Chef Patrick Reilly owns The Majestic Grille and Cocozza American Italian with his wife Deni.

Every Valentine’s Day, Diana Kokernot Britton bakes and decorates sugar cookies for her children and friends — a family tradition that goes back to the 1800s. And now you can make them, too.

The owner of Evelyn & Olive reopened the East Memphis location on Saturday, Feb. 7. Also, TacoNGanas is one step closer to its first brick-and-mortar restaurant and two former Wendy’s properties have been sold. 

“Eleven years after finishing my undergraduate degree at the University of Memphis, I couldn’t remember what I used to order at RP Tracks outside of cheap beer and lots of fries.”

Bake Swap Memphis is exactly what it sounds like: It’s a bunch of Memphians who love baked goods gathering together to trade everything from opinions and recipes to finished products. 

Makeda’s owners knew they had found the right spot — the address was 901 Abernathy Road. 

Park + Cherry chef and owner Phillip Dewayne is turning to the museum’s featured exhibits for inspiration for this year’s seasonal cafe lunch menus.

The restaurant industry can seem turbulent, especially in the past five years or so.

Memphis is the first in a multi-city food tour the popular Slutty Vegan brand is doing to gauge demand for franchise locations. 

The restaurant, located in the former Carrabba’s Italian Grill at 5110 Poplar Ave., officially opens with a ribbon-cutting Monday, Feb. 9.

His short-form cooking videos rack up hundreds of thousands — sometimes millions — of views, but Kai Stowell’s most recent videos have an altruistic side.

Tsunami, the Cooper-Young restaurant that helped launch the Midtown neighborhood as a place for dining and entertainment, will close Feb. 21.

Jambalaya is perfect for Super Bowl festivities because it’s a one-pot dish that is surprisingly easy to whip up to feed a crowd. 

Playa Bowls has opened its third location in Memphis, this time in the Edge District, and The Melting Pot is returning to the area and could be open as soon as 2027.

The Memphis barbecue spot will open a new location in July, but first, the owners need to “de-Arby-fy” it.

To begin our revived Restaurant Insider series, we’ll gather at Good Fortune Co.

As winter storms left parts of north Mississippi isolated, a Memphis caterer partnered with a disaster relief group to deliver meals to those who needed them. 

Founder Allie Trotter said Whisks of Doom was never meant to fit into traditional bakery culture, which she describes as too “cotton candy” for her taste.

There’s a signature appetizer at Boscos Restaurant & Brewing Co. in Overton Square that was inspired by a trip to the Big Easy.

At area grocery stores, customer demand is high, and restocking depends on location and how products are delivered. 

The Pop Spot Bar & Grill on Brookhaven Circle and Wild Beet Salad Co. in Cooper-Young are opening, and may be joined by a new restaurant on Mississippi Boulevard.

Ethan Edwards has been trying to fully open his East Memphis store for more than a year, but has faced strong opposition from a coalition of other such stores. A state board gave him the approval he needs.

“Sunrise Memphis’ bi bim bowl was everything I needed to break the monotony of downing soup and hot coffee to warm myself up from the inside out.”

After a few days of cooking up a storm, it was time to venture outdoors and see how some of Memphis’ restaurants were faring.

At Lightfoot Farmstead in Millington, family members are waking up in the middle of the night to make sure a pregnant cow doesn’t go into early labor.