of-the-art Forno Piombo oven to the taproom. The wood-fired pizzas pair perfectly with the craft brewery’s beers.

For 20 years, Pia Mitchell has been leading cooking classes at Youth Villages and teaching area youth the skills needed to work in the food industry. 

A Jackson, Tennessee-based pizzeria is coming to East Memphis, and a local restaurateur is bringing more food to Hollywood Street.