Whereas many ramen shops focus on one style of ramen, Kyuramen serves ramen noodles in all three of Japan’s major styles. 

The development was originally approved under the condition that no drive-thru restaurants would be allowed. 

Never would Joshua Carlucci think to combine mushrooms and a blueberry waffle, but the result made him question why he hasn’t done so before. Plus, challah French toast makes another appearance.

Jennifer Chandler loves good food but says the most rewarding part of being a food and dining reporter isn’t about the meal. 

“We’ve needed a larger brewery for years and this one will allow us to grow and produce even more styles of beer,” said Andy Ashby, one of Memphis Made’s co-owners. 

“If we can remove some food waste from the landfill, then we can make a big impact on climate change,” Project Green Fork’s program manager said about the organization’s annual Loving Local event. 

Freda Crump moved back to Memphis from Atlanta and wanted to find a way to “stay in the industry but in a different capacity and still honor and respect the legacy that my dad had built.”

In honor of National Cheese Day, June 4, this week’s Sound Bites is about that most exquisite of human inventions: cheese.

All the bánh mì at Mochi & Mi are under $10, and they’re just as big — if not bigger — than any other restaurant’s in town. They’re also better.

Ronnie Grisanti’s is now serving Seessel’s iconic Millionaire Pie, a decadent, impressive dessert with pineapple, pecans and whipped cream.

Zinnie’s is closing temporarily to renovate inside and update the menu. But SupperClub on 2nd is closing for good, and Lucy J’s Bakery in Crosstown Concourse is cutting its hours.

While Ricki Krupp can’t confirm that Musk ate her challah, she’s pretty certain he did.

The cofounder of Crosstown Brewing Co. said the brewery’s new kitchen and menu items have been pivotal to keeping its customers happier, longer. 

In The Daily Memphian’s recent pizza poll, Memphis Pizza Cafe and Garibaldi’s Pizza were voted the top two pizza places in town. 

Owner Beth Henry said the restaurant means so much to her because it was her late husband’s place, and the workers and patrons have grown to be family.

The restaurant from Chef David Krog and his wife Amanda opened to acclaim, receiving national attention for its innovative dishes and use of local and seasonal ingredients.

This year’s event featured carnival rides for the kids, an Italian cooking demo, an indoor game of cornhole, and 901 Goats for families to view, along with 46 cooking teams competing in a variety of Italian food cuisine competitions. 

Alnova XV owner Luis Rivas blends Mexican spices and recipes with the techniques he learned from working at Japanese restaurants. 

Holly Whitfield and Natalie Van Gundy talk about Le Bon Appetit and use the local chef lineup as a guide to talk their way through a list of standout chefs and restaurant history.

Also: Memphis’ first Waldo’s Chicken and Beer is now open and Plant Based Heat Express is making some changes at its Downtown location.

In this installment of our Memphis Pizza Guide, we tip our caps to the chains, including a few that didn’t originate locally, while also stopping for a slice (or two) at some of the New York-style pizza counters around town.

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Memphis Pizza Guide: Classic pizza parlors 

As the name somewhat implies, everyone at Sai Biryani Point was eating biryani, but the paneer pakora is worth writing home — or Google Maps — about. 

Local pizza owes some of its origins to Coletta’s and the rest to three restaurants — Exlines’ Best Pizza in Town, Broadway Pizza and Fox Ridge Pizza — with a common ancestor.

A survey recently said Memphis pizza wasn’t very good. But that isn’t true. Over the next few days, we’ll bring you a list of the local places we love and a lot of very good pizza.