• Bar Talk: Whiskey at McEwen’s

    Bert Smythe likes whiskey so much that he keeps a selection of 185-plus bottles behind the bar at McEwen’s, the restaurant at 120 Monroe he owns with partner John Littlefield.

  • Elwood's Shells is coming to Cooper-Young

    Cooper-Young is getting a new restaurant and it’s one Memphians have been waiting on so long they might’ve forgotten about it: Elwood’s Shells will open at 916 Cooper in the former Jasmine Thai & Vegetarian Restaurant by the end of the year.

  • Moroccan stew great all year, but good on chilly night

    My friend Peggy Burch frequently makes the stovetop version of Melissa Clark’s Moroccan stew, and one bowlful of it was all it took to convert me to soaking and cooking dried garbanzo beans. Then Clark’s cookbook “Dinner in an Instant” came out, and I switched to this version, close but not exactly the same, that I make in my Instant Pot (I’ve used pressure cookers for years and cannot recommend them enough).

  • Two new Grisanti's restaurants to open within days

    Two new Grisanti restaurants are days away from opening. Ronnie Grisanti’s Italian Restaurant at Regalia is scheduled to open Sept. 28 and David Grisanti’s Italian Restaurant in Collierville is ready—but waiting on the cable company.

  • Tickets on sale for Andy & Michael's 10th anniversary party

    It’s hard to believe that it’s been 10 years, but Halloween marks the 10th anniversary of Andrew Michael Italian Kitchen, the restaurant that started the five-restaurant empire for Andy Ticer and Michael Hudman. To celebrate, they’re throwing a big party with some mighty fine culinary company from Memphis and around the country.

  • Bar Talk: Drew Wooten at Alchemy

    It’s worth a little trouble to turn out a good cocktail. The Burnt Caipirinha at Alchemy requires a bit of prep ahead of time, but after you’ve made an oleo-saccharum and grilled your lemons, well, then there’s nothing to it.

  • Recipes: Pear Skillet Cobbler

    Some folks can whip up a cake on a whim, but I don’t have a baker’s touch. It’s a production for me, something that requires following a recipe, hauling out a mixer and cleaning up a mess.

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